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Oilsands Lodge 47003713 - Food

Highway 63 Municipality of Wood Buffalo AB · Food - General

Official record from Alberta →

Inspection summary

Oilsands Lodge 47003713 - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on July 28, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 15, 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 10 times across 6 separate inspections, most recently on July 28, 2026. 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 6 times across 6 separate inspections, most recently on July 28, 2026. 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 once on July 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several dining tables had damaged edges exposing untreated particle board. Refinish the tables to be smooth, non-porous, and easily cleanable. Operator advised that new ones were ordered. - July 28/26: Camp manager indicated that new dining tables and chairs had been ordered and were scheduled to arrive in 5 weeks from this inspection.2 light covers in prep area cracked/broken and requires replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - July 24, 2025: The front edge of the basin has many deep scratches that are accumulating dirt/debris and requires refinishing and/or replacement. - July 7, 2026: The ice machine door seal was visibly damaged and requires replacement. -July 28, 2026: Scratches still evident on the internal front lip of the ice machine basin. The lid gasket had been replaced; however black particles were flaking off into the ice basin which is not acceptable. Refinish the basin and lid and/or replace the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area - dish area fan- walk-in cooler shelving
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the soup station, a dispensing spoon was observed in a manner that did not minimize contact between the client's hand and the food product. Provide appropriately sized dispensing utensils and store them with handles extending out of the food product at all times to reduce the risk of contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dish area 3-compartment sink faucet leaking and requires repair.Damaged/rusted floor vents in dining room and kitchen require repair/replacement.Several dining tables had damaged edges exposing untreated particle board. Refinish the tables to be smooth, non-porous, and easily cleanable. Operator advised that new ones were ordered.2 light covers in prep area cracked and requires replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - July 24, 2025: The front edge of the basin has many deep scratches that are accumulating dirt/debris and requires refinishing and/or replacement.- July 7, 2026 : The ice machine door seal was visibly damaged and requires replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area - lower walls- dish area fan- walk-in cooler shelving- dessert cooler fan- kitchen light covers
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sundae chocolate and caramel sauces stored at room temperature when manufacture instructions are to refrigerate after opening. Products transferred to cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dish area 3-compartment sink faucet leaking and requires repair.Ceiling strapping falling off in walk-in cooler 2 requires repair.Missing floor vent in dry storage area and damaged/rusted floor vents in dining room and kitchen require repair/replacement.Several dining tables had damaged edges exposing untreated particle board. Refinish the tables to be smooth, non-porous, and easily cleanable.Light cover in prep area cracked and requires replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice machine basin and opening were visibly dirty and require cleaning. - July 24, 2025: the front edge of the basin has many deep scratches that are accumulating dirt/debris and requires refinishing and/or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area - lower walls- milk dispenser coolers- dessert cooler shelving- pop cooler interior- ice cream freezer door seal - ceilings in prep area and bakery- under shelving in bakery- kitchen light covers
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice machine basin and opening were visibly dirty and require cleaning.- Food debris was visible in the vegetable slicer - both were not in use and should have been clean. Ensure all equipment is properly cleaned and sanitized after use. - April 10, 2025 - noted that the lower cutting board surface of the slicer was worn significantly and was resulting in pieces of the cutting surface becoming lodged in the blades. Replace and/or refinish the cutting board on this equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area - lower walls- walls at service counter- walls at second prep line
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice machine basin and opening were visibly dirty and require cleaning.- Food debris was visible in the vegetable slicer - both were not in use and should have been clean. Ensure all equipment is properly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area - lower walls- walls at service counter- walls at second prep line- produce WC - back corner
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were stored improperly on ice and measured 21.3C. Discussed storage method with chef and creamers were tossed.
    • 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?
      • Gaps to the outside were visible through the back door (middle). All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 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 new stainless-steel counter at the coffee station was buckling in one area creating a gap exposing the untreated wood underneath. Repair the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice machine basin and opening/lid were visibly dirty and require cleaning.- Food debris was visible in the meat slicer and vegetable slicer - both were not in use and should have been clean. Ensure all equipment is properly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were visibly dirty and require cleaning:- walls in dishwashing area- walls at service counter- walls at second prep line- along baseboards inside the produce WC- floor in the protein/breakfast WC
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