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Northern Lights Executive Lodge - Camp 2 Enbridge- Food

170 Poplar Drive Conklin AB T0P 1H1 · Food - General

Official record from Alberta →

Inspection summary

Northern Lights Executive Lodge - Camp 2 Enbridge- Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on September 22, 2026, recorded 8 infractions.

6 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 on September 22, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 on September 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the second stand-up cooler raw meats were observed to be stored over ready to eat foods. The operator immediately removed the raw meat and rearranged the cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle with the bleach sanitizing solution was observed to not be labelled. The operator immediately labelled the bottle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen sinks were observed to be two-compartment sinks that could not accommodate the largest pieces of cooking equipment. Discussions with the DPHI will be conducted regarding the installation of larger three-compartment sinks to support proper cleaning and sanitizing procedures moving forward.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to have expired test strips. Please replace the test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility was observed using the two-compartment sink for handwashing. A dedicated handwashing sink is required and must be designated for handwashing only. Discussions with the DPHI will be conducted regarding the necessary sink modifications to achieve compliance moving forward.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility was observed to have a cistern and use hauled treated water from the Conklin water treatment plant. The facility has no history of sampling. Ensure a sample is submitted to ensure potability of the water supplies
    • 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 ventilation hood was observed to be residential grade, and no fire suppression system was present. The facility was conducting grease-producing cooking activities, and the operator indicated that a countertop deep fryer is occasionally used. Please contact Safety Codes and provide written confirmation that the existing ventilation system and the absence of a fire suppression system are adequate and approved for the level and type of food handling activities occurring at the facility. The information provided will assist in determining any required modifications and the types of food preparation that may be permitted moving forward.
    • 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 window ledge by the kitchen sink was observed to be covered with a tinfoil substance. Please replace the tinfoil with a material that is smooth, durable, non-absorbent and easily cleanable.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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