Pike Lodge - Food
SE 9-75-6 W 4 Lac La Biche AB · Food - General
Inspection summary
Pike Lodge - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on August 12, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 4 separate inspections, most recently on August 4, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on July 31, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on July 29, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 29, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available on site to verify the concentration of the sanitizer in use. The facility uses Smart Power™ sanitizer, a lactic acid-based sanitizer, which requires the use of the manufacturer's appropriate test strips to accurately measure and verify sanitizer concentration. Without test strips, staff cannot confirm that sanitizer solutions are being prepared and maintained at effective concentrations.Ensure an adequate supply of the correct test strips for the sanitizer in use is kept on site at all times. Sanitizer concentrations must be routinely monitored and documented in accordance with the manufacturer's instructions to ensure effective sanitization of food-contact surfaces and equipment
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available on site to verify the concentration of the sanitizer in use. The facility uses Smart Power™ sanitizer, a lactic acid-based sanitizer, which requires the use of the manufacturer's appropriate test strips to accurately measure and verify sanitizer concentration. Without test strips, staff cannot confirm that sanitizer solutions are being prepared and maintained at effective concentrations.Ensure an adequate supply of the correct test strips for the sanitizer in use is kept on site at all times. Sanitizer concentrations must be routinely monitored and documented in accordance with the manufacturer's instructions to ensure effective sanitization of food-contact surfaces and equipment
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap was observed in the bottom corner of the loading dock garage door. Openings in the exterior structure can allow the entry of pests, including rodents and insects, and may compromise the facility's pest control measures.Ensure the gap is properly sealed and the garage door is maintained in good repair to prevent pest entry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple bottles of chocolate and caramel sauce were observed stored at room temperature after opening. According to the manufacturer's storage requirements, these products must be refrigerated once opened to prevent spoilage and ensure food safety.The chef discarded the affected products during the inspection. Ensure all opened chocolate and caramel sauces are stored in accordance with the manufacturer's instructions and refrigerated after opening.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers were observed in the dining area coolers or in any of the milk dispenser coolers. The chef indicated that temperatures of these units are checked and recorded four times daily using a ThermoLaser thermometer. While temperature monitoring is being conducted, each cooler must also be equipped with a permanently installed or readily visible thermometer to allow for continuous verification of operating temperatures. Ensure thermometers are provided in all dining area and milk dispenser coolers and maintained in good working order.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips were available on site to verify the concentration of the sanitizer in use. The facility uses Smart Power™ sanitizer, a lactic acid-based sanitizer, which requires the use of the manufacturer's appropriate test strips to accurately measure and verify sanitizer concentration. Without test strips, staff cannot confirm that sanitizer solutions are being prepared and maintained at effective concentrations.Ensure an adequate supply of the correct test strips for the sanitizer in use is kept on site at all times. Sanitizer concentrations must be routinely monitored and documented in accordance with the manufacturer's instructions to ensure effective sanitization of food-contact surfaces and equipment
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap was observed in the bottom corner of the loading dock garage door. Openings in the exterior structure can allow the entry of pests, including rodents and insects, and may compromise the facility's pest control measures.Ensure the gap is properly sealed and the garage door is maintained in good repair to prevent pest entry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had a temperature of 69C at the plate level. Ensure dishwasher is reaching 71C or greater at the plate level to achieve proper sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions