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Sureway Logging - Food

NW 33-69-06 W6 Greenview MD No. 16 GP (Rural) AB T0H 1X0 · Food - General

Official record from Alberta →

Inspection summary

Sureway Logging - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on February 23, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 26, 2024. 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?

  • 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 5 times across 4 separate inspections, most recently on February 5, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • At time of inspection:1. The exhaust ventilation suppression system requires inspection / cleaning. The expiry sticker is not clear on when the next service is to take place.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have the kitchen exhaust system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless-steel surface on all applicable appliances.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution (noted during the inspection) was tested to be at 0ppm.Chlorine sanitizing solutions must be at a concentration of 100ppm to 200ppm.Discard the current chlorine sanitizing solution and replace it with a new one measuring 100-200ppm.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A microbiological water sample has not been submitted for analysis.Ensure a microbiological water sample is submitted to the regional health authority.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Various cutting boards were scratched and stained and require replacement. Replace all scratched and stained cutting boards.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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?
      • At time of inspection:1. The exhaust ventilation system did not appear to contain an expiry sticker on the stainless surface - indicating that this appliance has not been inspected / cleaned or the certified professional failed to install a sticker on this stainless surface when it was serviced.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence (i.e. receipts etc.) that this appliance was recently inspected / cleaned or2. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.******At time of re-inspection, a certified company has been contacted to inspect the exhaust ventilation system. This work remains pending completion.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat was noted to being stored (thawing) above ready-cooked or ready-to-consume food.2. Utensils were noted to being stored "business-ends-up" within various containers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (including raw shell eggs) are kept stored on the lowest shelf within all refrigeration units. Store all ready-cooked / ready-to-consume foods on the shelves above.2. Ensure utensils are always stored "business-ends-down" within all containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles were not properly labelled to identify the active ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. There was one or more refrigeration devices that did not contain a functional thermometer. Be advised that all refrigeration devices that contain high risk / perishable food and / or beverages must contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration devices contain a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the chemical-sanitizing solution (i.e. within the sanitize sink basin within the compartment sink and / or the sanitizing solutions used to disinfect food contact surfaces).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and use them to ensure that all dishware / utensils are being sanitized at the correct concentration (i.e. chlorine at 100 PPM). The sanitize water (within the compartment sink) must be tested a minimum of once (1) per day when in operation (and there should be records to indicate as such).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At time of inspection:1. A microbiological water sample did not appear to have been submitted to the regional health authority prior to seasonal start-up.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiological water sample to the regional health authority for laboratory analysis.2. Ensure a microbiological water sample is always submitted to the regional health authority 1-2 weeks prior to seasonal start-up.
    • 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?
      • At time of inspection:1. This facility does not appear to have a pest control plan or records available for review.Be advised that all commercial food establishments must have a pest control plan in place to ensure pest issues do not exist. This can occur in one of two ways:1. Hire a qualified pest control professional (copies of invoices / receipts must be kept on-site for review) or2. Fill out the AHS pest control checklist once (1) per month and ensure all checklists are placed in a binder and kept on site so that they can be reviewed during future inspections.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control plan / records are made available for review for this facility. If using the pest control checklist, one checklist must be filled out once (1) per month and kept in a binder so that they can be reviewed upon future inspections. A maximum of the most recent twelve (12) checklists are only required to be kept in this binder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system did not appear to contain an expiry sticker on the stainless surface - indicating that this appliance has not been inspected / cleaned or the certified professional failed to install a sticker on this stainless surface when it was serviced.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence (i.e. receipts etc.) that this appliance was recently inspected / cleaned or2. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
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