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Beaver River Executive Lodge - Food

SE 1-94-11-W4 Fort McMurray AB T9H 3G2 · Food - General

Official record from Alberta →

Inspection summary

Beaver River Executive Lodge - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on October 7, 2026, recorded 7 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on October 7, 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 3 times across 3 separate inspections, most recently on October 7, 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?

  • 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 12 times across 7 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 10 times across 5 separate inspections, most recently on October 7, 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?

  • 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 October 7, 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.

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple ceiling leaks were observed throughout the kitchen area. Areas had been marked and avoidance was underway. Discussed the issue with the camp manager and chef. Ensure all food products are effectively protected from contamination and transferred immediately from impacted areas - discard any products that have had direct contact with a leak. The impacted areas at the time of the inspection included:- Outside of Freezer F1- Next to the MTO station/in front of the ovens there- Inside walk-in cooler C3- bakery line above the bulk bin storage area - bins were moved during the inspection- Multiple locations in the phase 2 kitchen - not in use at the time of the inspectionHave the cause of the leaks repaired and any damaged building materials removed and remediated. Do not store any food products, use equipment, or complete any food preparation in the affected areas until the leaks are repaired.The camp manager indicated that this is a seasonal issue with melting snow on the roof, if that is the case then preventative maintenance work should be scheduled to address this issue before leaks enter the kitchen area and/or consider construction improvements/adjustments to the roof to prevent the issue.Update May 20, 2026: Water/leak catchers were not observed in the kitchen and a dining space. Affected ceiling tiles were observed to be replaced. A plan was discussed that the repairs will include the entire roof of the facility. Provide an update to the Public Health Inspector with a projected timeline of completion.Update October 7/26: Roof replacement work underway in the kitchen/dining room. Construction has resulted in exasperation of existing kitchen ceiling water infiltration damage in several locations with active leaking and buckling/collapsing ceilings. Discussed issue with camp manager and required removal of food products from the bag up room walk-in cooler, the back half of C3 and C1.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and the preparation station immediately next to it on the kitchen 2 production line to prevent contamination - all hand-washing supplies should fit within the hand sink side of the partition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold held cut fruit and vegetables, sour cream, and various salads, in the open coffin style coolers in the dining room and the bag up area measured greater than 4C. Ice was obtained to adjust the cold holding display - ensure ice is surrounding the product container on all sides as well as underneath. Ensure initial temperatures are taken when products are placed in these units and the time recorded - if products are held in the temperature danger zone for 2 hours, then they need to be discarded. Issues discussed with the relief chef and camp manager during the inspection. Ensure regular temperature checks are completed for all cold holding units.
    • 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 was noted at the base of the garbage door and the compactor 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?
      • - Exposed electrical wiring/panel on the wall of the kitchen 2 production line- Walk-in freezer F2 subfloor exposed and requires refinishing to be non-porous and easily cleanable.- Wall next to coffin cooler in center of bag up room damaged and requires repair/refinishing to be smooth, non-porous, and easily cleanable.- Multiple floor vents were damaged/rusted discussed issue with camp management and all floor vents should be reviewed and repaired/replaced based on condition
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceilings in several areas, primarily all of the walk-in coolers and freezers of the kitchen have been damaged and/or leaked during the process of the roof replacement and require repair/remediation/replacement. Discussed issue with camp manager during the inspection and he indicated that plans are in place to replace the ceilings and remediate any plumbing/roof leak damage once the roof replacement work in each area has been completed. Ensure all food products are removed from the area of work during remediation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - All milk dispenser coolers have damaged interior door (gouged grooves) that require refinishing to be smooth, non-porous, and easily cleanable.- Reach in cooler in the bag up room had an excessive amount of condensation inside and requires servicing - discussed with camp manager during inspection.- 2 metal mesh spider cooking utensils were noted with detached metal pieces - both were discarded during the inspection. The deep fryer baskets in the equipment storage area were wearing out and require inspection for metal detachment prior to use. Discussed with camp manager during inspection.- Sandwich prep station fan was very dirty/dusty and requires cleaning prior to use. Fan was removed from station during inspection.
  2. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple ceiling leaks were observed throughout the kitchen area. Areas had been marked and avoidance was underway. Discussed the issue with the camp manager and chef. Ensure all food products are effectively protected from contamination and transferred immediately from impacted areas - discard any products that have had direct contact with a leak. The impacted areas at the time of the inspection included:- Outside of Freezer F1- Next to the MTO station/in front of the ovens there- Inside walk-in cooler C3- bakery line above the bulk bin storage area - bins were moved during the inspection- Multiple locations in the phase 2 kitchen - not in use at the time of the inspectionHave the cause of the leaks repaired and any damaged building materials removed and remediated. Do not store any food products, use equipment, or complete any food preparation in the affected areas until the leaks are repaired.The camp manager indicated that this is a seasonal issue with melting snow on the roof, if that is the case then preventative maintenance work should be scheduled to address this issue before leaks enter the kitchen area and/or consider construction improvements/adjustments to the roof to prevent the issue.Update May 20, 2026: Water/leak catchers were not observed in the kitchen and a dining space. Affected ceiling tiles were observed to be replaced. A plan was discussed that the repairs will include the entire roof of the facility. Provide an update to the Public Health Inspector with a projected timeline of completion.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple ceiling leaks were observed throughout the kitchen area. Areas had been marked and avoidance was underway. Discussed the issue with the camp manager and chef. Ensure all food products are effectively protected from contamination and transferred immediately from impacted areas - discard any products that have had direct contact with a leak. The impacted areas at the time of the inspection included:- Outside of Freezer F1- Next to the MTO station/in front of the ovens there- Inside walk-in cooler C3- bakery line above the bulk bin storage area - bins were moved during the inspection- Multiple locations in the phase 2 kitchen - not in use at the time of the inspectionHave the cause of the leaks repaired and any damaged building materials removed and remediated. Do not store any food products, use equipment, or complete any food preparation in the affected areas until the leaks are repaired.The camp manager indicated that this is a seasonal issue with melting snow on the roof, if that is the case then preventative maintenance work should be scheduled to address this issue before leaks enter the kitchen area and/or consider construction improvements/adjustments to the roof to prevent the issue.Update April 10, 2026: Multiple areas throughout the facility were observed closed off and not in use due to the ceiling leaking. Repair the leaking areas, ensure that any building materials damaged by water infiltration be removed and remediated. Provide the Public Health Inspector with a written timeline and proposed course of action addressing the violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A walk-in freezer was observed with an accumulation of ice shavings on the food boxes. Facility chef indicated that the build-up of ice on the freezer walls and ceiling was recently removed.The accumulation of ice shavings was removed from the food boxes.
    • 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?
      • The overhead backdoor was observed with daylight coming through a gap on the bottom left side due to misshaped weatherstripping. The facility chef was able to reform the weatherstripping removing the gap. Ensure that the weatherstripping is maintain in good and functional condition to prevent pest entry.
    • 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 at the pot washer was damaged and requires repair to be durable, non-porous, and easily cleanable.Update April 10, 2026: A piece of the flooring in front of the mechanical pot washer was observed to be damaged with raw building material exposed. Repair or replace the flooring in the mentioned area to ensure the surface is smooth durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The edges of the counter at the salad prep area hand sink were observed with raw building material exposed. 2. The edge surfacing of a counter was detached from the counter exposing raw building material near the pastry and sink counter in the lunch pick up room.Repair the edges of the counters mentioned above and ensure the surface is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of flooring material under the mechanical dishwasher was observed to be damaged with raw building material exposed.Repair or replace the flooring in the mentioned area to ensure the surface is smooth durable, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the Rational food equipment in the basking area was observed with a build-up of food debris.Clean the area-mentioned above.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required at the hand sink for the Edi prep line to prevent contamination of food products prepped immediately next to the hand sink. - March 3, 2025 - this side of the kitchen was not in use and had not been for an extended period of time. Violation still remaining.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple ceiling leaks were observed throughout the kitchen area. Areas had been marked and avoidance was underway. Discussed the issue with the camp manager and chef. Ensure all food products are effectively protected from contamination and transferred immediately from impacted areas - discard any products that have had direct contact with a leak. The impacted areas at the time of the inspection included:- Outside of Freezer F1- Next to the MTO station/in front of the ovens there- Inside walk-in cooler C3- bakery line above the bulk bin storage area - bins were moved during the inspection- Multiple locations in the phase 2 kitchen - not in use at the time of the inspectionHave the cause of the leaks repaired and any damaged building materials removed and remediated. Do not store any food products, use equipment, or complete any food preparation in the affected areas until the leaks are repaired.The camp manager indicated that this is a seasonal issue with melting snow on the roof, if that is the case then preventative maintenance work should be scheduled to address this issue before leaks enter the kitchen area and/or consider construction improvements/adjustments to the roof to prevent the issue.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Reach-in cooler #7 measured 10C - products were transferred during the inspection. Do not use this unit until it can maintain all products at 4C or lower at all times.- Multiple products in the cold buffet line in the dining area measured greater than 4C (8C-12C) products were discarded during the inspection. Issue was discussed with the camp manager and head chef - discussed replacing items after 2 hours using labeled swap outs.
    • 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 at the pot washer was damaged and requires repair to be durable, non-porous, and easily cleanable.Caulking at the salad prep sink requires cleaning/repair.Leak noted at dish area 2-compartment sink faucet that requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- ice machine lid/basin- bag up room wall below air con unit- entrance wall in walk-in cooler 6
  5. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler observed handling personal cell phone then transitioning to food handling without handwashing in between. Discussed incident with head chef and staff during inspection. A different food handler was observed not washing hands prior to donning gloves. This was discussed with the staff member during the inspection.Ensure proper hand hygiene/glove use and cell phone use in the kitchen is discussed in next staff meeting.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required at the hand sink for the Edi prep line to prevent contamination of food products prepped immediately next to the hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato salad on the cold buffet measured greater than 4C. Salad was quick cooled during the inspection and a fast turnover time was discussed with the head chef.Ensure all cold held products are maintained at 4C or lower during display.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at sandwich prep hand sink not working properly. Repair dispenser.
    • 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 receiving door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A leak from the roof was noted in cooler C6. All food was transferred away from the impacted area during the inspection. Have the cause of the leak repaired and any damaged building materials removed and remediated. Do not store any food products in the affected area until the leak is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent hood service stickers indicated service overdue and vent hoods were visibly dirty and require cleaning.Edi prep line hand sink faucet was leaking and requires repair. The pot washer measured 70.3C have the unit is tested and serviced if required to ensure it is reaching above 71C routinely.
  6. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Noted handprints of food debris on the ice machine lid which indicates that food handlers are not washing their hands with enough frequency to remove soil and prevent cross contamination events. Discussed hand hygiene with the chef and camp manager during the inspection and the chef indicated that he would be bringing up hand hygiene in the next toolbox meeting and ensure all food handlers are retrained.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sandwich prep station ingredient bins were overfilled and stacked above the cooler level of the top cooler. Discussed issue with camp manager, head chef, and food handler during the inspection.All ingredient containers were refilled to an appropriate amount (no spillage) and containers were reset such that all ingredients would be stored below the cooler level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- hotline prep area caulking - clean walls in this area- can opener (completed during inspection)- sandwich prep cooler door seals and handles- ice machine lid (completed during inspection)- milk dispenser cooler door seals- walk-in cooler C5 floor
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