Siding 16 Lodge - Food
3806 56 Street Wetaskiwin AB T9A 2B2 · Food - General
Inspection summary
Siding 16 Lodge - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 29, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 separate inspections, most recently on May 20, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on September 23, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on May 20, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 3 separate inspections, most recently on September 23, 2026. 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 2 times across 2 separate inspections, most recently on May 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few boxes of muffins were observed stored directly on the floor. In addition, a grocery bag containing staff food items was also stored with facility food items. Please ensure all food products are stored off the floor on approved shelving or racks. Staff food items must be clearly labeled as personal-use items and stored separately to prevent contamination and mix-ups with food intended for public.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler and walk-in freezer were measured at approximately 4°C and -18°C, respectively.Temperature monitoring logs were available and well maintained.Thermometers were not present in the walk-in cooler and walk-in freezer at the time of the inspection. Please install thermometers in both units to allow for routine monitoring and verification of proper food storage temperatures.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Six coffee pots were observed stored within the splash zone of a handwashing sink. To prevent contamination from water splashes and handwashing activities, all clean utensils and food equipment must be stored at least 1 metre away from handwashing sinks. This issue was corrected during the inspection, and the coffee pots were relocated to an appropriate storage location.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few packs of soft drinks were stored directly on the floor inside the walk-in cooler, in direct contact with the floor.All food and beverage items must be adequately protected during storage and kept at least 6 inches off the floor (on shelves or racks) to prevent contamination and pest infestation.Staff indicated that maintenance personnel will place the soft drink packs off the floor and fill the soft drink dispenser machine tonight
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats based solution used for surface sanitization, was highly concentrated (Test strips can measure maximum concentration of 400 ppm).Discussed the right concentration with staff onsite.Solution was diluted, measured and verified at 200 ppm.Note: Make sure to get the required test strips and test it on routine basis.Quat solution must be maintained at 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Few cardboard boxes containing food items were observed to be stored on the floor in dry storage area.Discussed the concerns with the facility staff.Boxes were moved to the shelves (15cm above the floor).Violation was corrected during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing Quat solution was observed to be unlabeled.To prevent the adulteration of food products, dangerous or toxic chemicals should be kept in containers which are clearly labeled to identify the contents, and stored in areas separate from food and food equipment.Make sure to send the picture of labelled chemical bottle when available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine based automatic dishwasher was not dispensing adequate chlorine.Multiple tests were conducted by the PHI and Staff; however, chlorine levels were tested between 0 to 50 ppm.Note: Make sure to repair/service the dishwasher so that it's able to properly sanitize the dishes.Until the dishwasher is serviced two compartment dishwashing method can be used for manually sanitizing the dishes.**Wash and rinse in one compartment and sanitize in the second compartment using either Chlorine at 100 ppm or Quats at 200ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was missing from the hand washing sink in the kitchen area.Paper towel was replaced in the paper towel dispenser.Violation was corrected during the 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?
- The outer wall around the door of walk-in cooler was showing sign of disrepair. The paint was peeling off, exposing the underlying surface.Make sure to repaint/repair the indicated area to allow for easy cleaning and prevent further damage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer at dish level was measured at 30 ppm.Please use an appropriate sanitizer product so that the chlorine sanitizer is measured at 100 ppm at dish level.Chlorine test strips are available on site.Please ensure you use these to measure/monitor the chlorine sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips available for monitoring QUATS sanitizer solution concentration.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Ice buildup was noted on the floor of the freezer and on ceiling (right above the condenser) had ice accumulation. Operator was informed to remove the ice on the ground and repair walk in freezer to remove ice build up.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaned and sanitized spatulas were stored in dirty plastic tub. Found one dead beetle underneath spatulas.Utensils must be cleaned and sanitized after each use and stored in proper manner to prevent contamination.Please clean and sanitize all the spatulas and storage container now and on regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring in the walk-in freezer requires proper scrubbing and cleaning.Please clean walk-in freezer's floor thoroughly now and on regular basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions