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Cenovus Jackpine Lodge - Food

Km 3 Canterra Road Fort McKay AB T0P 1C0 · Food - General

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold storage portions of the made to order station on the service line were too close to the hot storage items of the same line. Cold storage items measured significantly higher than 4C (11.5C - 45C) all cold storage items were discarded during the inspection. Set up of this station was discussed with the head chef.The vegetables on the self-served cold buffet for burgers measured greater than 4C (9C - 11C). All products were discarded during the inspection. Discussed the production process for these items with the head chef. Ensure products are placed in the fridge and/or freezer as quickly as possible once washed and cut prior to display on ice.Bottom half of a hot box/oven was not set properly prior to staff leaving for days off. Bottom half section only set to warm storage rather than cook resulting in product (sausage and vegetable dish) in the temperature danger zone for a prolonged period (43C). All product in the bottom portion of the unit was discarded during the inspection. Ensure there is enough staff scheduled to overlap when shift changes occur to allow for effective hand off or completion of duties prior to leaving.Multiple large containers of peanut butter with manufacture directions to refrigerate after opening were found at room temperature. Product discarded during the inspection. Ensure manufacturer's directions for food storage are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main preparation stations were located too far away from the nearest hand washing sink.Install an additional hand sink in this area. Discussed issue with camp manager and chef during inspection. - January 4, 2024 - observed food handlers not washing hands prior to changing gloves and storing gloves at food prep stations which encouraged that behaviour. - May 30, 2025 - observed food handlers switching between prep stations and tasks without changing gloves or washing hands in the main prep area.
    • 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 shelving in the outdoor cooler/freezer was less than 6 inches off the floor. Raise the shelving to ensure food items are protected from contamination and allow for effective cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was visibly dirty and requires cleaning: - burger side venthood - all under-grill coolers - hot holding unit doors - milk cooler 5 - trolleys - especially those in sandwich prep area and main prepWire grill brushes with damaged/loose wires were in use. Discussed the issue with the chef and the current brushes were discarded during the inspection. Ensure the condition of these brushed is actively monitored and they are replaced as required and/or consider switching to a different type of grill cleaning equipment/technique.The outside walk-in cooler door was not closing properly and this resulted in the front portion of the cooler measuring greater than 4C. Repair the door. Discussed issue with head chef - ensure all product is moved to the back of the unit and the temperature monitored regularly to ensure 4C is maintained in the back portion. If 4C or lower cannot be maintained, then discontinue use of this cooler until the necessary repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on the meat slicer. Review proper break down and cleaning procedures with staff and reclean this equipment. - May 28, 2025 - Significant amount of food debris was noted in the slicer - staff indicated that the food handler last using this equipment had already left camp for days off. Ensure all cleaning/sanitization of equipment/work area is completed prior to leaving shift and ideally as soon as the task is completed.In the sandwich prep area coolers 2 and 6 require complete cleaning - shelves, door handles, sliding track, base. - May 28, 2025 - one cooler was out of service at the time of the inspection and the chef indicated that a replacement had been ordered. The condition of the other cooler door had deteriorated since the last inspection such that it doesn't close/open properly. Repair the door and/or replace this cooler as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- pan storage shelves (clean side)- mop sink- Walk-in cooler B floors and milk crates
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving surfaces in cooler G had food debris and in cooler B had significant rusting. Clean the above-mentioned area or refurnish/replace shelving surfaces. Ensure all food storage shelving is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The common touch points like door and drawer handles were dirty throughout the kitchen and require cleaning. This may also indicate that hand washing is not being done frequently enough. - Review touch point cleaning and hand hygiene procedures with all staff.
  2. Monitoring Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main preparation stations were located too far away from the nearest hand washing sink.Install an additional hand sink in this area. Discussed issue with camp manager and chef during inspection. - January 4, 2024 - observed food handlers not washing hands prior to changing gloves and storing gloves at food prep stations which encouraged that behaviour.
    • 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 shelving in the outdoor cooler/freezer was less than 6 inches off the floor. Raise the shelving to ensure food items are protected from contamination and allow for effective cleaning.
    • 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 and caulking on the sink counters of both women's and men's staff washroom near to the dishpit were in disrepair.Repair/refurnish the wall and caulking to be a smooth, durable, and imperious to moisture to prevent mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paint on walls of the outside cooler/freezer was chipping and peeling off.Refurnish the surface of the walls and ensure it is a smooth, durable, and easy to clean surface to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple cutting boards in use had significant signs of wear and tear and require refinishing and/or replacement. Discussed issues with chef and camp manager - chef indicated that more cutting boards had already been ordered.Rusting peeler tools were in use - ensure all equipment is regularly monitored for signs of wear and replaced as required.Food debris was noted on the meat slicer. Review proper break down and cleaning procedures with staff and reclean this equipment.In the sandwich prep area coolers 2 and 6 require complete cleaning - shelves, door handles, sliding track, base.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving surfaces in cooler G had food debris and in cooler B had significant rusting. Clean the above-mentioned area or refurnish/replace shelving surfaces. Ensure all food storage shelving is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The common touch points like door and drawer handles were dirty throughout the kitchen and require cleaning. This may also indicate that hand washing is not being done frequently enough. - Review touch point cleaning and hand hygiene procedures with all staff.
  3. Risk Management Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main preparation stations were located too far away from the nearest hand washing sink.Install an additional hand sink in this area. Discussed issue with camp manager and chef during inspection. - January 4, 2024 - observed food handlers not washing hands prior to changing gloves and storing gloves at food prep stations which encouraged that behaviour.
    • 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?
      • Gaps to the outside were noted through the back doors and the entry door to the exterior walk-in cooler. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 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 shelving in both dry storage rooms and in the outdoor cooler/freezer were less than 6 inches off the floor. Raise the shelving to ensure food items are protected from contamination and allow for effective cleaning. Shelving in the cookline walk-in cooler was rusting and requires refinishing and/or replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The faucet of the 3-compartment sink in the dish pit was leaking during the inspection.Repair / replace the faucet and ensure all plumbing fixtures are maintained in a good condition.2. There was a gap observed between the wall and 3-comparentment sink.Ensure the gap is closed to ensure the area is impervious to moisture to prevent mold growth.
    • 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 and caulking on the sink counters of both women's and men's staff washroom near to the dishpit were in disrepair.Repair/refurnish the wall and caulking to be a smooth, durable, and imperious to moisture to prevent mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The fan cover in the walk-in cooler D was found dented and in disrepair.Repair / replace the fan cover.2. The paint on walls of the outside cooler/freezer was chipping and peeling off.Refurnish the surface of the walls and ensure it is a smooth, durable, and easy to clean surface to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature and Sanitizer logs such as the breakfast logs were incomplete during the inspection. Ensure all temperature and sanitizer logs are maintained and completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelving surfaces in cooler G had food debris and in cooler B had significant rusting. Clean the above-mentioned area or refurnish/replace shelving surfaces. Ensure all food storage shelving is maintained in a clean and sanitary condition.2. The fan guards in cooler #7 and #8 had significant accumulated dust. Clean the above-mentioned area and ensure it is maintained in a clean and sanitary condition to prevent food contamination.
  4. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloths were stored outside of the sanitizer bucket in the vegetable and baking prep areas.Operators submerged the cleaning cloths in the sanitizer solution. Ensure that all cleaning cloths are stored submerged in sanitizing solution to prevent contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were measured at 100ppm and 400ppm. Operators changed out the solution and refilled with the acceptable concentration. Ensure that all sanitizer solutions used are at the acceptable concentration for effective sanitation. Quat solutions should be at 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was observed that the kitchen staff were not washing hands between kitchen tasks such as food preparation, equipment sanitizing, and sorting patron utensils.It was discussed with facility management and operators that proper hand hygiene such as washing hands must be performed before working, between kitchen tasks, and whenever hands become soiled.Note: Ensure that all food handlers and kitchen staff are retrained/educated on proper hand hygiene practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic container with no handles was used as a scoop and stored in the container for chia seeds. Operator removed the plastic container from the chia seed container. Ensure that all bulk foods are protected from contamination using scoops with handles and stored outside of the food item container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple attempts, the dishwasher sanitizing temperature measured was under 71C. Temperatures were measured at 61C, 65.9C, 68C, and 70C.Service or make repairs for the dishwasher and ensure that the dishwasher is adequately sanitizing. The adequate sanitizing temperature is above 71C. It was discussed with the facility manager and operators, that single use utensils will served and used until the dishwasher sanitizing temperature can reached and maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure all food preparation stations are within close proximity to a hand washing station.The main preparation stations were located too far away from the nearest hand washing sink.Install an additional hand sink in this area. Discussed issue with camp manager and chef during inspection. - January 4, 2024 - observed food handlers not washing hands prior to changing gloves and storing gloves at food prep stations which encouraged that behaviour.
    • 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?
      • Gaps to the outside were noted through the back doors and the entry door to the exterior walk-in cooler. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 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 shelving in both dry storage rooms and in the outdoor cooler/freezer were less than 6 inches off the floor. Raise the shelving to ensure food items are protected from contamination and allow for effective cleaning. Shelving in the cookline walk-in cooler was rusting and requires refinishing and/or replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The faucet of the 3-compartment sink in the dish pit was leaking during the inspection.Repair / replace the faucet and ensure all plumbing fixtures are maintained in a good condition.2. There was a gap observed between the wall and 3-comparentment sink.Ensure the gap is closed to ensure the area is impervious to moisture to prevent mold growth.
    • 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 and caulking on the sink counters of both women's and men's staff washroom near to the dishpit were in disrepair.Repair/refurnish the wall and caulking to be a smooth, durable, and imperious to moisture to prevent mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food utensils such as plastic containers/inserts and a metal strainer was in disrepair. Operators discarded the above mentioned utensils. Ensure that all food equipment and utensils throughout the facility are maintained in good condition. Discard any damaged, broken, or disrepaired utensils immediately to prevent physical food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The fan cover in the walk-in cooler D was found dented and in disrepair.Repair / replace the fan cover.2. The paint on walls of the outside cooler/freezer was chipping and peeling off.Refurnish the surface of the walls and ensure it is a smooth, durable, and easy to clean surface to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business ends of plastic knives for patron use were facing different directions.Operators restored the knives with their business ends facing the same direction.Ensure that all utensils are stored in a clean and sanitary condition to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature and Sanitizer logs such as the breakfast logs were incomplete during the inspection. Ensure all temperature and sanitizer logs are maintained and completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelving surfaces in cooler G had food debris and in cooler B had significant rusting. Clean the above-mentioned area or refurnish/replace shelving surfaces. Ensure all food storage shelving is maintained in a clean and sanitary condition.2. The fan guards in cooler #7 and #8 had significant accumulated dust. Clean the above-mentioned area and ensure it is maintained in a clean and sanitary condition to prevent food contamination.