Ol' MacDonald's Resort - Ice Making
21246 Township Road 402 Erskine AB T0C 1G0 · Food - Ice/Water
Inspection summary
Ol' MacDonald's Resort - Ice Making has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on June 24, 2026, recorded 4 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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.
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 4 times across 3 separate inspections, most recently on June 24, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 June 24, 2026. 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?
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 9 times across 3 separate inspections, most recently on May 23, 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 7 times across 3 separate inspections, most recently on June 24, 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?
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
- Monitoring Inspection
4 infractions
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Scoops are described as being submerged in a chlorine/bleach solution that was tested at too high of a concentration at the time of the inspection (bleached out test strip). Operator confirmed that as discussed, a two-compartment sink can be plumbed in, in order for the two-sink method to be performed for dishwashing (washing and rinsing in one sink, followed by sanitizing in the second sink). One of these sinks can also be used for handwashing. Please also ensure bleach concentration is maintained at 100ppm to prevent chemical contamination of ice.
- 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please ensure chlorine test strips are obtained in order to verify bleach concentrations at 100ppm (including for the kitchen sanitizers).
- 12. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The AHS pest control checklist has been provided. Please ensure it is completed monthly.
- 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Previously noted violation: The quonset structure provides a roof but there is no floor, walls or ceiling that is finished with materials that are smooth, non-absorbent and easily cleanable.*** Please ensure that the structure that you construct is finished with surfaces that are smooth, non-absorbent and easy to clean. ***As of June 24, 2026, concrete flooring has been implemented under the ice machines and packaging area. Please ensure this concrete is sealed so it is impervious to moisture, and easily cleanable. Please also ensure that all areas with raw wood (including the table used for the bagging area) are also sealed/varnished, in order to prevent rot from moisture absorption.Creating a house around the ice machines is difficult due to heat generation and would require additional built-in ventilation. This is an option to consider in the long-term. Also discussed implementing a long-term plan to finish the remainder of the quonset structure with sealed concrete flooring.
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
9 infractions
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The facility consists of above ground poly water storage tank and 2 high-capacity ice machines in a canvas/poly Quonset style structure that is open at both ends to the elements. Wind-blown leaves, debris and dirt was observed on, under and around the ice machines, water storage tanks and worktables. *** Please construct a secure structure to house the water storage tank, ice machines and work area to protect from the elements and tampering. ***
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice bag packaging was observed to be left unattended and unprotected on the worktable. Bags were observed to be blown around and to be affected by blown dirt/debris/leaves.*** IMMEDIATELY dispose of affected bags and ensure that bags are stored in a manner that protects them from contamination. ***
- 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Quonset style structure is a multi-use structure that also houses equipment and items (i.e. mower, gas cans, etc.) that are not compatible.***Please ensure that the ice making area is dedicated to the food handling activity and that incompatible equipment and items are not stored near the food handling equipment and work area. ***
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There are no sinks for washing equipment and utensils used in the ice making area.*** IMMEDIATELY ensure that the scoop is cleaned and sanitized before each use in the approved kitchen and transported to the ice making area in a cleaned and sanitized sealed container. If the ice scoop falls to the ground, becomes contaminated or dirty, this process must be repeated. The ice scoop must be stored in the approved kitchen when not in use. ****** Please ensure that a 2-compartment sink is available in the ice making area for washing and sanitizing equipment and utensils used in the dishwashing area. ***NOTE: in this case the 2-compartment dishwashing sink that must be installed can be multi-use and be used for hand washing also.
- 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- CONTINUES: A hand washing station is not available in the ice making area.*** IMMEDIATELY provide a temporary hand washing station at the ice making area for staff to wash hands prior to starting ice packaging and any time their hands become contaminated/dirty. *** *** Please ensure that a handwashing station with liquid soap and paper towel is available within the ice making area. ***NOTE: in this case the 2-compartment dishwashing sink that must be installed can be multi-use and be used for hand washing also.
- 09. Does the facility have an adequate supply of potable hot and cold running water?
- An unpermitted/unapproved water hauler is being used to haul water to the ice making plant.*** IMMEDIATELY ensure that a permitted/approved water hauler is used. ***
- 12. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The quonset structure is not pest proof and birds, squirrels, bugs, etc. have easy access to the food handling area.*** Please ensure the structure that is constructed is constructed to prevent the entry of pests. ***
- 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The quonset structure provides a roof but there is no floor, walls or ceiling that is finished with materials that are smooth, non-absorbent and easily cleanable.*** Please ensure that the structure that you construct is finished with surfaces that are smooth, non-absorbent and easy to clean. ***
- 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is only ambient natural light in the ice making area.*** IMMEDIATELY provide artificial work light when ice packaging is taking place. Light must be sufficient to ensure staff can see the work they are doing and if any dirt and debris is being blown in to the area. *** *** Please ensure that there is artificial lighting available to ensure working area is bright enough to facilitate the activities taking place in the work area. ***
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The facility consists of above ground poly water storage tank and 2 high-capacity ice machines in a canvas/poly Quonset style structure that is open at both ends to the elements. Wind-blown leaves, debris and dirt was observed on, under and around the ice machines, water storage tanks and worktables. *** Please construct a secure structure to house the water storage tank, ice machines and work area to protect from the elements and tampering. ***
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice bag packaging was observed to be left unattended and unprotected on the worktable. Bags were observed to be blown around and to be affected by blown dirt/debris/leaves.*** IMMEDIATELY dispose of affected bags and ensure that bags are stored in a manner that protects them from contamination. ***
- 04. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Quonset style structure is a multi-use structure that also houses equipment and items (i.e. mower, gas cans, etc.) that are not compatible.***Please ensure that the ice making area is dedicated to the food handling activity and that incompatible equipment and items are not stored near the food handling equipment and work area. ***
- 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There are no sinks for washing equipment and utensils used in the ice making area.*** IMMEDIATELY ensure that the scoop is cleaned and sanitized before each use in the approved kitchen and transported to the ice making area in a cleaned and sanitized sealed container. If the ice scoop falls to the ground, becomes contaminated or dirty, this process must be repeated. The ice scoop must be stored in the approved kitchen when not in use. ****** Please ensure that a 2-compartment sink is available in the ice making area for washing and sanitizing equipment and utensils used in the dishwashing area. ***NOTE: in this case the 2-compartment dishwashing sink that must be installed can be multi-use and be used for hand washing also.
- 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- CONTINUES: A hand washing station is not available in the ice making area.*** IMMEDIATELY provide a temporary hand washing station at the ice making area for staff to wash hands prior to starting ice packaging and any time their hands become contaminated/dirty. *** *** Please ensure that a handwashing station with liquid soap and paper towel is available within the ice making area. ***NOTE: in this case the 2-compartment dishwashing sink that must be installed can be multi-use and be used for hand washing also.
- 09. Does the facility have an adequate supply of potable hot and cold running water?
- An unpermitted/unapproved water hauler is being used to haul water to the ice making plant.*** IMMEDIATELY ensure that a permitted/approved water hauler is used. ***
- 12. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The quonset structure is not pest proof and birds, squirrels, bugs, etc. have easy access to the food handling area.*** Please ensure the structure that is constructed is constructed to prevent the entry of pests. ***
- 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The quonset structure provides a roof but there is no floor, walls or ceiling that is finished with materials that are smooth, non-absorbent and easily cleanable.*** Please ensure that the structure that you construct is finished with surfaces that are smooth, non-absorbent and easy to clean. ***
- 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is only ambient natural light in the ice making area.*** IMMEDIATELY provide artificial work light when ice packaging is taking place. Light must be sufficient to ensure staff can see the work they are doing and if any dirt and debris is being blown in to the area. *** *** Please ensure that there is artificial lighting available to ensure working area is bright enough to facilitate the activities taking place in the work area. ***
- 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A hand washing station should be installed in the ice making area.
- 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions