Northern Lights Truck Stop - Food
SW 24-63-4 W4 MD of Bonnyville AB T0A 0B0 · Food - General
Inspection summary
Northern Lights Truck Stop - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 14, 2025. The most recent inspection, on November 13, 2025, found no infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.
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.
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 4 times across 4 separate inspections, most recently on October 31, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 4 times across 2 separate inspections, most recently on September 23, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on September 23, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 5 times across 3 separate inspections, most recently on October 31, 2025. 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 across 2 separate inspections, most recently on September 23, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several ready-to-eat meat products were stored in the refrigerator without any labels (no product name, supplier/manufacturer, date, or lot information). Without proper labeling, product age and safety cannot be verified and the items are not traceable in the event of a recall. Please ensure all products not prepared on site remain in original packaging with complete labels, or are relabeled with at minimum the product name, supplier/manufacturer, and an expiry/best-before or packaged-on date; retain lot codes and required allergen information where provided by the supplier. Do not use or offer unlabeled products for sale or service until compliant labels are in place.This is repeat non-compliance previously noted and now confirmed following a complaint. Effective immediately, all products not prepared on site must be maintained in original packaging with complete labels (product name, source/manufacturer, and expiry/best-before). Any unlabeled food products identified during future inspections will be discarded on site and may be seized and destroyed under the Public Health Act.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured above 4 °C with mould on surfaces, product stored on floor, and condenser/fans requiring cleaning. This may allow growth of pathogens and increase risk of foodborne illness. Please maintain cooler at ≤4 °C, remove mould, elevate products off the floor, and clean condenser/fans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in freezer overstocked, preventing adequate air circulation. This may prevent proper freezing and lead to temperature fluctuations. Please reorganize freezer to allow proper air circulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing is not occurring in the food preparation area in the back; a 3-compartment sink is available but not being used for handwashing. Lack of handwashing increases the risk of cross-contamination. Please begin using the 3-compartment sink for handwashing immediately; equip it with liquid soap and single-use paper towels, keep one basin clear and accessible for handwashing at all times. When the sink is set up for dishwashing, do not wash hands in basins containing wash/rinse/sanitize solutions, instead, use an empty basin reserved for handwashing and then resume dishwashing. Based on the current limited, low-risk menu, an additional dedicated handwashing basin is not required at this time. However, if food handling increases or the menu changes, a dedicated handwashing basin may be required.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged shelving noted in back storage area. Damaged surfaces are not cleanable and may harbor contamination. Please replace shelving in back storage area.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several ready-to-eat meat products were stored in the refrigerator without any labels (no product name, supplier/manufacturer, date, or lot information). Without proper labeling, product age and safety cannot be verified and the items are not traceable in the event of a recall. Please ensure all products not prepared on site remain in original packaging with complete labels, or are relabeled with at minimum the product name, supplier/manufacturer, and an expiry/best-before or packaged-on date; retain lot codes and required allergen information where provided by the supplier. Do not use or offer unlabeled products for sale or service until compliant labels are in place.This is repeat non-compliance previously noted and now confirmed following a complaint. Effective immediately, all products not prepared on site must be maintained in original packaging with complete labels (product name, source/manufacturer, and expiry/best-before). Any unlabeled food products identified during future inspections will be discarded on site and may be seized and destroyed under the Public Health Act.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler measured above 4 °C with mould on surfaces, product stored on floor, and condenser/fans requiring cleaning. This may allow growth of pathogens and increase risk of foodborne illness. Please maintain cooler at ≤4 °C, remove mould, elevate products off the floor, and clean condenser/fans.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in freezer overstocked, preventing adequate air circulation. This may prevent proper freezing and lead to temperature fluctuations. Please reorganize freezer to allow proper air circulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing is not occurring in the food preparation area in the back; a 3-compartment sink is available but not being used for handwashing. Lack of handwashing increases the risk of cross-contamination. Please begin using the 3-compartment sink for handwashing immediately; equip it with liquid soap and single-use paper towels, keep one basin clear and accessible for handwashing at all times. When the sink is set up for dishwashing, do not wash hands in basins containing wash/rinse/sanitize solutions, instead, use an empty basin reserved for handwashing and then resume dishwashing. Based on the current limited, low-risk menu, an additional dedicated handwashing basin is not required at this time. However, if food handling increases or the menu changes, a dedicated handwashing basin may be required.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No water sample results available for review. Water quality cannot be confirmed without sampling, which may pose a risk of contamination. Please submit water sample results for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Damaged shelving noted in back storage area. Damaged surfaces are not cleanable and may harbor contamination. Please replace shelving in back storage area.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present onsite.Please purchase appropriate test papers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?