Jackfish District Lodge - Food
15-33-75-7 W4 Conklin AB · Food - General
Inspection summary
Jackfish District Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on August 10, 2026, recorded 2 infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 3 separate inspections, most recently on August 10, 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 3 times across 3 separate inspections, most recently on August 6, 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)?
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 2 times across 2 separate inspections, most recently on August 7, 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?
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 5 times across 5 separate inspections, most recently on August 10, 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?
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 August 6, 2026. 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.
10 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal thermometer was observed in the stand-up cooler in the bistro section of the kitchen. Please replace the thermometer.
- 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 floor in the back receiving area was observed to be in disrepair. Discussion was held with the manager regarding repair options, including the application of epoxy flooring, and plans for corrective action are underway. Please provide a timeline for the completion of repairs to ensure the floor is maintained in good condition and is readily cleanableAugust 10, 2026 - timeline is expected to be end of October 2026.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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 floor in the back receiving area was observed to be in disrepair. Discussion was held with the manager regarding repair options, including the application of epoxy flooring, and plans for corrective action are underway. Please provide a timeline for the completion of repairs to ensure the floor is maintained in good condition and is readily cleanableAugust 10, 2026 - timeline is expected to be end of October 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal thermometer was observed in the stand-up cooler in the bistro section of the kitchen. Please replace the thermometer.
- 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 weather stripping at the back receive door was observed to be in disrepair. Ensure the weather stripping is repaired to prevent pest entry.
- 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 floor in the back receiving area was observed to be in disrepair. Discussion was held with the manager regarding repair options, including the application of epoxy flooring, and plans for corrective action are underway. Please provide a timeline for the completion of repairs to ensure the floor is maintained in good condition and is readily cleanable
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food on rack n' rolls in the freezer was observed to be uncovered. The operator immediately covered the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Peanut butter stored in the dry storage area was observed not being refrigerated after opening, contrary to the manufacturer's storage instruction. The operator immediately put the peanut butter in the cooler. 2. Food items at the protein bar were observed at 10.5°C and stored in shallow hotel pans. The refrigeration unit was observed to be in a defrost cycle at the time of the inspection. The operator immediately replaced the shallow hotel pans with deeper pans to improve temperature control. Dust and debris were removed from the condenser unit during the inspection3. The dairy walk- in cooler was observed to not have an internal thermometer. The operator replaced the thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal thermometer was observed in the stand-up cooler in the bistro section of the kitchen. Please replace the thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The thermometer for the mechanical high-temperature dishwasher was observed to be non-functional at the time of inspection. The operator immediately repaired the thermometer to ensure accurate monitoring of dishwasher operating temperatures.
- 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 weather stripping at the back receive door was observed to be in disrepair. Ensure the weather stripping is repaired to prevent pest entry.
- 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 floor in the back receiving area was observed to be in disrepair. Discussion was held with the manager regarding repair options, including the application of epoxy flooring, and plans for corrective action are underway. Please provide a timeline for the completion of repairs to ensure the floor is maintained in good condition and is readily cleanable
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. High touch surfaces including the walk-in cooler handles and the line cooler handles were observed to have food debris build up. Ensure that the handles are cleaned and sanitized.2. Spice bottles and soap bottles were observed to have a build up of food debris. Ensure that hands are washed before using items and that the containers are cleaned and sanitized.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - There is a crack on the inside of the lid of the chest freezer beside the electrical panel- This freezer also requires defrosting and cleaning as there is debris in the bottom of it. - All chest freezers, including the ice cream freezer, require defrosting- The knife holder in the Bistro requires cleaning- The spray bottles require cleaning as there is a buildup of grime on the outside of themPlease ensure the above items are repaired and/or cleaned. It is recommended items be put on a cleaning and/or maintenance schedule to ensure they remain clean and in good repair
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items require cleaning:Baking Area - Wall behind the proofer - Outside of the bulk bins - Spice shelfDishwasher Area - Shelf under the triple sink - There is a puddle of water and debris under the triple sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had a temperature of 70C at the plate level. Ensure dishwasher is reaching 71C or higher at the plate level to achieve proper sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher had a temperature of 69C at the plate level. Ensure temperature is adequate at all times for proper sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions