Skip to content
Loading map…

Ruth Lake Lodge 4703711 - Food

Highway 63 N Municipality of Wood Buffalo AB T0P 1C0 · Food - General

Official record from Alberta →

Inspection summary

Ruth Lake Lodge 4703711 - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on August 11, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 once on November 22, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 22, 2023. 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?

  • 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 3 times across 3 separate inspections, most recently on March 12, 2026. 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 3 times across 3 separate inspections, most recently on July 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 3, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals in the following stand-up coolers were in disrepair and had holes in them:- Cooler #1- Cooler #3- Cooler #4Ensure that the door seals are replaced or repaired such that they are in proper working order.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer was observed in disrepair. The head chef removed the indicated strainer from the kitchen.Ensure all food tools and equipment used are in good repair to prevent physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the baking area, accumulated food debris and dust were observed on the floor beneath the food prep counter. Additionally, the caulking around the food prep sink was observed in an unsanitary condition.Replace the caulking around the food prep sink and thoroughly clean and sanitize the indicated area. Ensure that all surfaces and surrounding areas are consistently maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two containers of food in the walk-in cooler #3 did not have covers. Chef indicated that the food items were cooling. During the inspection the lids were put back on those containers. Ensure that once cooked food is finished cooling, it is covered to prevent external contamination.
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the Drink Area storage room were in disrepair. Repair or replace the baseboards and ensure it is smooth, durable, and easily cleanable.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloth was on the counter by the entrance of the kitchen. Cloth was moved into the laundry bin. Ensure cleaning cloth used are in a sanitary condition to prevent contamination.
    • 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?
      • The weather stripping on the back door was in disrepair. Natural light can be seen inside. Repair/replace the weather stripping and ensure that all exterior doors are maintained to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the pop can storage room were in disrepair. Repair or replace the baseboards and ensure it is smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Floor in the walk in freezer had food debris and ice build up. Clean the floor, remove the ice, and maintain in a clean and sanitary condition.
Own this business? Add a badge to your website