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S & S Hardware & Grocery - Food

10 Railway Avenue Lomond AB T0L 1G0 · Food - General

Official record from Alberta →

Inspection summary

S & S Hardware & Grocery - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on July 30, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 December 12, 2024. 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?

  • 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 once on January 30, 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 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 across 2 separate inspections, most recently on December 12, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 12/12. Small handwashing sink purchased and will be installed. A small handwashing sink will need to be installed by the food preparation area to allow easy access to a handwashing sink.
    • 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?
      • 12/12. 1) The mouse droppings were cleaned. 2) Weatherstripping is on order for the back door. 3) Monthly written record of pest control must be kept. 11/14. 1) There were mouse droppings observed by the back door. - All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. When cleaning mouse droppings:- Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings2) There was a gap in the weather stripping by the back door. Repair weatherstripping to prevent entry of pests. 3) A pest control program must be put into place. A monthly written record of the pest control program must be kept for review.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A small handwashing sink will need to be installed by the food preparation area to allow easy access to a handwashing sink.
    • 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?
      • 11/14. 1) There were mouse droppings observed by the back door. - All mouse droppings need to be cleaned and sanitize these areas. - assess building for any openings or entry points for mice and seal these areas. - Set up traps or bait stations around the kitchen- do not vacuum mouse droppings. When cleaning mouse droppings:- Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.- Let the bleach water solution sit for five minutes.- Mop up bleach-soaked droppings2) There was a gap in the weather stripping by the back door. Repair weatherstripping to prevent entry of pests. 3) A pest control program must be put into place. A monthly written record of the pest control program must be kept for review.
  5. Initial 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)?
      • Must obtain bleach/chlorine test strips.

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