Frontier Lodge - Kitchen
402062 Range Road 155 N 18-40-15 W5--- Clearwater County AB T0M 2H0 · Food - General
Inspection summary
Frontier Lodge - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on February 10, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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.
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 3 times across 2 separate inspections, most recently on February 10, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on October 10, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 July 9, 2024. 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?
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 4 times across 2 separate inspections, most recently on October 10, 2025. 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?
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 July 9, 2024. 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.
3 inspections
- 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. ***
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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. ***
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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. ***
- 02. Is all food in this facility from an approved source and/or properly labelled?