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Portage Grill

9531 94 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Portage Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on January 20, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 separate inspections, most recently on November 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 7 separate inspections, most recently on January 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on November 2, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 7, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sticker on the ventilation hood indicates that the unit is overdue for servicing.Have the ventilation units serviced by a qualified professional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor has been replaced.In the dish pit, there are two unfinished sections near the drains.Ensure these sections are finished so they are smooth, impervious to moisture, and easy to clean.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge #3 needs an internal thermometer.Ensure all cold holding units have an internal thermometer to monitor temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: there is a plan in place to replace the floor in December.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grout in the floor tiles in Fridge #3 appeared discolored/dirty and requires cleaning.Clean the floor.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
  5. Monitoring 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)?
      • Quat test strips were not available. Obtain quat test strips capable of measuring 200-400 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were on food contact surfaces.One bucket with a cleaning cloth was observed. The solution in the bucket measured 0 ppm quat sanitizer solution.A solution of 200 ppm quat sanitizer solution was prepared during inspection and fresh cloths placed in the solution.Dirty cloths were placed into a bin for washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice pack for the butter packets in the front soup service area was no longer cold.Ice pack was replaced during inspection.Ensure ice packs are checked frequently and replaced as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located during inspection.Obtain new test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared.If solutions are used over multiple days, test solution each day it is in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One spray bottle was found in the kitchen with no label. Contents are unknown.Ensure all bottles are labeled to indicate contents.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chocolate muffins at the till are not wrapped or covered.Ensure baked goods are wrapped or covered to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired in February 2023.Obtain current test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared.If solutions are used over multiple days, test solution each day it is in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the handwashing sink in the dishwashing area.Ensure the handwashing sink in the dishwashing area is stocked with soap and paper towel in dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an oil like substance observed beneath a small mixer in the back storage room.Oil may be leaking from the mixer.Clean the oil like substance.It is recommended to place parchment paper, tinfoil or something similar beneath the mixer to facilitate cleaning.
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