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Long Lake Operations Lodge

SW 30-85-6 W4 Regional Municipality of Wood Buffalo AB · Food - General

Official record from Alberta →

Inspection summary

Long Lake Operations Lodge has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on March 26, 2026, found no infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on March 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on February 13, 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?

  • 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 2 times across 2 separate inspections, most recently on June 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 6 separate inspections, most recently on February 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 7 separate inspections, most recently on February 13, 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • The mechanical dishwasher was observed to be turned off. Mangers indicated that parts for the dishwasher have been ordered, and all dishware was cleaned and sanitized using the manual dishwashing method in the three compartment sink. Managers were instructed to use single use disposables for client dishware items until the mechanical dishwasher can be used and meet sanitizing requirements.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be turned off. Mangers indicated that parts for the dishwasher have been ordered, and all dishware was cleaned and sanitized using the manual dishwashing method in the three compartment sink. Managers were instructed to use single use disposables for client dishware items until the mechanical dishwasher can be used and meet sanitizing requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hot line floor and walls underneath the preparation counters were observed with a build-up of grime and debris. Clean and sanitize the above-mentioned area.
  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be turned off. Mangers indicated that parts for the dishwasher have been ordered, and all dishware was cleaned and sanitized using the manual dishwashing method in the three compartment sink. Managers were instructed to use single use disposables for client dishware items until the mechanical dishwasher can be used and meet sanitizing requirements.
    • 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?
      • Gaps were observed in the corners of the back overhead door and flooring where the weatherstripping of the door looked to be worn out. Ensure that there the door is vermin proofed to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of the top shelf of the buffet table was observed to have a build-up of debris. Clean and sanitize the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hot line floor and walls underneath the preparation counters were observed with a build-up of grime and debris. Clean and sanitize the above-mentioned area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a quats sanitizer solution in the sandwich prep area was measured less than minimum required concentration for sanitizing.The quats sanitizer solution was remade and measured at 200ppm. Ensure the sanitizer solutions are maintained with the minimum sanitizing concentration for effective sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A plastic tray storing clean food utensils was observed with debris in the dishpit. Clean and sanitize the tray and utensils.2. The can opener and holder was observed with a build-up of debris. Clean and sanitize the food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the mechanical dishwasher was observed with a build-up of debris.Clean and sanitize the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls in walk-in cooler #3 (LLAK7100A001A) was observed with debris and substances. Clean and sanitize above-mentioned areas.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 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 drain hole for the buffet tables were observed with a debris filled plastic cling wrap to temporarily cover the hole. The chef stated the hole leads directly to the outside. Ensure that the hole is covered to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The fan guards inside the coolers of lunchroom were observed with a build-up of dust. 2. The can opener and holder were observed with accumulated food debris. Clean and sanitize the above-mentioned equipment.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals were observed in disrepair for walk-in coolers #3 and #4.Replace the door seals and ensure they are maintained clean and in good condition.
  11. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ice was observed on the middle of the floor of walk-in freezers #2 and #3.Remove the ice on the floor and ensure the floor is maintained in good condition. Investigate and resolve the underlying issue of ice formation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals were observed in disrepair for walk-in coolers #3 and #4.Replace the door seals and ensure they are maintained clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inner side of a door handle of a hot holding unit had stuck on food debris. Clean and sanitize all high touch surfaces including door handles. It is recommended to increase the cleaning frequency.
  12. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of danish pastries topped with roasted corn were sitting in room temperature. Facility chef move the trays into a walk-in cooler. Ensure that all food items are stored appropriately to reduce the potential risk of bacterial growth.
    • 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 on the right side of overhead door in the loading dock were in disrepair and exterior light can be seen. Repair or replace the weather stripping and ensure all exterior openings are sealed to prevent pest and vermin 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?
      • Ice was observed on the middle of the floor of walk-in freezers #2 and #3.Remove the ice on the floor and ensure the floor is maintained in good condition. Investigate and resolve the underlying issue of ice formation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals were observed in disrepair for walk-in coolers #3 and #4.Replace the door seals and ensure they are maintained clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inner side of a door handle of a hot holding unit had stuck on food debris. Clean and sanitize all high touch surfaces including door handles. It is recommended to increase the cleaning frequency.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold-like substance was observed on the wall and caulking on the left side of the dishwasher and above the 3-compartment sink.Clean, sanitize, and replace the caulking on the above-mentioned areas.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers stored in a small black fridge were measured at a temperature above 4C. The temperature of the fridge was lowered. Ensure all high-risk food items such as creamers are stored at a temperature of 4C or below.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The back splash of the sink in the main dining room, had evidence of water infiltration. Repair or refurnish the back splash to a smooth, durable, and impervious to moisture surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal was in disrepair in walk-in cooler #3 (LLAK-7100-A-001-A).Repair or replace the door seal.
  15. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer #2 had a significant build up of ice on the ceiling. These chunks of ice can contaminate uncovered food and potentially cause harm to staff. Ensure that ice build up is minimized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan covers in walk-in coolers #1 and #3 had a build up of dirt and grime. Ensure that these covers are cleaned on a regular basis.RECOMMEND: Add the fan covers to a routine cleaning list.
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