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Cheecham Lodge - Food

NE 17-82-06 W4 Chard AB · Food - General

Official record from Alberta →

Inspection summary

Cheecham Lodge - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 21, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on September 1, 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 2 times on September 1, 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 3 times across 2 separate inspections, most recently on September 15, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The build your own sandwich station and the fruit and veg stations located in the customer area were observed to have food debris build up in the internal bottom portion of the coolers. Please clean and sanitize the coolers.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The slicer located on the stainless-steel table by the dry storage was observed to have food debris build up on the blade area. Ensure the machine is washed and sanitized and maintained moving forward.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat cooler and the bakery cooler were observed to not have internal thermometers. Please replace the thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bulk peanut butter and jam were observed to be at room temperature. The label stated "refrigerate after use". The operator immediately put the peanut butter and jam in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher in the back portion of the kitchen was observed to have no chemical concentration when tested by dPHI. Ensure that the dishwasher is repaired. Use the high temperature dishwasher in the front room for reusable plateware and cutlery until repaired. Pots and pans may be washed in the three compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards located on the back storage shelf near the chemical dishwasher were observed to have flaking plastic pieces. The operator immediately removed and discarded the cutting boards. 2. Dirty tongs by the front kitchen line were observed to be stored with the clean tongs. The operator immediately removed the tongs and brought them to be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both the large standing mixer and the small mixer were observed to have food and flour debris build up. Please wash and sanitize the mixers.2. The stainless steel tables holding the hotel pans in the frontline kitchen area were observed to have food debris. Ensure that the tables are cleaned and sanitized before storing clean cooking pans.3. The build your own sandwich station and the fruit and veg stations located in the customer area were observed to have food debris build up in the internal bottom portion of the coolers. Please clean and sanitize the coolers.4. The Fry press located by the three-compartment sink in the prep area was observed to have food debris build up. Ensure that the fry press is cleaned and sanitized and maintained moving forward.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a rack of frozen food thawing at room temperature. The operator moved the rack to the walk-in cooler at the time of the inspection. There are three accepted ways to thaw meat - in the microwave - under cold running water - in the cooler/fridge
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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