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Grey Wolf Lodge - Food

Section26 Township91 Range10 Fort McKay AB · Food - General

Official record from Alberta →

Inspection summary

Grey Wolf Lodge - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 14, 2025. The most recent inspection, on August 14, 2025, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 7 times across 6 separate inspections, most recently on August 14, 2025. 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 3 times across 3 separate inspections, most recently on February 24, 2025. 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?

  • 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 January 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on August 14, 2025. 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 across 2 separate inspections, most recently on August 14, 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?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cart containing whole fruits in one walk-in cooler and trays of desserts stored on shelves in another walk-in cooler were observed directly beneath the cooler fans without adequate coverings. The potential risk of food contamination due to exposure to airborne particles, condensation, and temperature fluctuations from the fan was discussed with the camp manager. The camp manager acknowledged the concern and indicated that she would instruct staff to rearrange the storage to mitigate the risk.Ensure that ready-to-eat items like fruits and desserts—should not be stored directly under cooler fans and must be properly covered using food-safe lids, wraps, or containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles at the hot holding station were recorded at 54.4C holding temperature. The head chef promptly instructed staff to discard the item.To ensure food safety, high-risk foods must be maintained at temperatures below 4°C (40°F) or above 60°C (140°F) at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An internal thermometer was not available in Dairy Dispenser #3, and the internal thermometers in MMS Reach-In Cooler 3 and the Bag-Up Reach-In Cooler were non-operational. Camp manager indicated that additional thermometers would be ordered immediately.Ensure that all cooler units are equipped with functioning internal thermometers to support proper temperature monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wall behind the shelves of the equipment/dish storage area and the same wall on the other side in bakery area had visible damage making it rough.Repaint or repair the surface of the identified wall as needed. Additionally, consider installing a more durable material behind the shelving to help prevent future wall damage and improve long-term maintenance.2.- The caulking along the counters in the Food prep area was visibly dirty and requires cleaning/replacement.3. The faucet at the preparation sinks in both the bakery and food prep areas were observed to be in disrepair and leaking. Repair/replace the indicated faucets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A peeler knife in salad prep area was observed in a rusty condition, and two frying baskets in food prep area were found to be in disrepair. Additionally, the metal bristles of the grill brushes were worn and damaged. The head chef removed the indicated utensils from the kitchen.Ensure all food tools and equipment used are in good repair to prevent physical contamination of food products.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of various items on each salad bar display measured greater than 4C. Discussed replacing items after 2 hours using labeled swap outs with camp manager. Also discussed filling dressing containers so that the dressing is in the refrigerated portion of the salad buffet and/or getting smaller containers.- Food containers that measured greater than 4C during the inspection were discarded at the 2-hour service mark.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of various items on each salad bar display measured greater than 4C. Discussed replacing items after 2 hours using labeled swap outs with camp manager. Also discussed filling dressing containers so that the dressing is in the refrigerated portion of the salad buffet and/or getting smaller containers.- Food containers that measured greater than 4C during the inspection were discarded at the 2-hour service mark.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of various items on each salad bar display measured greater than 4C. Discussed replacing items after 2 hours using labeled swap outs with camp manager. Also discussed filling dressing containers so that the dressing is in the refrigerated portion of the salad buffet and/or getting smaller containers.- Food containers that measured greater than 4C during the inspection were discarded at the 2-hour service mark.
    • 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 back door in the lockers area had visible gaps to the outside. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of various items on each salad bar display measured greater than 4C. Discussed replacing items after 2 hours using labeled swap outs with camp manager. Also discussed filling dressing containers so that the dressing is in the refrigerated portion of the salad buffet and/or getting smaller containers.- Food containers that measured greater than 4C during the inspection were discarded at the 2-hour service mark.
    • 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 back door in the lockers area had visible gaps to the outside. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dairy dispenser cooler #1 door seal was in disrepair.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The milk jugs stored on ice around the buffet area were not submerged in ice to effectively maintain refrigeration temperature. Discussed issue with camp manager and she indicated that this was due to a temporary supply shortage of the bags that fit inside the dispenser coolers. Discussed alternate display methods to maintain the required temperature - camp manager indicated that keeping the jugs in the nearest cooler was the best option.Temperature of various items on each salad bar display measured greater than 4C. Discussed replacing items after 2 hours using labeled swap outs with camp manager. Also discussed filling dressing containers so that the dressing is in the refrigerated portion of the salad buffet and/or getting smaller containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured less than 71C at plate level after multiple run through cycles. The dishwasher can be used to wash dishes but all dishes must be manually sanitized with sanitizer solution until the dishwasher is functioning properly. In the meantime all customer dishes/utensils must be single use disposable - discussed with camp manager and she indicated that a large supply of single use dishes was available and would be used.
    • 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 back door in the lockers area had visible gaps to the outside. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Acoustic ceiling tiles were installed in the food preparation area and must be replaced with cleanable/non-porous materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dairy dispenser cooler #1 door seal was in disrepair.
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