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Civeo Wabasca Lodge - Food

SW 26-80-25 W4 MD of Opportunity AB T0G 0B7 · Food - General

Official record from Alberta →

Inspection summary

Civeo Wabasca Lodge - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 11, 2026. The most recent inspection, on June 22, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 once on June 15, 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 once on June 11, 2026. 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 June 11, 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 across 2 separate inspections, most recently on June 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on June 11, 2026. 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?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of dairy based single serve coffee creamers were left on the counter without temperature control in the self serve area. Operator indicated that the creamer had just been put out onto the counter. Creamer was probed and measured at a temperature of 7 degrees C. Operator was able to move the creamers into the fridge during the inspection. Ensure that high risk foods, such as dairy, are maintained at a temperature of 4 degrees C or lower to prevent bacterial growth.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ventilation fan in the staff washroom located in the dry storage area of the kitchen is non-functional. Ensure to replace or repair the ventilation fan in the washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dishwashing racks for the high temperature dishwasher were observed to be stored directly on the floor in the dish pit area. Operator was able to place the racks on a suitable holder off of the floor during the inspection.Ensure that dishwashing racks are stored in a sanitary manner to prevent contamination. 2. A yellow and green cutting board in the kitchen are heavily scored/worn/pitted, making it difficult to be thoroughly cleaned and sanitized. Operator discarded cutting boards during the inspection. Ensure that food equipment is maintained in good working condition for adequate cleaning and sanitization.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer bottle (Diversey D10 Concentrated Sanitizer) attached to the chemical feeder in the laundry/utility room in back of the kitchen had expired in 2023. Operator was able to replace with an unexpired bottle during the inspection. Ensure that all food grade sanitizers are unexpired for adequate sanitization of food contact surfaces and equipment.
    • 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?
      • An insect screen in one of the windows in the dining area was observed to be in disrepair. Operator removed the screen during the inspection. Ensure that windows used for natural ventilation are equipped with an insect screen that is in good working condition to deter/prevent the entry of pests.
    • 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 ventilation exhaust hoods in the kitchen have not been serviced since October 2022, as indicated by the affixed service stickers. Ensure that exhaust hoods are serviced on a routine schedule as required for maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial can opener on one of the stainless-steel food preparation tables has a buildup of debris on the portion that punctures the can.Ensure to thoroughly clean and sanitize the commercial can opener to prevent contamination of food/food products it comes into contact with.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is still being set up and in an insanitary state. Floors throughout the kitchen are covered in dirt/mud and debris. Ensure the facility is thoroughly cleaned and sanitized. Commercial food establishments are required to be maintained in a clean and sanitary condition at all times.
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