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VH Drive Thru

10001 103 Street Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

VH Drive Thru has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 4, 2025. The most recent inspection, on June 19, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 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 3 times across 2 separate inspections, most recently on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 7, 2025. 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 5 times across 3 separate inspections, most recently on June 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2025. 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?

  • 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 once on June 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream cones were observed stored on a shelf and left uncovered, exposed to the environment. Ensure all food items are properly protected from contamination by storing them in closed containers, protective packaging, or covered dispensers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple ingredient containers were observed with scoops stored inside in a manner where the handles were in direct contact with the ingredients. Scoop handles must be stored above the food or in a way that prevents contact to avoid contamination. Additionally, a cardboard bowl was being used as a scoop, which is not an approved, durable, or cleanable utensil. Ensure only proper, food-grade scoops are used and stored in a sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One handwashing sink was not operational at the time of inspection. Ensure all handwashing sinks are maintained in good working order and are fully functional to support proper hand hygiene at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A handwashing sink was observed with a nail protruding from the side of the handle, posing a potential safety hazard. Ensure all fixtures are maintained in good repair and safe condition to prevent injury and to support proper use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable plastic spoons were observed stored with handles facing downward, resulting in staff touching the portion that comes into contact with the mouth when retrieving them. Ensure utensils are stored with handles facing up or dispensed in a manner that prevents contamination of food-contact surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of chlorine sanitizer measured 50 ppm.Chlorine was added to make a 100 ppm solution.Ensure chlorine solutions are maintained at 100-200 ppm. Verify concentration with a test strip each time a solution is prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two scoops without a handle were found in bulk bins.Scoops must have a handle, and if stored in product, must be stored so the handle does not contact the product.Scoops were removed from bins during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soy sauce and Smuckers caramel sauce specifying "refrigerate after opening" were found opened at room temperature.Ensure label directions for food storage are followed.Soy sauce and Smuckers sauce were placed inside a cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quat based RTU sanitizer is used.Quat test strips expired 04/25.Ensure current quat test strips capable of measuring 200-400 ppm are available. Test strips must be used to verify sanitizer concentration at least daily.
  5. 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?
      • Ventilation filters had a buildup of grease and debris.Ensure filters are cleaned as often as necessary to maintain them in clean and sanitary condition. Weekly cleaning is recommended.Note: it was reported that filters were cleaned on the weekend but they were already building up with grease.
  6. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw sausage was on the top shelf in a cooler above slushy mix.Ensure raw meats are stored at the bottom of the cooler.Sausage was moved to the bottom of the cooler during inspection.2. Chocolate sauce was observed in a used tin can.Do not reuse tin cans.Chocolate sauce was poured into a plastic container during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher was stuck on the wash cycle and did not seem to go into the rinse cycle. The maximum temperature reached at the plate level was 64.3C.Repair the dishwasher. The dishwasher must be capable of consistently reaching 71C at the plate level to achieve effective sanitation.Until the dishwasher is repaired, it can be used to wash dishes but an extra sanitation step is required. Submerge dishes in a 100 ppm chlorine solution for 2 minutes after running through the dishwasher.A sink of 100 ppm chlorine solution was prepared during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation filters had a buildup of grease and debris.Ensure filters are cleaned as often as necessary to maintain them in clean and sanitary condition. Weekly cleaning is recommended.

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