Big Horn Lodge - Food
Highway 63 - Aostra Road Fort McMurray AB T9H 8V9 · Food - General
Inspection summary
Big Horn Lodge - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on September 23, 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 2 times across 2 separate inspections, most recently on September 23, 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?
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 once on August 25, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on August 25, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 May 7, 2025. 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.
8 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the sliding door vertical cooler located by the rear door in the dining area was noted at 15 degrees Celsius. Manager voluntarily advised staff to discard the foods stored in the cooler. Ensure foods are stored at or below 4 degrees Celsius and equipment is consistently monitored for its internal temperature at which foods are stored.
- 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/hole at the bottom part in the middle of the rear door was noted, light was visible from the hole. Fix the weather stripping and ensure all doors are vermin proof.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water proof dishwasher thermometer was not available to monitor water temperature at the dish level in the dishwasher. Obtain a dishwasher thermometer and ensure temperature is monitored every morning prior to loading any dishes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer concentration was noted in a sanitizer bucket at 100ppm. Staff was advised to refill the bucket and ensure sanitizer concentration is maintained at 200ppm as required in all the sanitizer buckets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the sliding door vertical cooler located by the rear door in the dining area was noted at 15 degrees Celsius. Manager voluntarily advised staff to discard the foods stored in the cooler. Ensure foods are stored at or below 4 degrees Celsius and equipment is consistently monitored for its internal temperature at which foods are stored.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispensers were out of batteries at two locations. Manager was advised to provide paper towels at hand washing station and ensure hand washing stations are fully functional and stocked.
- 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/hole at the bottom part in the middle of the rear door was noted, light was visible from the hole. Fix the weather stripping and ensure all doors are vermin proof.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water proof dishwasher thermometer was not available to monitor water temperature at the dish level in the dishwasher. Obtain a dishwasher thermometer and ensure temperature is monitored every morning prior to loading any dishes.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Inadequate storage of food items was observed in the walk-in cooler. Thawing meat was stored on the top shelf, while tortillas and milk/cream bags were stored underneath on the lower shelves. During the inspection, the meat was relocated to the bottom shelves. There was no evidence of juice leakage onto the tortillas or milk/cream bags.Ensure all food items are stored to prevent cross-contamination. Raw meats should always be stored below ready-to-eat items and other foods to avoid any risk of contamination from drips or spills.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Condensation built up was noted inside the walk-in freezer. Investigate the reason on condensation and fix it.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks located in the self serve beverage was closed with signage "Out of Order". Hand sanitizer was available by the entrance. Operator was advised to make all available handwashing stations functional to facilitate hand washing before touching foods and removed the dishes from the vicinity of hand sink to prevent splashes during hand washing.Ensure hot/cold water, liquid soap and paper towels are provided at all hand sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions