Skip to content
Loading map…

BLMS 855 Buffalo Crossing Ltd. - Food

2-64-17-W4 Buffalo Lake Metis Settlement AB T0A 0R0 · Food - General

Official record from Alberta →

Inspection summary

BLMS 855 Buffalo Crossing Ltd. - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on January 19, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on January 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 4, 2025. 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 June 4, 2025. 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 4 times across 4 separate inspections, most recently on January 19, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 January 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the dishwashing sink measured 0 ppm. Water was very warm.Ensure chlorine solutions for dishwashing are maintained at 100 ppm. Water should be lukewarm.Chlorine bleach was added to create a 100 ppm solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Freezies were observed on the floor in the walk in freezer.Ensure all food products are stored at least 6 inches off the ground.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample was submitted in July 2025. Water samples are required every 3 months.A water sample was submitted on January 20, 2026.Ensure water samples are submitted every 3 months. The next water sample will be due in April 2026.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit had an ambient temperature of 54C.Ensure the hot holding unit is maintained at 60C or greater. Consult the owner's manual to determine how to adjust the ambient temperature.Food products held below 60C must be discarded after 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Quat strips were on site instead but chlorine is used as a sanitizer.Obtain chlorine test strips capable of measuring 100-200 ppm.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample taken was 2024-05-14.Water samples are required quarterly (4x per year, every 3 months).Take a water sample and ensure the sampling schedule is followed.
    • 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?
      • Current pest control records were not available.Ensure a pest control inspection is conducted once per month and results documented. Records must be available for inspection.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit had an ambient temperature of 55C.Ensure the hot holding unit is maintained at 60C or greater. Consult the owner's manual to determine how to adjust the ambient temperature.Food products held below 60C must be discarded after 2 hours.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Ensure chlorine bleach solutions are maintained at 100-200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and beverages were observed stored on the floor in the walk in cooler and in the back storage area.Ensure all food and beverage products are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. Test strips have been ordered.Ensure test strips capable of measuring 100-200 ppm chlorine are available.Test strips must be used to verify sanitizer concentration each time a solution is prepared, or at least daily if solutions are used over multiple days.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is a cistern.Water has not been sampled.Bacteriological water samples must be submitted to the lab at least once per quarter (4 times per year).A sample bottle was provided during inspection.
    • 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.Ensure a pest control inspection is completed at least once per month and results documented. Records must be available for inspection.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and beverages were observed stored on the floor in the walk in cooler and in the back storage area.It was reported that a delivery was recently received.Ensure all food and beverage products are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The bottom shelf of the hot holding display unit measured 43C - 62C.It appears the metal trays may be blocking the heat.Ensure the hot holding display unit is capable of maintaining food at 60C or above.Any food held below 60C must be discarded after 2 hours and time must be tracked.Staggering the trays in the unit and ensuring there is open space from the top heater to the bottom shelf may help with maintaining proper temperatures.Food was moved the hottest part of the hot holding unit during inspection.2. Creamers and margarine packets were on ice packs in the customer service area but the ice packs were no longer frozen.Ensure ice packs are checked regularly and changed as needed. Creamers and margarine packets must be maintained at 4C or less.Ice packs were replaced during inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is a cistern.Water has not been sampled.Bacteriological water samples must be submitted to the lab at least once per quarter (4 times per year).
    • 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.Ensure a pest control inspection is completed at least once per month and results documented. Records must be available for inspection.
Own this business? Add a badge to your website