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Frontier Lodge - Kitchen

402062 Range Road 155 N 18-40-15 W5--- Clearwater County AB T0M 2H0 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • NOT OBSERVED: There is no thermometer for testing the dishwasher sanitizing cycle.*** Please obtain a water-proof maximum registering thermometer for testing the dishwasher sanitizing cycle. ***
  2. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • CONTINUES: As of 10Oct2025 items are now provided with names of the products but the manufacture/production date is still not provided.*** Ensure that all packages are identified with both a product description/name and a production date. ***
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine-based sanitizer was available but tested at concentration >200ppm. Quats sanitizer was available but tested at >400ppm.*** Please ensure sanitizers are at the correct concentration. Chlorine sanitizer should be at 100-200ppm and quats sanitizer should be at 200ppm. Please obtain test strips for testing sanitizer concentration to ensure concentrations are correct. ***
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no thermometer for testing the dishwasher sanitizing cycle.*** Please obtain a water-proof maximum registering thermometer for testing the dishwasher sanitizing cycle. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUES: It was observed that one of the lights in the kitchen does not have a cover. *** Please ensure to obtain a suitable light cover or sleeve to prevent any potential risks of contamination over the food prep area in the event of light breaking. ***
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • CONTINUES: Labels on packaged freeze-dried foods produced by the facility have incomplete labels. It was observed that the packages with visibly identifiable products were dated but no description was provided and those packages that were not visibly identifiable were provided with a description but no date.*** Ensure that all packages are identified with both a product description/name and a date. ***
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed left in the dry goods containers. This practice allows for a potentially contaminated handle to come into contact with and contaminate the bulk material.*** Please ensure that scoops are not left in the dry goods containers. ***
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last water sample on record is from Mar 2024. Monthly submission of bacteriological samples is a requirement on your permit.*** Please ensure that monthly samples are being submitted as per you permit condition. ***
    • 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?
      • At the time of the inspection there was no evidence of pest activity and entry points were not observed. However, monthly pest checks are not being conducted.*** Please use the attached pest checklist to complete monthly review of the facility. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • CONTINUES: It was observed that one of the lights in the kitchen does not have a cover. *** Please ensure to obtain a suitable light cover or sleeve to prevent any potential risks of contamination over the food prep area in the event of light breaking. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and tidy manner. A sanitation plan was available.The walk-in cooler fans were observed to have a buildup of dust.*** Please ensure that the walk-in cooler fans are cleaned. ***
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • X- All foods in the fridge and freezer holdings had manufacturing labels from approved suppliers including all meat, egg, and dairy products - Sysco, Costco. However, foods that were kitchen made/prepared does not have appropriate labels such as preparation and discard dates on them.- Please always ensure to keep appropriate labels on food i.e. kitchen prepared, leftovers stored away in the fridge. X - Onsite-made freeze dried finished food products need to be labeled appropriately with dates and kept in storage, frozen at all times to keep it shelf life. - The cold does not affect the product adversely, but the heat will and if the heat is higher than 24 degrees C you start to lose out on the stability guarantee of its shelf life. -Please always follow the manufacturer's information provided for the freeze-drying machine when making the food product.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X-It was observed that one of the lights in the kitchen does not have a cover. - Please ensure to obtain a suitable light cover or sleeve to prevent any potential risks of contamination over the food prep area in the event of light breaking.