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Suncor Borealis Lodge - Camp 36719

14 92 10 W 4 M Fort McMurray AB T9H 3L2 · Food - General

Official record from Alberta →

Inspection summary

Suncor Borealis Lodge - Camp 36719 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 3, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on September 3, 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 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 3 times across 3 separate inspections, most recently on May 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 21 times across 7 separate inspections, most recently on September 3, 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 7 times across 6 separate inspections, most recently on July 17, 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 May 27, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Demand Inspection

    5 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 noted at the receiving doors along the lift bay channels. Ensure all exterior doors are completely sealed to the outside to prevent the entry of pests and/or vermin. - July 17, 2026: Discussed with camp manager - rubber gaskets added to the left bay lift to fill the gaps however due to mechanical issues the same method did not fit the same with the right/working lift additional work is required to install the barriers. - September 3, 2026: Roller door to trash compactor was broken and requires maintenance staff to assist kitchen staff to open to toss trash. System for completing this was inefficient and allowing the roller door to stay open too long with accumulation trash in the immediate vicinity. Discussed this with the camp manager and adjustments to the temporary assisted door opening system will need to take place immediately. Repair of the roller door is ultimately required to avoid this all together - camp manager indicated that this has been ongoing for the past month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Pot wash sink area caulking requires cleaning/replacement. - May 27, 2026 - replacement of some caulking in this area since the last inspection was evident, however sections of that replaced caulking and other areas of wall seams were in disrepair/require cleaning during this inspection. Discussed with camp manager. - July 17, 2026 - 1 area of caulking on the back wall was visibly dirty (mildew/mold-like substance) and requires cleaning and/or replacement - indicated the area to the camp manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 3 of the back wall potwash room dishwashing sink faucets had leaks which require repair.- mop sink was flooded/not draining at the time of the inspection - camp manager indicated that maintenance was already working on this issue - no standing water should be left in the basin. - the shelving in cooler 33 was worn and the finish was flaking off and requires refinishing.
    • 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 floor drain in the kitchen 3 service line area (not currently in use) was backing up during the inspection - have this investigated and repaired by a professional. In the meantime, block off access to this area - discussed with camp manager. - September 3, 2026: This drain had been closed and covered.- 2 light covers in the steam prep area were broken and require repair/replacement.- The hand sink countertop in the women's washroom was damaged and requires refinishing and/or replacement to be easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items and/or areas were visibly dirty and require cleaning:- ceiling vents in the main prep areas and the pot wash room- handles along the service line wamer boxes and all walk-ins - dirty but staff started completing this cleaning during this inspection.
  2. Risk Management Inspection

    6 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 noted at the receiving doors along the lift bay channels. Ensure all exterior doors are completely sealed to the outside to prevent the entry of pests and/or vermin. - July 17, 2026: Discussed with camp manager - rubber gaskets added to the left bay lift to fill the gaps however due to mechanical issues the same method did not fit the same with the right/working lift additional work is required to install the barriers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Pot wash sink area caulking requires cleaning/replacement. - May 27, 2026 - replacement of some caulking in this area since the last inspection was evident, however sections of that replaced caulking and other areas of wall seams were in disrepair/require cleaning during this inspection. Discussed with camp manager. - July 17, 2026 - 1 area of caulking on the back wall was visibly dirty (mildew/mold-like substance) and requires cleaning and/or replacement - indicated the area to the camp manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 2 of the back wall potwash room dishwashing sink faucets had leaks which require repair.- mop sink was flooded/not draining at the time of the inspection - camp manager indicated that maintenance was already working on this issue - no standing water should be left in the basin. - the shelving in cooler 33 was worn and the finish was flaking off and requires refinishing.
    • 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 floor drain in the kitchen 3 service line area (not currently in use) was backing up during the inspection - have this investigated and repaired by a professional. In the meantime, block off access to this area - discussed with camp manager.- 2 light covers in the steam prep area were broken and require repair/replacement.- The baseboard coving at the post on the service line side of the steam prep area was missing - indicated area to camp manager during inspection.- The hand sink countertop in the women's washroom was damaged and requires refinishing and/or replacement to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Far left cookline grill bars were broken - do not use this portion of the grill until this is replaced. Discussed with camp manager. - July 17, 2026 - a different set of grill bars were broken at the time of this inspection. Camp manager indicated that replacement bars had been installed for the original broken section and an additional replacement section would be ordered for this broken part - do not use this section in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items and/or areas were visibly dirty and require cleaning:- ceiling vents in the main prep areas- handles along the service line and all walk-ins- Multiple cooler and warmer box door handles were wet/oily from food handlers leaving their prep stations wearing the gloves used to prepare food. Discussed issue with camp manager.
  3. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Improper glove use observed during the inspection - food handler changing gloves without washing hands. Discussed issue with camp manager and food handler.- Gloves were stored at all food prep stations rather than at the hand sinks which would promote proper glove use protocols - strongly recommend storing all gloves at the hand sinks.- Multiple cooler door handles were wet/oily from food handlers leaving their prep stations wearing the gloves used to prepare food. Discussed issue with camp manager.- Review glove use protocols with all food handlers. Post signage to reinforce.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple containers of cooked cauliflower in a hotbox measured less than 140F (132-137F). All containers were transferred to the oven for reheating and the setting on the hot box was adjusted. Ensure this hot box is monitored closely throughout service and if it cannot maintain all hot held products above 60C (140F) then it must not be used until it has been repaired.Pork pieces were noted thawing on the counter at the fry station and deli meat was noted thawing on the counter at the sandwich prep station. Thawing must occur in the fridge or under cold running water. Discussed issue with camp manager and food handler available. All products were transferred to a cooler or prepped for immediate cooking.Multiple coolers and freezers were missing internal thermometers - not all were connected to the automated monitoring system. Analog thermometers should be in place for real time monitoring as well as a backup for the automated system. Several thermometers were placed in coolers at the end of the inspection.
    • 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 noted at the receiving doors along the lift bay channels. Ensure all exterior doors are 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?
      • - 2 of the back wall potwash room dishwashing sink faucets had leaks which require repair.- mop sink was flooded/not draining at the time of the inspection - camp manager indicated that maintenance was already working on this issue.- the shelving in cooler 33 was worn and rusted and requires refinishing.- a portion of the ceiling tiles in the potwash room were acoustic tiles - all ceiling tiles in this area must be smooth, non-porous, and easily cleanable. Camp manager indicated that these had been a temporary replacement after repair of a ceiling leak.- multiple sections of the lower metal shelving in the bulk dry ingredients storage area had bowed or buckled under the weight of the products. Repair/replace shelving
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Pot wash sink area caulking requires cleaning/replacement. - May 27, 2026 - replacement of some caulking in this area since the last inspection was evident, however sections of that replaced caulking and other areas of wall seams were in disrepair/require cleaning during this inspection. Discussed with camp manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the chef's freezer was less than 6 inches above the floor and requires raising to facilitate cleaning and protect products from contamination.Light in women's washroom was not functioning at time of the inspection and requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Far left cookline grill bars were broken - do not use this portion of the grill until this is replaced. Discussed with camp manager.- "Prep table reach in 3" cooler leaking inside at bottom - requires repair - remove products from this portion of the cooler until leak is repaired.- In bag up room - spinach and lettuce trays were covered with broken lids - discard lids that are cracked/missing pieces - discussed with camp manager and food handler in the bag up room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several food processor blades were noted with food debris and/or damaged blades. Review all blades for sanitation and good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items and/or areas were visibly dirty and require cleaning:- ceiling vents in the potwash/dishwasher and main prep areas- handles along the service line and all walk-ins
  4. Risk Management Inspection

    5 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 noted at the receiving doors along the lift bay channels. Ensure all exterior doors are 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?
      • - Pot wash sink area caulking requires cleaning/replacement- mug up area hand sink faucet base was in disrepair and requires repair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the chef's freezer was less than 6 inches above the floor and requires raising to facilitate cleaning and protect products from contamination.Light cover was missing over the main preparation area and requires replacement.Light in women's washroom was not functioning at time of the inspection and requires repair.Significant amount of standing water noted in the dishwashing area - ensure this area is evaluated for proper slope and efficient drainage. Repair any leaks that may be resulting in this excess water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several food processor blades were noted with food debris and/or damaged blades. Review all blades for sanitation and good working order.Can opener was visibly dirty and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items and/or areas were visibly dirty and require cleaning:- bag up room wall next to QUAT dispenser - very sticky.- ceiling vents in the potwash and dishwasher areas- handles along the service line
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lobby/mug up area meal display cooler, the cake display cooler, and line cooler 1 all measured greater than 4C (5.9-7.7C, 9C, and 8.6C respectively). All perishable products in these coolers were discarded during the inspection and a technician started work servicing the units. Ensure manual temperature checks of coolers and freezers are still being done along with the automated temperature monitoring system. Discussed issue with head chef and camp managers.
    • 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 noted at the receiving doors along the lift bay channels. Ensure all exterior doors are 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?
      • Shelving in the chef's freezer was less than 6 inches above the floor and requires raising to facilitate cleaning and protect products from contamination.Products stored in the chef's freezer were stacked haphazardly and reorganization is required. Light cover was missing over the main preparation area and requires replacement.Light in women's washroom was not functioning at time of the inspection and requires repair.Significant amount of standing water noted in the dishwashing area - ensure this area is evaluated for proper slope and efficient drainage. Repair any leaks that may be resulting in this excess water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Pot wash sink area caulking requires cleaning/replacement- mug up area hand sink faucet base was in disrepair and requires repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lobby/mug up area meal display cooler, the cake display cooler, and line cooler 1 all measured greater than 4C (5.9-7.7C, 9C, and 8.6C respectively). All perishable products in these coolers were discarded during the inspection and a technician started work servicing the units.Service/repair units to maintain products at the required refrigeration temperature. Discussed adding a cover to the mug up area display cooler with camp manager and service technician.Several food processor blades were noted with food debris and/or damaged blades. Review all blades for sanitation and good working order.Can opener was visibly dirty and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items and/or areas were visibly dirty and require cleaning:- bag up room wall next to QUAT dispenser - very sticky.- ceiling vents in the potwash and dishwasher areas- handles along the service line
  6. Risk Management Inspection

    2 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?
      • - Pot wash sink area caulking requires cleaning/replacement- multiple missing cabinetry door handles in the lobby mug up area - requires refinishing to be smooth, non-porous and easily cleanable.- mug up area hand sink faucet base was in disrepair and requires repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Holes were noted in multiple milk dispenser cooler doors - repair holes.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the salad buffet measured greater than 4C and the food handlers indicated that the product had been out for just over 2 hours. The salad buffet was switched out during the inspection and all food was discarded. Ensure all products are handled quickly to minimize the amount of time in the temperature danger zone during preparation, avoid double stacking display containers, and ensure the amount of food displayed in each container is within the cooler level of the cooler buffet. Discussed issue with the chef and camp manager.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water bottles used for transporting water between camps for bulk use during "do not drink" period were not constructed of suitable materials/were not handled in an appropriate fashion to render them to be sanitized after initial use from manufacture. Obtain a new suitable temporary potable water source for the "do not drink" period immediately.Camp manager indicated that he would set up a potable water delivery from an approved facility.
    • 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 noted through the back receiving door. 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?
      • - Pot wash sink area caulking requires cleaning/replacement- multiple missing cabinetry door handles in the lobby mug up area - requires refinishing to be smooth, non-porous and easily cleanable.- mug up area hand sink faucet base was in disrepair and requires repair- Cooler 31 had rusting shelving that requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Holes were noted in multiple milk dispenser cooler doors - repair holes.
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