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Nordegg Resort Lodge - Restaurant

1 Stuart St NE 34-40-15 W5--- Nordegg AB T0M 2H0 · Food - General

Official record from Alberta →

Inspection summary

Nordegg Resort Lodge - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on April 29, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 3 times on March 12, 2024. 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 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on March 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on March 6, 2025. 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 once on December 29, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prep-line cutting surfaces were lifted and revealed dirty water and food debris.*** Please ensure that all surfaces of the prep-lines are cleaned and sanitized properly. ***
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff were observed preparing meatballs from raw. The cooking process was discussed. The staff could not tell me what temperature was needed on the probe thermometer to ensure the meatballs were properly cooked. Additionally, the cooking temperatures were not being recorded. *** Please ensure that staff are educated to understand food temperatures for ensuring food is properly cooked. In addition, please ensure that cooking temperatures of foods are recorded. ***
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards at the prep-lines and other cutting boards in the facility were deeply scarred and stained.*** Please ensure that cutting boards that are deeply scarred and stained are removed from use, resurfaced or replaced. ***
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection:1) The chlorine sanitizer bucket was tested at 25 ppm. 2) The iodine sanitizer for the ware washer in the bar area was not tested since earlier that week.Please ensure:1) The sanitizer bucket is regularly tested and maintained at 100 ppm chlorine.2) All sanitizers are tested at least daily.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection1) A box of chicken in one of the freezers was observed to be uncovered. 2) A cup used as a scoop was stored within the bulk sugar container. Please ensure:1) All food products are adequately covered and protected from contamination at all times.2) All scoops are stored outside of bulk dry goods containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: Floors in the kitchen have a build-up of grease and are becoming very slippery.As of March 3rd, 2025, this violation remains. The operator confirmed that the floors are mopped twice daily, although build-up is still present.Please ensure the floors are thoroughly cleaned with a degreaser, and all remaining areas of the kitchen are maintained in a sanitary condition.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of flat bread/pizza crusts was observed in the walk-in freezer that was open and not covered. When brought to the attention of the staff in the unit the box was properly covered and protected from contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Last bacteriological sample on record is dated May 22, 2024.*** Ensure that weekly bacteriological samples are being submitted. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the kitchen have a build-up of grease and are becoming very slippery.*** Please ensure the floors are thoroughly cleaned with a degreaser. ***
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, a juice bottle was observed to be stored in the ice well with ice that is used in drinks. This allows for contamination transferred to the bottled to be transferred to the ice and then to the customer's drink.*** Please ensure only ice is store in the ice well. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the small pepsi cooler used to store sauces was at 12.4°C. *** Please remove and discard all foods from this cooler. Do not use this cooler until it is capable of maintaining foods at 4°C or less. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the prep line cooler was at 13.0°C. *** Please remove and discard all foods from this cooler. Do not use this cooler until it is capable of maintaining foods at 4°C or less. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, mushroom soup was observed in a hot holding unit. The temperature of the soup was 55.8°C.The temperature was raised on unit and the temperature concern was corrected.
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