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Oilsands Lodge 47003713 - Food

Highway 63 Municipality of Wood Buffalo AB · Food - General

6 inspections

  1. 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
  2. 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
  3. 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
  4. 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
  5. Risk Management 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?
      • 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 shelving in the white reach in glass door prep cooler in the back kitchen prep area was rusting/flaking and requires refinishing/repair and/or replacement to be smooth, easily cleanable and non-porous.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- creamer cooler (dining room)- WC #2 shelving- WC #3 shelving and ceiling
  6. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The secondary high temperature dishwasher measured less than 71C at plate level after multiple run through cycles. Do not use this unit for sanitizing dishes until it is properly functioning.
    • 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 shelving in the white reach in glass door prep cooler in the back kitchen prep area was rusting/flaking and requires refinishing/repair and/or replacement to be smooth, easily cleanable and non-porous.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- creamer cooler (dining room)- WC #2 shelving- WC #3 shelving and ceiling