Skip to content
Loading map…

Suncor Borealis Lodge - Camp 36719

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

6 inspections

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on counters at various stations throughout the kitchen. All wiping cloths must be stored in a sanitizing solution when not in active use. Cloths were transferred to sanitizing solutions during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handlers changing gloves without performing hand washing between. Discussed with camp manager, chef, and staff during the inspection - ensure all food handlers are trained on proper glove use and hand hygiene practices.
    • 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- caulking at the cookline prep sink requires cleaning/repair- ensure all shelving is at least 6 inches above the floor to allow for effective cleaning - 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.- Cooler temperature monitoring system was not functioning optimally at the time of the inspection - ensure the system is functioning and internal thermometers should be installed in all coolers as a backup monitoring measure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - In the mug up area in the lobby - the main display cooler was not functioning properly and measured 11.3C-15C - all perishable products were discarded during the inspection - do not use this unit until it can maintain products at or below 4C.The micromeals display cooler in the bag up room measured 6.5C - all perishable products were transferred to other functioning coolers during the inspection. Do not use this unit until it can maintain all products at or below 4C.The paper towel dispenser wasn't functioning properly at the meat cooler hand sink - paper towel was obtained during the inspection. Repair dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning/organization:- milk dispenser cooler door seals - line 3- bakery storage room was overcrowded and requires organization.