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Second Cup Cafe

113 - 7605 Henderson Way Lacombe AB T4L 0K7 · Food - General

Official record from Alberta →

Inspection summary

Second Cup Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on April 8, 2025, found no infractions.

3 of 7 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: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on May 1, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on April 3, 2025. 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 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 April 3, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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 at the back door. Please ensure to seal/ weatherstrip the door to prevent potential pest entry.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • The high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens. Operator indicated that the part will be ordered and once installed they will notify public health. Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
  5. Risk Management 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)?
      • The high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens. Operator indicated that the part will be ordered and once installed they will notify public health. Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was measured at 59.4°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens.Corrective Action: Please repair the dishwasher promptly to ensure it reaches and maintains a temperature of 71°C or higher for effective equipment sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not equipped with soap at the time of the inspection. Operator indicated that they wash their hands in the washroom. Please ensure hand sink is fully equipped with hot/cold running water, liquid soap, and single use paper towel. A designated hand sink is required where food preparation occurs in order to maintain good hand hygiene. Please ensure staff understands the importance of hand hygiene in the designated area.
  7. Demand Inspection

    0 infractions

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