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Lynx Lodge - Food

NW 26-91-10 W4 Fort McMurray AB T9H 4V9 · Food - General

Official record from Alberta →

Inspection summary

Lynx Lodge - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on October 5, 2026, found no infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on May 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 7, 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?

  • 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 once on January 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on August 25, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy long john donuts were noted in the pictures.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. The heating element and area underneath the shelving above the buffet table was observed to have accumulated build-up of debris. Clean and sanitize the above-mentioned area.
  5. Monitoring Inspection

    2 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?
      • A portion of the wall under the three-compartment sink was observed in disrepair with building material exposed. The disrepaired is located around plumbing portions of the sink.Repair the wall. Ensure the surface is smooth, durable, and impervious to moisture, and there are no plumbing issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Shelving in the walk-in cooler #2 was observed to have white coloured, fuzzy, mold-like substances. Clean and sanitize the shelving.2. The heating element and area underneath the shelving above the buffet table was observed to have accumulated build-up of debris. Clean and sanitize the above-mentioned area.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration in the bucket located in the serving area/dining area was measured below 200ppm. Sanitizer buckets were refilled during inspection.Ensure sanitizer concentration is maintained at 100ppm chlorine, 200ppm quats and 12.5-25ppm iodine all times.
    • 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 rear door leading from the dining area was noted to have gaps between the doors and at the bottom. The weather stripping was worn and in poor condition. Repairs are required.Ensure all doors are properly sealed and vermin-proof 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?
      • A utility sink tap was leaking. Repair required
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condensation built up was noted inside the walk-in freezer. Investigate the reason on condensation and fix it.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer solution buckets located in server serving area and kitchen area were noted with quats concentration less than 200ppm. The sanitizer buckets were refilled with sanitizer solution 200ppm quats during inspection onsite.Ensure concentration of sanitizer solutions are changed every two hours or often
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as deli meat and, pre-cooked chicken strips were stored at 10-11 degrees Celsius in the prep cooler. It was noted the insert's size were not adequate for prep cooler as their base was not touching the bottom of the cooler. temperature. Inserts were changed during inspection and quantity of the foods in the inserts were reduced.Ensure all foods are store at or below 4 degrees Celsius in the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks located in the self serve beverage was closed with signage "Out of Order". Hand sanitizer was available by the entrance. Operator was advised to make all available handwashing stations functional to facilitate hand washing before touching foods and removed the dishes from the vicinity of hand sink to prevent splashes during hand washing.Ensure hot/cold water, liquid soap and paper towels are provided at all hand sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken insert's lid was noted being stored in the dish washing area. The lid was removed by the operator during inspection and discarded.Ensure all utensils and dishes are in good condition to facilitate adequate cleaning and sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler lid handle was missing. Facility was waiting for work to be completed.Ensure all equipment is in good repair.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guards of the dining hall standing coolers were dusty. Clean above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.
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