Cenovus Birch Creek Lodge - Food
NE 8-76-6 W4 Fort McMurray AB T9H 3A1 · Food - General
Inspection summary
Cenovus Birch Creek Lodge - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 11, 2026, found no infractions.
5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 5 times across 5 separate inspections, most recently on September 10, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 10, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 6 times across 4 separate inspections, most recently on January 30, 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 3 times across 3 separate inspections, most recently on September 10, 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.
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal thermometer was observed in the milk cooler in the service area. The operator immediately replaced the internal thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was observed to be at 143.5F, which is below the required plate level of 160F. The operator switched to using the dishwasher for washing and rinsing and using the three-compartment sink for the sanitizer step. The operator called the utilities team for repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife and peeler were observed with food debris present and were stored among clean utensils. The operator immediately removed the utensils from service and cleaned and sanitized the dishes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sink and sani sanitizer was being used throughout the facility. It is not a quat or chlorine based sanitizer. Recommend using the Oasis quat sanitizer as the main sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a cracked light fixture over the three compartment sink. Please ensure the light cover is replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manifold temperature of the mechanical dishwasher was measured at 59C after running multiple times. The mechanical maintenance staff was called during the inspection, and the temperature was remeasured reaching 71C.Ensure that the dishwasher can reach the minimum sanitizing temperature of 71C at the plate level.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the pub deep fryer was observed with a build-up of grease-like substance and food debris.Clean the above-mentioned area. It is recommended to increase the cleaning frequency of the pub area to prevent significant build-up of debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the pub prep coolers were observed with a build-up of food debris respectively. The floor of the pub area and under the food equipment were cleaned. It is recommended to increase the cleaning frequency of the pub area to prevent significant build-up of debris.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher has a temperature below required temperatures for adequate sanitation. Ensure dishwasher has a temperature of 71.0C at the plate level.Maintenance repaired dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Gaskets in prep cooler were observed with built up debris. Ensure equipment is clean and sanitary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the shelves in the dishwashing area were in disrepair. Ensure that all walls are smooth, durable, and easy to clean and maintained in good condition. Company stated this will be repaired in the new year.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature was measured multiple times at 67C. PHI stated manual dishwashing must be done until the temperature is acceptable. Operators sent a picture of the temperature to the PHI the following day and was measured at 181.4F (83C).Ensure that dishwashing equipment are properly operating and effectively sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall behind the shelves in the dishwashing area were in disrepair. Operators stated a work order has been placed to repair the wall.Ensure that all walls are smooth, durable, and easy to clean and maintained in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable cutlery were stored with business ends facing different directions. Store cutlery with the business end accessible for patron use to reduce contamination contact.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under the deep friers have oil residue and debris. Ensure that the areas mentioned above are maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?