Beaver River Executive Lodge - Food
SE 1-94-11-W4 Fort McMurray AB T9H 3G2 · Food - General
7 inspections
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed multiple staff not washing hands prior to donning gloves. Discussed with staff, chef, and camp manager during inspection. Ensure all food handlers are trained on proper glove use and hand hygiene practices. Strongly recommend storing gloves at the hand washing sinks to encourage hand washing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Previously frozen desserts were thawing at room temperature prior to being portioned. Ensure all thawing is done in the cooler or via other appropriate approved methods. Desserts were transferred to the walk in cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food preparation was noted in a previously unused section of kitchen 2 that has a lack of convenient access to a hand washing sink. Discussed with camp manager during the inspection, recommend either installing an additional hand washing sink in this area and/or altering the location of the food preparation occurring here to another area of kitchen 2 with more convenient access to a hand 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?
- A gap to the outside noted at the back receiving door. All exterior doors must be completely sealed to the outside to prevent the entry of pests.
- 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 section of flooring in walk-in freezer 1 was damaged and the sub floor was exposed. Repair/refinish floor to be non-porous and easily cleanable.Several missing ceiling tiles were noted in the dining room than need to be replaced.Ensure all shelving is at least 6 inches above the flooring for effective cleaning and product protection - bakery bulk.Mug up room coffee sink faucet had a constant drip that requires repair.Refinish/replace the rusting shelving in walk-in cooler C3 and C5Open floor vent was noted in the unused Edi line - this can be a potential entry point for pests ensure a cover is installed.Lighting level in walk-in cooler C1 must be increased.
- 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- sandwich prep cooler door seals and handles- ice machine lid- milk dispenser cooler door seals- walk-in cooler C5 floor
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?