Aller au contenu
Chargement de la carte…

Athabasca Lodge - Food

NE 1-94-11-W4 Fort McMurray AB T9H 3G6 · Food - General

Dossier officiel de l’Alberta →

Résumé des inspections

Athabasca Lodge - Food a été inspecté 2 fois par Alberta Health Services (Environmental Public Health) depuis le 4 septembre 2026. La dernière inspection, le 29 septembre 2026, a relevé 8 infractions.

Aucune des 2 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 2 inspections et 17 infractions relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Lavage des mains et hygiène du personnel et Ravageurs.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 4 fois dans 2 inspections distinctes, la plus récente le 29 septembre 2026. Par exemple : Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 4 septembre 2026. Par exemple : Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé une fois le 4 septembre 2026. Par exemple : L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?

  • Bâtiment, plomberie et entretienRisque faible

    Les planchers, murs et plafonds doivent être lisses et propres, avec un éclairage, une ventilation, une plomberie, de l'eau chaude et froide et des toilettes fonctionnels. Ces problèmes représentent rarement un risque immédiat, mais s'ils persistent, ils peuvent mener à des problèmes de ravageurs ou de salubrité.

    Relevé 6 fois dans 2 inspections distinctes, la plus récente le 29 septembre 2026. Par exemple : L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 29 septembre 2026. Par exemple : Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?

À propos de ces données

Ces résultats proviennent d’Alberta Health Services (Environmental Public Health), qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

2 inspections

  1. Inspection de la demande

    8 infractions

    • 07. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • A splash guard is needed between the hand sink and the cookline food preparation area and at the kitchen 2 prep area to prevent contamination.Ensure splash guards are in place between all hand-washing sinks and food preparation and/or food storage areas. - September 29, 2026: Cooking utensils and food debris noted at both hand-washing stations in this area with prep tables immediately next to them - evidence shows that the splash guards are still required at these locations. Discussed issue with head chef and camp manager during inspection.
    • 07. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • A splash guard is needed between the hand sink and the main kitchen tilt skillet food preparation area and the food prep station immediately attached to prevent contamination. Discussed with head chef during inspection.Ensure splash guards are in place between all hand-washing sinks and food preparation and/or food storage areas.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • Hot held chicken, gravy, and 1 tray of vegetables in the buffet line and hot boxes measured below 60C. All dishes were reheated to 74C. Discussed issue with head chef and camp manager, ensure regular buffet temperature checks are completed, and the hot boxes are included in those temperature checks.Cold held cut fruit and vegetables, sour cream, various salads, yogurt, and vegetarian wraps in the open coffin style coolers in the dining rooms and the bag up area measured greater than 4C. Products were discarded and/or ice was obtained to adjust the cold holding display. Issues discussed with the head chef and camp manager during the inspection. Ensure regular temperature checks are completed for all cold holding units.Butter and creamer stored in reach in cooler 9 measured greater than 4C - product was transferred to a different cooler unit during the inspection. Do not use this unit to store perishable products until it can maintain all products at 4C or lower at all times.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • Walk-in cooler C4 ceiling was in disrepair - potential water infiltration causing sagging. Identify and repair the cause of the damage and replace any damaged materials. - September 4, 2026: Issue still present - C4 ceiling bulging and requiring repair of source of issue and remediation/replacement of damaged materials.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • - Water infiltration from the ceiling noted along the bag up room middle ceiling bulkhead (staining, warping of trim). Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Water infiltration noted at the ceiling inside walk-in cooler C1 at the front left corner (staining in a drip pattern down the wall from the ceiling). Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Walk-in cooler C2 ceiling at the front right corner was damaged (sagging) potentially indicating moisture infiltration. Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Have professionals evaluate the roof in the entire kitchen area and repair/replace the roof as required. Provide documentation to support the findings from this work.- An exposed electrical panel was observed high on the wall in the prep area outside walk-in C4 - cover the electrical properly so this area can be cleaned safely and effectively.- Exposed electrical junction boxes were noted on the ceiling inside walk-in cooler C5 and the light fixture at the back of this unit was also in disrepair.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • - Significant amount of rust was noted along the wall inside the door of walk-in cooler C17 - refinish the wall to be smooth, non-porous, and easily cleanable.- The countertop edging next to reach in cooler 9 was not properly affixed and requires repair.- Dishwasher area caulking in the gap between the dishwasher and the sinks area was in significant disrepair and requires replacement and cleaning.- Multiple rusted/damaged floor vent covers noted in the kitchen/dining area, evaluate all floor vent covers and replace/repair as needed.- Bomber line baseboard on the back wall was not properly affixed to the wall and requires repair.- F1 freezer prep area 2-compartment sink faucet base has a chip and requires repair/sealing.- 3 lights not functioning properly in the bag up room - Clean/refinish the wood support framing on the wall mounted piping at the service line - discussed with head chef during inspection.
    • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
      • - Reach in coolers 9 and C6 measured greater than 4C and the products requiring refrigeration were transferred to other coolers during the inspection. Have the coolers serviced as needed. Do not use them until they can maintain products at the required refrigeration temperature at all times.- Reach in coolers 9 and C6 had significant rust build up visible on the back panels that requires removal/refinishing.- Coolers #2 and 3 require cleaning inside.- Lowboy cooler #8 cooler door seals were dirty and require cleaning.- "Historic" warmer unit was visibly dirty and requires cleaning inside- Kitchen 2 grill was visibly dirty and requires cleaning - discussed with head chef during inspection - Sept. 29/26
    • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
      • The following items/areas were visibly dirty and require cleaning:- potwasher area wall at 2-compartment sink - under sink and caulking around this area - specific points indicated to camp manager during inspection (Sept 29/26)- hot boxes - outside and inside - walk-in cooler C4 ceiling- Walk-in cooler C17 ceiling crevices - Walk-in cooler C5 back ceiling corner- Main kitchen service line area overhead pipes with extensive grease build up- Ceiling and HVAC in the F1 freezer prep area - Sept 29/26: area significantly improved, however a buildup of dust was still noted on the ceiling- Area around ice machine - move the location of the scoop away from the equipment stored in that area- Dishwasher area ceiling - Sept 29/26
  2. Inspection de la demande

    9 infractions

    • 07. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • Un dispositif de protection contre les éclaboussures est nécessaire entre l'évier et la zone de préparation des aliments de la ligne de cuisson et à la zone de préparation de la cuisine 2 pour prévenir la contamination. Veiller à ce que des éclaboussures soient en place entre tous les lavabos de lavage des mains et les aires de préparation et/ou de stockage des aliments.
    • 07. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • A splash guard is needed between the hand sink and the main kitchen tilt skillet food preparation area and the food prep station immediately attached to prevent contamination. Discussed with head chef during inspection.Ensure splash guards are in place between all hand-washing sinks and food preparation and/or food storage areas.
    • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
      • Il y a un manque d'accès pratique à un lavabo de lavage des mains dans la zone de la ligne de production de la phase 2 de la cuisine 2. Nous avons discuté de cette question avec le directeur du camp et le chef pendant l'inspection. Soit modifier l'emplacement de la préparation des aliments pour ne pas inclure cette zone et/ou installer un évier de lavage des mains supplémentaire.
    • 16. L ' installation est-elle exempte d ' animaux, de vermines et/ou d ' insectes non homologués (sauf indication contraire) et est-elle entretenue pour empêcher l ' entrée ou le port de parasites?
      • Gap to the outside noted at the base of the garbage roller door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • The 3-compartment sink at the pot wash station had a constant drip that requires repair.Walk-in cooler C18 was dim and requires additional/brighter lighting.Phase 2 production kitchen line 2 there was a broken electrical outlet cover noted that requires repair.Walk-in freezer F3 had a section of damage flooring with exposed subfloor that requires repair. Ice build up was also noted on the floor of this freezer - have the unit serviced as required. Walk-in cooler C4 ceiling was in disrepair - potential water infiltration causing sagging. Identify and repair the cause of the damage and replace any damaged materials. - September 4, 2026: Issue still present - C4 ceiling bulging and requiring repair of source of issue and remediation/replacement of damaged materials.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • - Water infiltration from the ceiling noted along the bag up room middle ceiling bulkhead (staining, warping of trim). Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Water infiltration noted at the ceiling inside walk-in cooler C1 at the front left corner (staining in a drip pattern down the wall from the ceiling). Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Walk-in cooler C2 ceiling at the front right corner was damaged (sagging) potentially indicating moisture infiltration. Identify and repair the source of the water infiltration and remediate/replace damaged materials. Discussed issue with head chef and camp manager - if this is an active leak then close this area and remove any food products from the vicinity until repairs are completed.- Have professionals evaluate the roof in the entire kitchen area and repair/replace the roof as required. Provide documentation to support the findings from this work.- An exposed electrical panel was observed high on the wall in the prep area outside walk-in C4 - cover the electrical properly so this area can be cleaned safely and effectively.- Exposed electrical junction boxes were noted on the ceiling inside walk-in cooler C5 and the light fixture at the back of this unit was also in disrepair.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • - Significant amount of rust was noted along the wall inside the door of walk-in cooler C17 - refinish the wall to be smooth, non-porous, and easily cleanable.- The countertop edging next to reach in cooler 9 was not properly affixed and requires repair.- Dishwasher area caulking in the gap between the dishwasher and the sinks area was in significant disrepair and requires replacement and cleaning.- Multiple rusted/damaged floor vent covers noted in the kitchen/dining area, evaluate all floor vent covers and replace/repair as needed.- Bomber line baseboard on the back wall was not properly affixed to the wall and requires repair.- F1 freezer prep area 2-compartment sink faucet base has a chip and requires repair/sealing.- 3 lights not functioning properly in the bag up room and light covers requiring cleaning in the dishwashing area as well as 1 missing.- Clean/refinish the wood support framing on the wall mounted piping at the service line - discussed with head chef during inspection.- Leak noted from ice machine into the furnace room nearby - repair the leak and clean the ice machine.
    • 22. Les ustensiles et le matériel sont-ils entretenus dans un état et de manière à assurer la manipulation sécuritaire des aliments?
      • - Reach in coolers 9 and C6 measured greater than 4C and the products requiring refrigeration were transferred to other coolers during the inspection. Have the coolers serviced as needed. Do not use them until they can maintain products at the required refrigeration temperature at all times.- Reach in coolers 9 and C6 had significant rust build up visible on the back panels that requires removal/refinishing.- Coolers #2 and 3 require cleaning inside.- Lowboy cooler #8 cooler door seals were dirty and require cleaning.- "Historic" warmer unit was visibly dirty and requires cleaning inside- Walk-in freezer unit was malfunctioning (not on) resulting in the product inside thawing - transfer all products to another freezer unit and have this unit serviced. Do not use this unit until it can maintain products in a frozen state.
    • 23. L ' établissement est-il entretenu dans un état propre et sanitaire?
      • The following items/areas were visibly dirty and require cleaning:- dishwasher fringe/curtains- potwasher area wall at 2-compartment sink - (September 2026: unable to assess)- hot boxes - outside and inside - (September 2026: unable to assess)- walk-in cooler C4 ceiling- Walk-in cooler C17 ceiling crevices - Walk-in cooler C5 back ceiling corner- Main kitchen service line area overhead pipes with extensive grease build up- F1 freezer prep area 2-compartment sink- Ceiling and HVAC in the F1 freezer prep area- Area around ice machine
Vous êtes propriétaire de ce commerce? Ajoutez un badge à votre site Web