Christina Lake Lodge
302 Christina Lake Drive Conklin AB T0P 1H0 · Food - General
Inspection summary
Christina Lake Lodge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on September 9, 2026, found no infractions.
4 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 once on September 1, 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 once on September 1, 2026. 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 once on September 1, 2026. 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?
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 2 times on September 1, 2026. 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 September 1, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The cutting board on the kitchen line was observed to have food build up and black substance build up in the crevices. Ensure that the cutting board is clean and sanitized thoroughly and maintained moving forward. 2.The line cooler was observed to have a buildup of food debris on the handles and the inside of the cooler. Please clean and sanitize the cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The drawers by the microwaves were observed to have food debris. Please clean and sanitize the drawer and remove utensils that are not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal thermometer was observed in the walk-in cooler. The operator immediately replaced the thermometer.
- 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?
- The screen in the kitchen by the prep table near the walk-in cooler was observed to be in disrepair. Please repair or replace the screen to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The can opener attached to the back prep table by the walk-in cooler was observed to have food debris. Please clean and sanitize the can opener. If the can opener is not in use, please remove the can opener to prevent microbial growth. 2. The first microwave in the back prep area was observed to have a buildup of food debris. Ensure the microwave is cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A kitchen knife was observed to be sitting on the kitchen window ledge with food debris build up. The operator immediately removed the knife to be washed and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple walls in the kitchen area were observed to have food debris. Ensure that the walls are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions