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Northern Timber Management Ltd. - NTH-1778 - Food

Mobile Work Camps Worsley AB · Food - General

Official record from Alberta →

Inspection summary

Northern Timber Management Ltd. - NTH-1778 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 28, 2025. The most recent inspection, on December 14, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 14, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on December 14, 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 3 times across 2 separate inspections, most recently on December 14, 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. Demand Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • This item was not verified during the current inspection. This violation was previously identified during the inspection conducted on February 28, 2025 and remains outstanding. At that time, no pest control records were available onsite to demonstrate that the facility was being monitored for pests.Failure to maintain pest control records limits the ability to verify ongoing pest monitoring and prevention measures.A sample pest control checklist will be forwarded with this report.Ensure that monthly pest control checks are completed immediately and that records are maintained and retained onsite for review during future inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of inspection, the ventilation system (exhaust hood) had not been professionally serviced. No service sticker or documentation was available to verify routine professional cleaning and maintenance of the hood system.Proper servicing of the ventilation hood is required to prevent grease accumulation, reduce fire risk, and ensure effective removal of heat, smoke, and vapours.Ensure that the ventilation hood system is professionally cleaned and serviced by a qualified service provider, and that a service sticker or written record of servicing is obtained and maintained onsite for verification during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection, staff, in the presence of the PHI, adjusted the temperature control dial to reduce the refrigerator temperature. During this corrective action, the dial was inadvertently turned to the off position, resulting in temperature abuse and the destruction of affected food products.Ensure temperature logs are completed twice daily—once in the morning and once in the evening—to allow for regular monitoring and early identification of temperature deviations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection, three (3) refrigerators in the kitchen were measured at approximately 6–8°C using a Raytech thermometer. A probe thermometer was left inside one refrigerator for 10 minutes, after which the temperature measured approximately 5°C.During the inspection, it was noted that the refrigerator door did not achieve a proper seal due to wear and tear of the door gasket. At the time of this inspection, water was observed dripping inside the refrigerator, indicating thawing, which may be due to the compromised seal and/or frequent opening and closing of the unit.During the inspection, staff and the PHI, adjusted the temperature control dial to reduce the refrigerator temperature.Ensure the refrigerator door seal is repaired or replaced immediately to allow proper closure and to maintain internal temperatures at or below 4°C at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation records were reported to be available; however, they were not maintained onsite for daily monitoring and verification at the time of inspection.A sample sanitation plan and daily checklist suitable for the kitchen will be forwarded with this report.Ensure that cleaning and sanitation records are completed daily and maintained onsite for review during inspections.
  2. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • This item was not verified during the current inspection. This violation was previously identified during the inspection conducted on February 28, 2025 and remains outstanding. At that time, no pest control records were available onsite to demonstrate that the facility was being monitored for pests.Failure to maintain pest control records limits the ability to verify ongoing pest monitoring and prevention measures.A sample pest control checklist will be forwarded with this report.Ensure that monthly pest control checks are completed immediately and that records are maintained and retained onsite for review during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection, three (3) refrigerators in the kitchen were measured at approximately 6–8°C using a Raytech thermometer. A probe thermometer was left inside one refrigerator for 10 minutes, after which the temperature measured approximately 5°C.During the inspection, it was noted that the refrigerator door did not achieve a proper seal due to wear and tear of the door gasket. At the time of this inspection, water was observed dripping inside the refrigerator, indicating thawing, which may be due to the compromised seal and/or frequent opening and closing of the unit.During the inspection, staff and the PHI, adjusted the temperature control dial to reduce the refrigerator temperature.Ensure the refrigerator door seal is repaired or replaced immediately to allow proper closure and to maintain internal temperatures at or below 4°C at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation records were reported to be available; however, they were not maintained onsite for daily monitoring and verification at the time of inspection.A sample sanitation plan and daily checklist suitable for the kitchen will be forwarded with this report.Ensure that cleaning and sanitation records are completed daily and maintained onsite for review during inspections.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records are available onsite to verify that this facility is being monitored for pests. - A sample pest control checklist will be forwarded with this report. Ensure monthly pest control checks are completed and records are retained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure cleaning and sanitation records are maintained onsite for daily, weekly, and monthly. A sample sanitation plan with a checklist will be forwarded with this report.
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