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North Sands Lodge - Food

3-9-97-7-W4 Fort McKay AB T0P 1C0 · Food - General

Official record from Alberta →

Inspection summary

North Sands Lodge - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 2, 2024. The most recent inspection, on September 5, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 across 3 separate inspections, most recently on September 5, 2025. 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 9 times across 3 separate inspections, most recently on September 5, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 September 5, 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.

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sureshot creamer dispenser cooler next to the ice machine in the bag up room measured 9C. Product was discarded and equipment tagged out of service during the inspection.
    • 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 mop sink area at the back door was showing signs of water infiltration and disrepair especially along the back wall. Repair/refinish this area to be smooth, non-porous and easily cleanable and remove/replace any damaged materials. - July 10, 2025 - Some replacement of materials in this area was noted, however a mould-like substance was also noted on the front wall of the mop sink area - ensure the space where materials change in this area is sealed effectively. Also standing water was noted along the exterior door wall as well as in the pest control device along the wall opposite of the mop sink and signs of potential moisture infiltration behind the large metal shelving unit also on this wall was observed. Discussed issue with the camp manager, operations manager, and Imperial Oil representative. Investigate the potential moisture behind the shelving unit and remove and replace any damaged materials. Investigate the plumbing in this area as well to ensure that the system is functioning properly and not the cause of the standing water - make any required repairs. - September 5, 2025- pest control devices next to and across from the mop sink were both filled with water at the time of the inspection. The large cubby shelf had been lifted from the ground, and no signs of water infiltration were noted underneath at the time of the inspection. The caulking at the base surrounding the mop sink was in disrepair and requires refinishing.
    • 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 auxiliary dishwashing area and dishwash area had several points of moisture infiltration noted during the inspection including: - baseboards under the dishwasher no longer properly affixed to the wall with black mold-like substance behind that requires cleaning/removal and repair. - cabinetry across from the dishwasher with swollen, cracked and exposed edges - repair/refinishing required to be smooth, non-porous, and easily cleanable.For each indicated area investigation into the cause of the moisture infiltration should be completed and any damaged plumbing repaired prior to removing and replacing any moisture damaged materials. Materials in the auxiliary and dishwashing areas need to be smooth, non-porous, and easily cleanable.Discussed and pointed out issues with camp manager and Imperial Oil representative during the inspection.- A section of flooring entering the dishwashing area was damaged exposing the untreated subfloor beneath. Repair/refinish flooring to be durable, non-porous, and easily cleanable.Cabinetry throughout the dining room requires evaluation for damage from moisture and good working order (opening/closing properly). Several cabinet doors noted with swelling damaged edges requiring refinishing to be easily cleanable. Discussed issue with camp manager during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sureshot creamer dispenser cooler next to ice machine in the bag up room measured greater than 4C - have the unit serviced and do not put it back into service until it can maintain product at the required refrigeration temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - area under dishwasher counters
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sureshot cream/milk dispenser coolers in the bag up room measured greater than 4C (7C and 9C) and were visibly iced over. The product was transferred to other coolers during the inspection and all 3 (including the dining room) of these coolers were started to defrost during the inspection. Monitor these units and repair/replace as needed to maintain product at 4C or lower.
    • 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 mop sink area at the back door was showing signs of water infiltration and disrepair especially along the back wall. Repair/refinish this area to be smooth, non-porous and easily cleanable and remove/replace any damaged materials. - July 10, 2025 - Some replacement of materials in this area was noted, however a mould-like substance was also noted on the front wall of the mop sink area - ensure the space where materials change in this area is sealed effectively. Also standing water was noted along the exterior door wall as well as in the pest control device along the wall opposite of the mop sink and signs of potential moisture infiltration behind the large metal shelving unit also on this wall was observed. Discussed issue with the camp manager, operations manager, and Imperial Oil representative. Investigate the potential moisture behind the shelving unit and remove and replace any damaged materials. Investigate the plumbing in this area as well to ensure that the system is functioning properly and not the cause of the standing water - make any required repairs.
    • 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 auxiliary dishwashing area and dishwash area had several points of moisture infiltration noted during the inspection including: - baseboards under the dishwasher no longer properly affixed to the wall with black mold-like substance behind that requires cleaning/removal and repair. - ceiling above dishwasher was visibly dirty and requires cleaning - mold-like substance - cabinetry accross from the dishwasher with swollen, cracked and exposed edges - repair/refinishing required to be smooth, non-porous, and easily cleanable. - corner wall strapping in the auxiliary dish counter bulging from wall - repair required - section of wall swelling at the corner causing a gap in the auxiliary dish counter - repair required.For each indicated area investigation into the cause of the moisture infiltration should be completed and any damaged plumbing repaired prior to removing and replacing any moisture damaged materials. Materials in the auxiliary and dishwashing areas need to be smooth, non-porous, and easily cleanable.Discussed and pointed out issues with camp manager and Imperial Oil representative during the inspection.- A section of flooring entering the dishwashing area was damaged exposing the untreated subfloor beneath. Repair/refinish flooring to be durable, non-porous, and easily cleanable.Cabinetry throughout the dining room requires evaluation for damage from moisture and good working order (opening/closing properly). Several cabinet doors noted with swelling damaged edges requiring refinishing to be easily cleanable. Discussed issue with camp manager during inspection. - Bulk dry storage area wall damaged by cans storage section repair/refinish required to be smooth and easily cleanable. Discussed considering installing a more durable material for this area with the camp manager.- Light cover above the blast chiller was missing. Replace light cover.- Kitchen washroom doors require self-closing mechanism installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The high wall mechanical vent cover above the prep line (where the previous HVAC problem was located) was visibly dirty and requires cleaning. Ensure this is monitored and cleaned as required on an ongoing basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - drawer handles in the sandwich prep area - bottom storage racks in walk-in cooler 3 - walk-in cooler 2 ceiling - area under dishwasher counters
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler 3 was missing an internal thermometer - a new thermometer was installed during the inspection.The bag up room salad and veggie buffet coolers had product measuring greater than 4C (14-19C). Products were discarded and discussed product storage time and conditions with the head chef and camp manager.
    • 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 mop sink area at the back door was showing signs of water infiltration and disrepair especially along the back wall. Repair/refinish this area to be smooth, non-porous and easily cleanable and remove/replace any damaged materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The high wall mechanical vent cover above the prep line (where the previous HVAC problem was located) was visibly dirty and requires cleaning. Ensure this is monitored and cleaned as required on an ongoing basis.
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