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NWR Sturgeon Refinery Site 63355 - Cafeteria

56212 Range Road 220 Sturgeon County AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

NWR Sturgeon Refinery Site 63355 - Cafeteria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 29, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on August 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 2 separate inspections, most recently on August 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 across 2 separate inspections, most recently on August 20, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three knife holders attached to the food preparation tables were visibly dirty and one of them was damaged with crumbling rubber and metal components.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of QUAT sanitizer dispensing from the automated dispensing system was measured at 50 ppm.Operator was instructed to manually prepare QUAT sanitizer to 200 ppm and verify the concentration with test strips until the issue is resolved.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored next to a package of ready-to-eat sausage in the walk-in cooler. The operator was instructed to store them separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A hand mixer was observed hanging above and in close proximity to a garbage bin, posing a risk of contamination. The operator was instructed to remove the mixer from this location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened bottle of perishable drink mix labeled ‘refrigerate after opening’ was found stored at room temperature in the dry storage area. The operator was instructed to discard the contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips available on site were expired (March 2025). Ensure these are replaced with unexpired test strips to allow for accurate verification of sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of paint and ceiling materials was peeling from the ceiling of the dry good storage area nearest the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three knife holders attached to the food preparation tables were visibly dirty and one of them was damaged with crumbling rubber and metal components.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil drawer across from the walk-in cooler was observed to be unclean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried herbs were being stored in a single-use to-go container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed with dirt or grease accumulation and require cleaning:-High-touch surfaces including but not limited to light switches, door handles, cooler glass.-The wooden bumper-style trim around the exterior of the walk-in-cooler-Stainless-steel wall to left of stove.-Ceiling ventilation grate in the storage room containing to-go items.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the sandwich display case was broken and not displaying an accurate temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use bowl was being used as a scoop in a bulk food item. Scoops must be washable, and must also not be stored inside of the food, as this allows contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces including light switches, door handles, and all cooler glass are dirty and must be cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of cornstarch was being stored in a bin without a lid. While the bag's opening was folded to reduce the likelihood of contamination, the operator was educated on the importance to store all bulk foods in a container with a lid to better protect the food from contamination. The operator placed the cornstarch in a different container with a lid to properly protect the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bulk bin of rice was overfilled to the extent that the lid could not form a proper seal on the bin. The operator removed the excess amount of rice to a separate sealable container so that the lid could form a proper seal on the bin and therefore protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was present inside the front display fridge which contained perishable food and dairy products. A thermometer inside a fridge containing perishable food is important as it allows the operator to measure temperatures near high-risk items and ensure all areas of the fridge are being kept at safe temperatures. An independent thermometer needs to be used in addition to the built-in digital thermometer that some fridges possess as these built-in devices may not give an accurate representation of the temperature throughout the fridge.
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