Skip to content
Loading map…

Cenovus Martins Point Lodge - Food

NE 8-76-6 W4 Fort McMurray AB · Food - General

Official record from Alberta →

Inspection summary

Cenovus Martins Point Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 11, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections 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 4 separate inspections, most recently on January 30, 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 April 10, 2024. 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 2 times across 2 separate inspections, most recently on November 17, 2023. 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 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 once on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw pork was observed to be stored above sliced potatoes. The operator immediately removed the pork product.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave located in the back prep area near the coolers was observed to have a buildup of food debris. Ensure that the microwave is cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 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.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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 had a temperature below required temperatures for adequate sanitation. Ensure dishwasher has a temperature of 71.0C at the plate level.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened Smucker's sauces observed being stored at room temperature. Ensure to follow manufactures storing instructions. Must be refrigerated after opening. Chef discarded opened bottles.
  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizers were measured too strong for sanitation. Dilute sanitizers and adjusted the automatic sanitizer dispenser to ensure the concentration of the quat sanitizer is at 200ppm.Operator stated Ecolab were contacted for adjustment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buffet coolers measured above 4.0C. A work order hadNote: Food items are stored no longer than 2 hours at a time.Ensure that all food equipment used for food items are working properly to maintain adequate food temperatures. Operator stated work order has been put in, and high risk foods will be on ice.
    • 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?
      • Red back door was missing weatherstripping and light from the outside can be seen. Operator stated a work order has been placed for the door and overhead door.Ensure all exterior doors are constructed to prevent entrance of pest / vermin.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizers were measured too strong for sanitation. Dilute sanitizers and adjusted the automatic sanitizer dispenser to ensure the concentration of the quat sanitizer is at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buffet coolers measured above 4.0C. Chef stated equipment replacement was to occur that day.Note: Food items are stored no longer than 2 hours at a time.Ensure that all food equipment used for food items are working properly to maintain adequate food temperatures.
    • 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?
      • Red back door was missing weatherstripping and light from the outside can be seen. Operator stated a work order has been placed for the door and overhead door.Ensure all exterior doors are constructed to prevent entrance of pest / vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The bottom of the stand up cooler had debris. 2. The dry storage room floor has debris build up in under the shelves.Clean the above mentioned areas and ensure all food equipment and storage areas are maintained in a clean and sanitary condition.
Own this business? Add a badge to your website