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Athabasca Lodge - Food

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

Official record from Alberta →

Inspection summary

Athabasca Lodge - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 4, 2026. The most recent inspection, on September 29, 2026, recorded 8 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 once on September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 4, 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?

  • 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 8 times across 2 separate inspections, most recently on September 29, 2026. 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?

  • 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 2 separate inspections, most recently on September 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 29, 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.

2 inspections

  1. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 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. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - 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. Is the facility maintained in a clean and sanitary condition?
      • 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. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a lack of convenient access to a hand washing sink in the phase 2 production line area of kitchen 2. Discussed this issue with the camp manager and chef during the inspection. Either alter the location of food preparation to not include this area and/or install an additional hand washing sink.
    • 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 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 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. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 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. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - 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. Is the facility maintained in a clean and sanitary condition?
      • 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
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