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The Cafe on Main

10105 101 Avenue Lac La Biche AB T0A 2C2 · Food - General

Official record from Alberta →

Inspection summary

The Cafe on Main has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 22, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 times across 4 separate inspections, most recently on August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 18, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 18, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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?
      • No records of a pest control program are available for review at the time of inspection.Ensure that an effective pest control program is maintained and that records of inspections, treatments, and monitoring activities are retained and available for review upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit is not available on-site. The permit must be readily available within the facility for review by regulatory authorities and to verify that the operation is approved to conduct food service activities.Ensure that a current Food Handling Permit is kept at the facility and is available for review upon request. A copy of the permit should be posted or stored in an accessible location at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small amount of brown, slimy residue was observed on the interior surface at the top of the ice machine. While the residue was not in direct contact with the ice at the time of inspection, it has the potential to fall onto or otherwise contaminate the ice.Ensure that the ice machine is thoroughly cleaned and sanitized in accordance with the manufacturer's instructions and maintained in a clean and sanitary condition. Cleaning and maintenance activities should be conducted on a routine schedule to prevent the accumulation of residue and biofilm.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer bucket is observed to be cloudy at the time of inspection. Ensure that sanitizer solutions are maintained in a clean condition and replaced as often as necessary to remain effective. Sanitizer buckets should be monitored routinely and changed when visibly dirty or contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter is observed stored at room temperature at the time of inspection. When questioned, the operator stated that the butter had been left out since the previous night. The butter was voluntarily discarded during the inspection. Ensure that foods requiring temperature control are maintained at safe temperatures at all times and are discarded when time-temperature abuse is suspected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips used to verify sanitizer concentrations are observed to be expired. Ensure that test strips are maintained within their expiry dates and replaced as necessary. Accurate testing equipment must be available and used to verify sanitizer concentrations at all times.
    • 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?
      • No records of a pest control program are available for review at the time of inspection.Ensure that an effective pest control program is maintained and that records of inspections, treatments, and monitoring activities are retained and available for review upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid Food Handling Permit is not available on-site. The permit must be readily available within the facility for review by regulatory authorities and to verify that the operation is approved to conduct food service activities.Ensure that a current Food Handling Permit is kept at the facility and is available for review upon request. A copy of the permit should be posted or stored in an accessible location at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- A small amount of brown, slimy residue is observed inside the ice machine at the time of inspection. Ensure that the ice machine is thoroughly cleaned and sanitized in accordance with the manufacturer's instructions and maintained in a clean and sanitary condition. Cleaning and maintenance activities should be conducted on a routine schedule to prevent the accumulation of residue and biofilm.2- A black residue is observed on the central spindle of the lettuce spinner.Ensure that the lettuce spinner is disassembled as necessary and thoroughly cleaned and sanitized, including hard-to-reach areas such as the central spindle and surrounding components. All food-contact surfaces must be maintained clean and free of visible residue and buildup.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper was not in dispensers in the two washrooms.Ensure toilet paper is in a dispenser.Paper towel was not in a dispenser in one of the washrooms.Ensure paper towel is in a dispenser.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Cloths were placed in a solution of 100 ppm bleach during inspection.Ensure used cleaning cloths are stored in a sanitizing solution when not in active use to help prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup in hot holding measured 42C.Temperature was turned up during inspection and soup was held above 60C.Ensure food items in hot holding measure 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 10.2C during inspection.Milk in the cooler was on ice.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 13.4C during inspection.High risk products were not stored in the cooler.Do not use the cooler for high risk products until it is capable of maintaining a temperature of 4C.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the front area measured approximately 50ppm chlorine and was cloudy.Ensure chlorine sanitizer is maintained at 100-200 ppm.A new 200 ppm chlorine sanitizer solution was prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler measured 11.3C during inspection.Iced coffee that was reported to have been in the cooler for 3 days measured 9.2C.Iced coffee was discarded.Milk had recently been placed in the cooler and was moved to the back cooler during inspection.Do not use the cooler for high risk items until it is capable of maintaining a temperature of 4C or less.Ice may be used to keep temperature at 4C or less provided the level of ice is equal to the level of food product.

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