Cenovus Elks Point Lodge - Food
SE 7-76-6 W4 Fort McMurray AB · Food - General
Inspection summary
Cenovus Elks Point Lodge - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 10, 2026, recorded 2 infractions.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
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.
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 5 times across 5 separate inspections, most recently on August 21, 2024. 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 2 times across 2 separate inspections, most recently on September 10, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 30, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 4 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?
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 3 times across 2 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?
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
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Jam and peanut butter stored in the dry storage area were observed with labels indicating "Refrigerate After Opening." The operator immediately discarded the products upon identification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two spatulas in the bakery section were observed to be damaged and in disrepair. The operator immediately discarded the spatulas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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 are several burnt out lights in the kitchen area.Please ensure all burnt out lights are replaced. Good lighting helps facilitate cleaning and prevent the build up of debris and firt.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a buildup of dirt and debris on the top of the ovensPlease ensure these areas are cleaned
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The ceiling was observed with a significant build-up of dust. Clean the ceiling and maintain in a sanitary condition. Note: Management indicated that cleaning has been scheduled and completed by June 22, 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the cookline ovens were observed with a build-up of debris.Facility operators cleaned the floor. Ensure that the floors are maintained in a clean and sanitary condition.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Weather stripping on back door near loading dock observed to be in disrepair. Ensure weather stripping is in good condition to avoid entry of pests.
- 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?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One gasket observed in disrepair. Ensure equipment is clean and sanitary and in good working condition. Note: Work order has been placed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 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?
- Weather stripping on the door located at the back of the kitchen was worn down. Ensure weather stripping is in good repair.Operator states work order has been placed.Note: ongoing violation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One gasket observed in disrepair. Ensure equipment is clean and sanitary and in good working condition. Note: Work order has been placed.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Weather stripping on the door located at the back of the kitchen was worn down. Ensure weather stripping is in good repair.Operator states work order has been placed.Note: ongoing violation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Gaskets of cooler located in the "pub kitchen" were observed with built up debris and sticky to the touch. One gasket observed in disrepair. Ensure equipment is clean and sanitary and in good working condition.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- Weather stripping on the door located at the back of the kitchen was worn down. Ensure weather stripping is in good repair.Operator states work order has been placed.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff fridge had a tempreature of 7.5C. Ensure the temperature is 4.0C or less.
- 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?
- Weather stripping on the door located at the back of the kitchen was worn down. Ensure weather stripping is in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?