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Autumn Grove Lodge - Kitchen

4035 50 Avenue Innisfail AB T4G 1B2 · Food - General

Official record from Alberta →

Inspection summary

Autumn Grove Lodge - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on October 14, 2026, found no infractions.

5 of 11 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: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 December 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 13, 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?

  • 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 4 times across 4 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 2 separate inspections, most recently on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Pest control records were not available for review at the time of the inspection. Please forward recent pest control records for the facility for review. Follow-up will be conducted to verify compliance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The garborator at the back sink is out of order, rendering the entire sink unusable. Operator advised that a work order has been submitted and repair is underway.ACTION:Repair or replace the garborator and ensure that the sink is fully operational and in good repair.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed uncovered in the walk-in cooler. Staff were notified and immediately covered the food items. Please ensure all food items are adequately covered and protected from potential contamination, including drips from other food products and physical contaminants such as dust or debris.
    • 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?
      • Pest control records were not available for review at the time of the inspection. Please forward recent pest control records for the facility for review. Follow-up will be conducted to verify compliance.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates were not available during the inspection. Please forward valid copies and follow up will occur to ensure this is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The garborator at the back sink is out of order, rendering the entire sink unusable. Operator advised that a work order has been submitted and repair is underway.ACTION:Repair or replace the garborator and ensure that the sink is fully operational and in good repair.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The garborator at the back sink is out of order, rendering the entire sink unusable. Operator advised that a work order has been submitted and repair is underway.ACTION:Repair or replace the garborator and ensure that the sink is fully operational and in good repair.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher does not reach 71C/160F at plate level during rinse (machine manifold does read 91C/197F but internal temperature is not being reached).Manual sanitizing with 100ppm chlorine in the 3-compartment sink will be performed until the dishwasher is repaired. PHI demonstrated creating a 100ppm solution in the sink and left staff with some chlorine test strips.ACTION:Repair or replace the dishwasher so that 71C/160F can be reached at plate-level during final rinse.Until this dishwasher is repaired or replaced, please manually sanitize ALL dishes and equipment using 100ppm chlorine bleach solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine test strips available for measuring 100ppm chlorine solution concentration.ACTION:Please acquire chlorine test strips capable of reading 100ppm concentration and use them each time the solution is made.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The garborator at the back sink is out of order, rendering the entire sink unusable. Operator advised that a work order has been submitted and repair is underway.ACTION:Repair or replace the garborator and ensure that the sink is fully operational and in good repair.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solutions were tested directly from the dispensers using the Hydrion QT-10 and QT 40 test strips. The dispensed solutions measured at 0ppm of quats.- The operator advised that a service request has been put in for the dispensers and test strips ordered from the contractor.**Please kindly revert to the use of bleach at 100-200ppm of chlorine as sanitizer pending when the service on the dispensers is carried out and can be verified to be dispensing quats at adequate concentrations.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some foods were uncovered in the main cooler. Ensure foods are covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk food container. Ensure bulk food scoops are not left inside the bulk food container.

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