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Northern Timber Management Ltd. - NTH-1893 - Food

Mobile Work Camps Provincial AB · Food - General

Official record from Alberta →

Inspection summary

Northern Timber Management Ltd. - NTH-1893 - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 4, 2025. The most recent inspection, on January 20, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 3 times across 2 separate inspections, most recently on January 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on December 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing sink equipped with a heating eliminate is not able heat water to 77 degrees Celsius. The sanitizing sink must be able to heat and hold water temperature at 77 degrees Celsius. Operator is instructed to use bleach at 100 ppm for sanitizing dishes at this time. Chlorine bleach sanitizing method must be used until the heating element is repaired and evidence of a properly functioning element with a water temperature of 77 degrees Celsius is provided to the health inspector.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff advised that workers are being allowed to walk into the kitchen to serve themselves food. Ensure that traffic into and out of the kitchen is limited to kitchen staff and manager to prevent contamination of food, surfaces and high touch areas. Foods should be placed to be accessible from the dining area while being kept warm or served by kitchen staff to workers. Discussed with staff and management who agreed the food will be served to workers by kitchen staff and workers will not be allowed to walk into the kitchen.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a chlorine bleach sanitizer solution at 200 ppm is made available at all times and all surfaces are cleaned and sanitized regularly. Sanitizer solution is prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Oils and vinegar are stored under the sink with chemicals.2.Garbage bags are used as covers in the kitchen.1.Ensure that foods and food contact items are stored away from chemicals and non-food contact items.2.Garbage bags must not be used to cover foods, equipment or food contact surfaces. Ensure that proper food safe covers that are smooth and easily cleanable are used for food, utensils, equipment and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Ground beef packages are noted to be thawing on the counter. 2.The double door stainless steel fridge in the kitchen is measured to be at 8.9 degrees Celsius. Foods are measured to be 8.6-9.5 degrees Celsius inside refrigerator.3.The sliding door refrigerator in the dining area is measured to be at 11 degrees Celsius. Cheese is measured to be at 10.7 degrees Celsius in the inside refrigerator.4.Chicken is placed on an open pan inside the kitchen after cooking for workers to serve themselves. 5.A couple of refrigerators are not equipped with thermometers.1.Ensure that food is thawed overnight in the refrigerator, in the microwave or as part of the cooking process. 2-3. Refrigerators must be able to maintain food at or below 4 degrees Celsius. Ensure that the fridge temperature is adjusted and repairs are made as necessary to maintain temperatures at or below 4 degrees Celsius. A number of high risk foods such as cheeses, whipped cream, milk, sour cream and coffee cream are discarded during the inspection.4.Ensure that foods are held hot at 60 degrees Celsius or above in containers with proper covers during service.5.Thermometers must be made available inside all refrigerators.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing sink equipped with a heating eliminate is not able heat water to 77 degrees Celsius. The sanitizing sink must be able to heat and hold water temperature at 77 degrees Celsius. Operator is instructed to use bleach at 100 ppm for sanitizing dishes at this time.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1.A couple of towels are hanging above the handwashing sink, staff advised that they are used for drying hands.2.Dishes are being dried on towels after washing and sanitizing, which can allow towels to accumulate moisture and harbor microbes. 1.Ensure that towels are not being re-used for drying hands and only single use paper towels are being used. 2.A dish drying rack with a drain board that is smooth and easily cleanable needs to be obtained to air dry dishes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is workers observed coming through the kitchen to obtain food and then to place dirty dishes in the sink inside the kitchen. Ensure that traffic into and out of the kitchen is limited to kitchen staff and manager to prevent contamination of food, surfaces and high touch areas. Foods should be placed to be accessible from the dining area while being kept warm or served by kitchen staff to workers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety training certificate has not been provided for kitchen staff or a manager.Ensure that at least one kitchen staff member is trained in food safety, and a certificate is provided as proof of the training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Measuring cups and other utensils in a few drawers are noted to have food debris.2.Some Tupperware containers in a drawer have buildup of food debris.3.Some cutting boards are noted to have surfaces that are wearing away and are no longer cleanable.1-2.The indicated items must be cleaned and sanitized. 3.Cutting boards should be replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cabinets above the side prep table across from the refrigerators are noted to have buildup of grime and debris.Ensure that the cabinets are cleaned and sanitized.
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