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Mount Logan Lodge - Food

SE 25 96 11 W 4 Fort McKay AB T0P 1C0 · Food - General

6 inspections

  1. Monitoring Inspection

    4 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?
      • Gap to outside noted at roller door 3 due to loading dock positioning - staff onsite could not reposition dock to close gap during inspection therefore potential repairs to the loading dock lift may be required to fix this gap. All exterior doors must completely seal 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?
      • The walls in the bulk dry goods storage area were pitted and damaged and require refinishing to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Milk dispenser coolers:- 641RF-4128 had a hole at the interior left corner that needs to be repaired/covered to be cleanable.- 641RF-4125 had a loose door seal that requires repair.- triple milk dispenser cooler door seal also requires repairBeverage cooler 2 requires a gasket repair.Wood containers were used for displaying single use disposable cutlery - ensure that all containers used to display cutlery are smooth, non-porous, easily cleanable and can be manually sanitized using the 2 or 3 sink method and/or run through the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- Grill station: ceiling tiles and vents, burn mark noted on back wall, lower cabinets, vent hood, cooler door handles- Dishwasher area: wall tiles/grout, 3 sink caulking, pointed out specific areas to camp manager.- Mop sink area - potential mould/mildew growth noted around the basin and walls and throughout the room.
  2. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Several products were not recorded on the cooling logs for the kitchen and the cooling log was not completed correctly (some entries added by chef during the inspection - not all information for these entries was included). Logs must be completed at the time of measurement. Discussed the importance of food safety documentation with food handler, chef, camp manager and Suncor representatives. Cooling logs were not up to date to document products being cooled at the time of the inspection.Requested copies of the cooling logs be sent to EPH for review daily for 2 weeks following this inspection. Request acknowledged and approved by camp manger and Suncor representative.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items in the cold salad buffet measured greater than 4C (soup, 2 trays of chicken). Discussed issues with head chef, camp manager, and Suncor representatives. Chef indicated that the blast chiller was out of service which was impacting the ability to cool food products down after cooking. Discussed the multiple actions that can be taken to cool food properly/quickly that do not require mechanical intervention. Products were discarded during the inspection.Hot food products were noted in coolers resulting in raising the internal temperature of the cooler and the other products inside. Cool contents of cooler were transitioned to another cooler during the inspection. Discussed cooling methods with staff, chef and camp manager.
    • 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?
      • Gap to outside noted at roller door 3 due to loading dock positioning - staff onsite could not reposition dock to close gap during inspection therefore potential repairs to the loading dock lift may be required to fix this gap. All exterior doors must completely seal 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?
      • The walls in the bulk dry goods storage area were pitted and damaged and require refinishing to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had visible food debris on it and the plastic cover used on it was also dirty and should be replaced. Review the proper complete break down and cleaning of this equipment with staff. - May 30, 2025 - food debris noted on slicer. Ensure all staff using this equipment are educated on proper disassembly and cleaning of this equipment.The lid and opening of the ice machine basin in the bakery were visibly dirty and require cleaning. - May 30, 2025 - this ice machine was out of service at the time of this inspection - unable to assess completion of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Milk dispenser coolers:- 641RF-4128 had a hole at the interior left corner that needs to be repaired/covered to be cleanable.- 641RF-4125 had a loose door seal that requires repair.- triple milk dispenser cooler door seal also requires repairBeverage cooler 2 requires a gasket repair.Wood containers were used for displaying single use disposable cutlery - ensure that all containers used to display cutlery are smooth, non-porous, easily cleanable and can be manually sanitized using the 2 or 3 sink method and/or run through the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- Grill station: ceiling tiles and vents, burn mark noted on back wall, lower cabinets, vent hood, cooler door handles- Dishwasher area: wall tiles/grout, 3 sink caulking, pointed out specific areas to camp manager.- Mop sink area - potential mould/mildew growth noted around the basin and walls and through out the room
  3. Monitoring Inspection

    3 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?
      • Gap to outside noted at roller door 3 due to loading dock positioning - staff onsite could not reposition dock to close gap during inspection therefore potential repairs to the loading dock lift may be required to fix this gap. All exterior doors must completely seal 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?
      • The walls in the bulk dry goods storage area were pitted and damaged and require refinishing to be easily cleanable.Caulking at the dish area 4 compartment sink was very dirty and requires significant cleaning and/or replacement.Hand sink faucet at the sandwich prep area had a leak that requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had visible food debris on it and the plastic cover used on it was also dirty and should be replaced. Review the proper complete break down and cleaning of this equipment with staff.The lid and opening of the ice machine basin in the bakery were visibly dirty and require cleaning.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several hot held dishes in the electric hot boxes throughout the facility measured below 60C. Dishes were transferred to the ovens for reheating and hot holding and/or discarded depending on measured temperature.Discussed issue with the head chef and the camp manager and the ovens will be used for hot holding until the warming units can maintain all products above 60C. Work order placed for maintenance/calibration of electric hot boxes. Ensure hot holding temperatures are monitored regularly for all products stored inside these units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - The upper wall area on the right side of the dish washer was observed dirty. - The dish area cart cleaning/spray off area
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required to be installed between the new hand wash sink in the main prep area and the food prep stations immediately next to it to protect from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The caulking on the 3 compartment sink in the dish pit was in disrepair.Clean the area and replace the caulking to ensure the area is impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple sections of curved baseboard and wall joint covers were in disrepair in the dishwashing area. Repair baseboards and walls to be smooth, durable, non-porous, and easily cleanable. Note: Management stated a repair had been attempted but encountered challenges and is continuing to look for different surface materials. Documents regarding plans for the next repair must be provided to the district inspector by January 25, 2024.February 26, 2024: Maintenance supervisor indicated that stainless steel will be installed on the walls and floor of the wash bay area - waiting for materials to arrive.
    • 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 wooden shelf under the cooking oil in the asian wok food prep area was observed discoloured . Replace or refurnish the wooden shelving to a surface that is durable, smooth, non-porous, and easy to clean, to prevent the growth of bacteria.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/areas were visibly dirty and require cleaning:- Bakery cooler and walk-in cooler #3 ceilings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - Evidence of water pooling on the floor under the standing ovens were observed. - The upper wall area on the right side of the dish washer was observed dirty.
  6. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cleaning cloth was stored in the bakery sink.Operator moved the cloth in a bucket of sanitizer solution. Ensure that cleaning cloths are stored submerged in sanitizer solution to prevent growth of bacteria.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed throughout the facility. Boxes of gloves were found throughout the kitchen and kitchen staff were observed not performing hand washing prior to putting a new set of gloves. It was discussed that hand hygiene is required prior to using gloves. Operators removed excess boxes of gloves and stored only near hand washing sinks. Ensure that staff are performing proper hand hygiene prior to using gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was stored in a salt container with the handle touching the food item. Facility manager removed the scoop from the container.Ensure that all bulk foods are protected from contamination by storing scoops outside of food item containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The walk in cooler #2 in the bakery, lacked an internal thermometer. 2. The thermometer in cooler 641RF-4225, in the dining hall, was not functioning. Facility manager and operators placed functioning thermometers in both coolers. Ensure that all cooling units have functioning internal thermometer to adequately maintain proper temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the hand sink in the dishpit was located across the room near the 3 compartment sink. Ensure that all hand washing sinks are stocked appropriately with soap and paper towel within an appropriate distance.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The caulking on the 3 compartment sink in the dish pit was in disrepair.Clean the area and replace the caulking to ensure the area is impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple sections of curved baseboard and wall joint covers were in disrepair in the dishwashing area. Repair baseboards and walls to be smooth, durable, non-porous, and easily cleanable. Note: Management stated a repair had been attempted but encountered challenges and is continuing to look for different surface materials. Documents regarding plans for the next repair must be provided to the district inspector by January 25, 2024.
    • 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 wooden shelf under the cooking oil in the asian wok food prep area was observed discoloured . Replace or refurnish the wooden shelving to a surface that is durable, smooth, non-porous, and easy to clean, to prevent the growth of bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an open slit in the floor near the dish washer with evidence of water infiltration. Clean and replace/repair any damaged area, make sure any flooring material damaged by moisture are removed. Ensure that the flooring surface is impervious to moisture and maintained in good condition.
    • 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 range hoods in the dishpit were overdue for maintenance, October 2023. Facility manager stated it will be serviced by the end of the month with all other range hoods in the facility. Ensure that all exhaust systems and range hoods are adequately maintained and serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dishwasher entry curtains had significant buildup of food debris. 2. The can opener had build up of debris.3. The cleaned meat slicer had food debris particles. Clean the above-mentioned areas and ensure the food equipment are maintained in a clean and sanitary condition to prevent contamination. 4. Bakery cooler #3 had a gummy substance on the ceiling.Removed and clean the ceiling area to prevent contamination onto the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The vents in the dish pit were observed discoloured. 2. The ceiling tiles above the sink in the meat prep area were dirty.3. Evidence of water pooling on the floor under the standing ovens were observed.4. The upper wall area on the right side of the dish washer was observed dirty. Clean the above-mentioned areas and maintain in a clean and sanitary condition.