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Albian Village 37811 - Kitchen

23-95-10 W4 Fort McMurray AB T9H 4W1 · Food - General

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main prep area, hot buffet lines 1 and 2, the back of the bakery area, and the back of the salad prep area were located too far away from the nearest hand washing sink.Install additional hand sinks closer to these areas and/or relocate existing hand sinks to better serve the area. Discussed issue with camp management and chef during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Egg grill stations were located a significant distance from the nearest hand sink creating a probable barrier from performing frequent hand hygiene at appropriate times during food handling/preparation. Discussed this with camp manager and head chef and discussed several potential options to address this issue including: installing hand sinks close to/at the egg grill stations, relocating the egg grill stations closer to existing hand sinks, scheduling staff to have specific roles at these stations (one staff for raw ingredient handling only), and serving eggs as part of the hot buffet service line rather than made to order - other solutions that address the issue are welcome to be discussed with EPH.
    • 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?
      • Gap to the outside noted at the mop sink door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving in the salad walk-in cooler was rusting and requires refinishing and/or replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring was damaged in the salad prep area around the floor drain and requires repair.A leak was noted at the pot wash middle faucet that requires repair. The stainless steel had some hole cut outs for plumbing fixtures that hadn't been installed and water was getting in behind those - seal off unnecessary holes.Several ceiling tiles in the cookline/pot wash area were out of place or starting to collapse. Repair and replace the affected tiles - discussed with camp manager.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The milk dispenser cooler door interior panels were damaged and require repair to be smooth, non-porous and easily cleanable. Some of the doors also had seals that had become disconnected from the door, which require repair as well. - Aug 19, 2025: The sureshot cream dispensers #1 and #3 measured greater than 4C. Product from both was discarded during the inspection. Ensure both machines are serviced as needed to maintain the required refrigeration temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple food processor blades stored in the clean area had food debris and/or were damaged with visible pieces of metal missing/chipped. - Discussed issue with head chef and camp manager. Evaluate the condition of all food processor blades/inserts and clean and replace them as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/area were visibly dirty and require cleaning: - ceiling tiles T-bar system throughout the kitchen area- ceiling vents in the dishwasher area and cookline area - mop sink area - pot wash area corner wall joint cover (black mildew growth behind) - ice machine lids
  2. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple hot held products in hot boxes measured below 60C - products were reheated during the inspection. Issue discussed with head chef and camp manager. Several items on cold buffet display measured greater than 4C - items were discarded and ice bath storage methods were discussed with the chef, camp managers and staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser at the hand sink in the dishwashing area was not functioning properly at the time of the inspection - staff and management were unaware of the issue indicating potential lack of handwashing at this location and/or lack of communication between staff and management when issues with equipment occur. Repair/replace soap dispenser, in the meantime a disposable liquid hand soap should be located at this hand sink. Discussed with camp manager and chef.Egg grill stations were located a significant distance from the nearest hand sink creating a probable barrier from performing frequent hand hygiene at appropriate times during food handling/preparation. Discussed this with camp manager and head chef and discussed several potential options to address this issue including: installing hand sinks close to/at the egg grill stations, relocating the egg grill stations closer to existing hand sinks, scheduling staff to have specific roles at these stations (one staff for raw ingredient handling only), and serving eggs as part of the hot buffet service line rather than made to order - other solutions that address the issue are welcome to be discussed with EPH.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main prep area, hot buffet lines 1 and 2, the back of the bakery area, and the back of the salad prep area were located too far away from the nearest hand washing sink.Install additional hand sinks closer to these areas and/or relocate existing hand sinks to better serve the area. Discussed issue with camp management and chef during inspection.
    • 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?
      • Gap to the outside noted at the mop sink door and the side of the loading dock door 2. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the salad food prep sink requires cleaning and/or replacement.Wall under the hand sink/prep area at the sandwich station had multiple holes not fully covered by outlet covers - ensure the wall is refinished to be smooth, non-porous, and easily cleanable.Dairy walk-in cooler had damaged flooring - chef indicated repairs were scheduled for completion in May. Flooring was also damaged in the salad prep area floor drain and requires repair.A leak was noted at the pot wash middle faucet that requires repair.Several ceiling tiles in the cookline/pot wash area were out of place or starting to collapse. Repair and replace the affected tiles - discussed with camp manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving in the salad walk-in cooler was rusting and requires refinishing and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The milk dispenser cooler door interior panels were damaged and require repair to be smooth, non-porous and easily cleanable. Some of the doors also had seals that had become disconnected from the door, which require repair as well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple food processor blades stored in the clean area had food debris and/or were damaged with visible pieces of metal missing/chipped. - Discussed issue with head chef and camp manager. Evaluate the condition of all food processor blades/inserts and clean and replace them as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/area were visibly dirty and require cleaning: - ceiling tiles T-bar system throughout the kitchen area- ceiling vents in the dishwasher area and cookline area - walk-in salad cooler metal shelving - mop sink area - cooler #14 - pot wash area corner wall joint cover (black mildew growth behind)
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice bath display storage cold holding was improper throughout the facility. Discussed issue with head chef and camp managers - ensure the food product is surrounded by ice not just sitting on top. All ice baths were altered during the inspection.Strongly recommend that cold buffet items be put out as close to the start of service as possible and temperatures monitored throughout and discarded after 2 hours above 4C.Multiple hot held items on the buffet line measured below 60C. Products were reheated during the inspection. Ensure temperatures are monitored throughout service including products held in hot boxes and reheat once after 2 hours below 60C and discard if temperature drops again.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main prep area, hot buffet lines 1 and 2, the back of the bakery area, and the back of the salad prep area were located too far away from the nearest hand washing sink.Install additional hand sinks closer to these areas and/or relocate existing hand sinks to better serve the area. Discussed issue with camp management and chef 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?
      • The wood countertops in the bakery area had larger holes and cracks and require refinishing to be smooth, non-porous, and easily cleanable and/or replacement with a different counter.The shelving in the salad walk-in cooler was rusting and requires refinishing and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The milk dispenser cooler door interior panels were damaged and require repair to be smooth, non-porous and easily cleanable. Some of the doors also had seals that had become disconnected from the door, which require repair as well.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple food processor blades stored in the clean area had food debris and/or were damaged with visible pieces of metal missing/chipped. - Discussed issue with head chef and camp manager. Evaluate the condition of all food processor blades/inserts and clean and replace them as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/area were visibly dirty and require cleaning: - ceiling tiles T-bar system throughout the kitchen area- ceiling vents in the dishwasher area - walk-in salad cooler metal shelving - ice machine vent filters and inside ice basin - mop sink area - pot wash area caulking (replace caulking as needed)- wall under prep station next to hand sink in sandwich prep area
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pastries and baked goods were displayed in the main hallway outside of the mug up room without adequate protection from contamination. Products should either be individually wrapped and/or adjust the display shelving to provide additional protection from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main prep area, hot buffet lines 1 and 2, the back of the bakery area, and the back of the salad prep area were located too far away from the nearest hand washing sink.Install additional hand sinks closer to these areas and/or relocate existing hand sinks to better serve the area. Discussed issue with camp management and chef 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?
      • The following areas were dim and require additional light for product monitoring and effective cleaning: - Cooler #14 - area around the yogurt cooler outside the bag up area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing area hand sink faucet leak noted. Repair faucet. Ceiling tile missing in the dishwashing area. Replace ceiling tile. Accumulation of dirt and moisture stains were noted on the floor along the wall in the bulk storage equipment area next to the butcher area. Investigate the source of the moisture and repair any leaks found and clean the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The milk dispenser cooler door interior panels were damaged and require repair to be smooth, non-porous and easily cleanable. Some of the doors also had seals that had become disconnected from the door, which require repair as well. Dining room cake cooler unit measured greater than 4C and had iced up vents. Defrost the unit and make any needed repairs prior to using the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/area were visibly dirty and require cleaning: - ceiling tiles throughout the kitchen area - walk-in salad cooler metal shelving - ice machine vent filters - mop sink area - pot wash area caulking (replace caulking as needed)