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Cenovus Tamarack Lodge

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

Official record from Alberta →

Inspection summary

Cenovus Tamarack Lodge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on January 22, 2025, recorded 5 infractions.

1 of 4 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 and Pests.

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 January 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 22, 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?

  • 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 3 separate inspections, most recently on January 22, 2025. 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 January 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT dispenser requires calibration/servicing. New solution dispensed during inspection measured 500ppm. Discussed issue with head chef and camp manager - ensure test strips are used to monitor sanitizer strength and dilute as needed with water.
    • 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?
      • Gap to the outside was noted at the base of the rolling receiving door. 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?
      • Leak noted at the 2-compartment sink in the coffee bar. Repair leak and remove and replace any damaged materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris noted on the meat slicer - ensure staff are properly trained on the complete break down and cleaning of this equipment and reclean.Trolleys/carts and bulk ingredient lids in the storage area were visibly dirty and require cleaning. Oven mitts visibly dirty and require cleaning and/or replacement.Line cooler unit requires internal cleaning prior to putting it back into use (out of order at time of inspection).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- main prep area walls- bulk ingredient storage area shelving- back area vent covers and ceiling- vent hoods- bakery wall and lower counter
  2. Initial Inspection

    3 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?
      • Missing light covers in the dish area and bulk ingredient storage areas - replace light covers.Walk-in freezer requires additional/brighter light.Shelving in the chemical room requires raising and organization. The butcherblock countertop requires refinishing and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding door display coolers were visibly dirty and require cleaning.Ice machine not functional at time of inspection - ensure the equipment is properly installed and cleaned/sanitized prior to use.The lower right compartment of the drawer cooler unit was not closing properly/completely and requires repair prior to it being used for perishable product storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- main prep area walls- bulk storage area corner- chemical room - requires additional organization.- final clean required after all equipment installation/construction work is completed.
  3. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Produce stored directly beside raw meat in the walk-in cooler. Produce moved during the inspection. Ensure raw meats are stored separately from ready to eat products to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher measured below 71C. Repair the dishwasher as required to ensure the dishwasher measures consistently above 71C at plate level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers in the dish area and bulk ingredient storage areas - replace light covers.Walk-in freezer requires additional/brighter light.Shelving in the chemical room requires raising and organization. The butcherblock countertop requires refinishing and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding door display coolers were visibly dirty and require cleaning.Ice machine not functional at time of inspection - ensure the equipment is properly installed and cleaned/sanitized prior to use.The lower right compartment of the drawer cooler unit was not closing properly/completely and requires repair prior to it being used for perishable product storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- main prep area walls- bulk storage area corner- chemical room - requires additional organization.- final clean required after all equipment installation/construction work is completed.
  4. Demand Inspection

    0 infractions

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