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Canyon Ski Resort & Recreation Area - Main Lodge Concession

38433 Range Road 264A Red Deer County AB T4E 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Canyon Ski Resort & Recreation Area - Main Lodge Concession has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on September 8, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on September 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on September 3, 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?

  • 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 once on December 28, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 3, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potato and onion bags were observed stored on the floor. The operator removed them and placed the products on empty boxes to keep them off the ground.All other food products were properly stored, sealed, and protected, with meat products kept below other food items in the refrigerators.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available during the inspection.Please ensure test strips are obtained and kept near the areas where they are required, such as next to the sink or dishwasher in the lower main kitchen, and at the sink where sanitizer is prepared in the upper concession kitchen.
    • 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?
      • No monthly pest control is currently being conducted. A pest check template was sent to the operator.Please ensure pest checklists are printed for both the upper and lower kitchens, and ideally kept in a binder in each respective area for ease of use. Records should be maintained for up to two years.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All cutting boards (over 7) observed were overworn, showing deep grooves and discoloration.Please ensure all damaged cutting boards are removed or replaced, and that they are regularly monitored and taken out of service before becoming significantly worn.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in cooler under the condenser, there is a hole in the floor with exposed subfloor (unfinished wood).ACTION: Please repair or replace the floor so that it is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Under the blade guard of the meat slicer, there was a visible accumulation of food debris on the blade and on the guard.Operator cleaned and disinfected both during inspection.Please be sure to remove the guard and clean the area under the guard each time the meat slicer is cleaned and disinfected.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was available. Operator made a fresh solution during the inspection which was measured at 100ppm chlorine.Please ensure a surface sanitizer is available at all times during food preparation. To make a 100ppm solution, add 1/2 tsp of unscented bleach to 1 liter of water. Cleaning with soap and water removes physical debris where sanitizing reduces the microbial load down to a safe level.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef was stored above ready to eat foods. This was corrected during the inspection.Please ensure raw products of animal origin are stored below and away from ready to eat foods.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger patties in a stainless steel container on the grill were not able to be hot held above 60C. - Ensure foods are kept out of temperature danger zone of 4-60C. The burger patties must be discarded after 2 hours, OR obtain a hot holding unit that is able to keep foods temperature above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink at the main lodge kitchen was blocked by a bag of frozen fries. - Ensure every handwashing sink is accessible during operation. Fries removed during inspection, education provided.
    • 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 light cover in the front food prep area was not secured in place and requires cleaning.Please ensure this cover is cleaned and repaired.

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