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North Ridge Lodge - Kitchen

21 Mont Clare Place St. Albert AB T8N 5Z4 · Food - General

Official record from Alberta →

Inspection summary

North Ridge Lodge - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on July 30, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 29, 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 once on April 17, 2024. 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 12, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *flats of eggs were stored directly on top of ready to eat items (e.g. salad dressing, condiments). Ensure raw food items are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Flats of eggs were moved to the lowest shelf in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *prior to meal service not enough ice was noted inside the salad table, causing some food products to be above 4C.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal food items were found stored in the walk in cooler. Relocate staff personal items to a designated staff area to prevent cross contamination. Review with all staff. Corrected later in the day: manager sent photo confirming staff personal food items were relocated to a designated staff area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Containers of food products on the lunch buffet were elevated on a platform in the cooler. Top parts of the food items were above 4C. Discussed change in storage practice to ensure food products are kept at 4C or lower during food service. Corrected later in the day: manager sent photos confirming the platform was lowered and containers of food products are stored completely inside the cooler.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use utensils were improperly displayed in the kitchen. Discussed handles should be in one direction to prevent contamination of the food end. With clean hands, please invert. Corrected on site: manager inverted all the utensils.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth Quat sanitizer bucket near the dishwashing area was tested and concentration was inadequate (<200ppm). Immediately refresh bucket and ensure adequate sanitizer is available at all times. Review with staff members how to use test strips to confirm sanitizer concentration. Corrected on site: manager refresh sanitizer, concentration was adequate.

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