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DelAir Lodge

202 1 Avenue Manning AB T0H 2M0 · Food - General

Official record from Alberta →

Inspection summary

DelAir Lodge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on December 5, 2025, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 separate inspections, most recently on December 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on October 10, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 5, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 October 10, 2024. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was posted in the kitchen. Permit must be posted where it can be viewed by anyone entering the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning and sanitizing tasks have not been recorded consistently. Ensure staff are aware that all tasks completed must be recorded.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish is stored above pre-cooked products. Even when in a container raw foods must not be stored above produce or ready to eat foods. Post a sign with the order of storage in a cooler/freezer. Product moved during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in bulk product. Scoops must be stored in a manner that prevents the handles from contacting the product. Scoops moved to clip on lid of bulk containers during inspection.Employee's personal items, including hair clip and hand cream, stored in prep area. Personal items must be stored away from food service and prep areas. Employee moved items during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher wash temperature gauge is not working. A new gauge must be installed. The dishwasher is pushing out water onto the floor in front of it. This is creating a slip hazard that must be remedied.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large mixer was left unclean. A ring of dried batter was noted inside the bowl and batter was noted on the mechanism at the top of the mixer. Ensure staff are following instructions on cleaning and sanitizing equipment. The filter on the ice machine does not indicate the date installed or date to change the filter. Find out the dates and note this on the filter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom does not have a toilet paper dispenser. Ensure a dispenser is installed.
  4. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dispensers for paper towels and liquid soap have been installed but they were not stocked at the time of inspection. Ensure all dispensers are stocked prior to using the kitchen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The nozzles for the fire suppression system above the gas stove are partially blocked by a shelf on the stove. The nozzles must be re-positioned by a certified fire suppression system technician. A referral to the local fire safety codes inspector has been made for follow up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several areas where caulking is still required, such as around the mop sink and above the dry storage room door. It was indicated that the work was scheduled for later the same day as this inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Copies of manuals or detailed manufacturers cleaning instructions are not available to food handlers. Ensure a copy of the manufacturers recommended cleaning instructions for all equipment is readily available to all staff. A new cleaning and sanitation procedures and record will be needed for the new space.
  5. Initial Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After 5 cycles the dishwasher is not meeting the minimum wash and rinse temperatures for a high temperature sanitizing dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dispensers for paper towels and liquid soap have not been installed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The nozzles for the fire suppression system above the gas stove are blocked by a shelf on the stove. The nozzles must be re-positioned by a certified fire suppression system technician.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several areas where caulking is still required, such as around the mop sink and above the dry storage room door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Copies of manuals or detailed manufacturers cleaning instructions are not available to food handlers. Ensure a copy of the manufacturers recommended cleaning instructions for all equipment is readily available to all staff. A new cleaning and sanitation procedures and record will be needed for the new space.

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