Surmont Lodge - Food
5-4-84-6 W4 Anzac AB T0P 1J0 · Food - General
Inspection summary
Surmont Lodge - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 24, 2026, found no infractions.
5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 27, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 August 12, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 12 times across 7 separate inspections, most recently on September 15, 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?
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 7 times across 4 separate inspections, most recently on August 27, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 5 times across 2 separate inspections, most recently on August 27, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
12 inspections
- Risk Management Inspection
0 infractions
- 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?
- The wooden flooring near the hotline was observed to be in disrepair. Please repair or replace the flooring to ensure proper cleaning can be achieved.September 7 - flooring on orderSeptember 15th, 2026 - flooring to be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- The wooden flooring near the hotline was observed to be in disrepair. Please repair or replace the flooring to ensure proper cleaning can be achieved.September 7 - flooring on order
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cornstarch stored in the dry storage area was observed open and unprotected from contamination. The operator immediately corrected the issue by removing the product, sealing the bag, and transferring it to a food-grade container for proper storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No internal was observed in the dessert stand-up cooler in the service area. The operator immediately replaced the thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The flooring in the freezer on the left-hand side was observed to be lifted. Ensure that the flooring is repaired to ensure proper cleaning.2. The wooden flooring near the hotline was observed to be in disrepair. Please repair or replace the flooring to ensure proper cleaning can be achieved.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was observed to not have written cleaning procedures. Ensure that written cleaning procedures are available during re-inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A sticky fly trap with flies was observed near food prep areas. Chef removed and discarded the sticky trap.Ensure that sticky traps be installed in areas that prevent insects or insect fragments falling onto exposed food or equipment and should be replaced regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were observed two holes in the floor with accumulated food debris.Clean and fill the hole to ensure a smooth durable and easy to clean surface.Update August 27, 2025: The holes were observed covered with a piece of wood. Chef indicated the wood will be replaced with drain covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A build-up of food and dust debris was observed on the hotline pass and shelving.Clean and sanitize the above-mentioned food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic insert lids stored on the dishpit storage rack were observed in disrepair with significant cracks.Remove or discard all utensils and/or dishware that are in disrepair to prevent physical hazards and choking risks.Update August 27, 2025: Chef indicated that the most damaged lids were disposed of and are waiting for an order of new lids.
- 23. Is the facility maintained in a clean and sanitary condition?
- Throughout the facility areas were observed with a build-up of food and dust debris including but not limited to:- The floor under the hotline tables.Deep clean and sanitize the areas-mentioned above. It is recommended to increase the cleaning frequency of the areas.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
13 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A ceramic-like plate used as a scoop was observed stored inside a powdered soap base container. The facility chef removed the plate.Ensure all food items are protected from contamination by using scoops with handles and storing the scoops outside the food container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The quat sanitizer test strips were expired. The sanitizer solution from the automatic dispenser was measured at a concentration of 200ppm, meeting minimum sanitizing requirements. Obtain a non-expired sanitizer specific test strips to monitor and verify the required minimum sanitizing concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two hand washing stations in the facility lacked paper towel. Facility chef refilled the paper towel dispensers. Ensure that all hand washing stations are fully supplied with running hot and cold running water, soap, and paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing station near the walk-in coolers lack paper towel and a paper towel dispenser. Facility chef placed a paper towel roll near the hand washing station. Install a paper towel dispenser for the hand washing station mentioned above.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit displayed was expired in 2024. Print and display the current and valid food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificates were not able to be reviewed during the inspection. Provide copies of the food safety training certificates via email to the public health inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were observed two holes in the floor with accumulated food debris.Clean and fill the hole to ensure a smooth durable and easy to clean surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking was observed unattached in the ceiling and wall corners of the walk-in coolers. Remove the unattached caulking and repair the corners to ensure that the walk-in coolers are maintained in good condition and to prevent food contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw building material (drywall) was observed exposed on the wall corners near the make up sir unit controller and cooking stations.Refinish the corners to ensure all surfaces are smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment were observed with:- significant build-up of grease and debris on the sides of the cooking equipment and deep fryers.- a build-up of food and dust debris on the hotline pass and shelving.- a build-up of dust debris on the dish pit storage rack.Clean and sanitize the above-mentioned food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic insert lids stored on the dishpit storage rack were observed in disrepair with significant cracks.Remove or discard all utensils and/or dishware that are in disrepair to prevent physical hazards and choking risks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water was observed pooling along the floor in the dishpit area and leaking from the ice machine.Clean the pooling water. Investigate and repair the ice machine to ensure that it is in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Throughout the facility areas were observed with a build-up of food and dust debris and a spider web including but not limited to:- The dry storage room - The floor under the soup pot and counter area.- The floor under the hotline tables.- The floor of the walk-in coolers.- The walls and floors around the cooking station.- The wall behind the pop/soda machine.Deep clean and sanitize the areas-mentioned above. It is recommended to increase the cleaning frequency of the areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Icing and brown sugar bags were observed store with the bags open. Ensure food items are stored in a manner that prevents contamination.Paper to-go bowls were observed stored in the bulk food containers for the purpose of a scoop. Ensure scoops are washable and equipped with handles. Ice scoop was observed stored ontop of the ice machine that had dust/debris. Ensure scoop is stored in a clean and sanitary container with handling facing up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall behind the dishwasher was observed with a build up of black debris. Ensure to keep the areas around and behind the dishwasher clean and sanitary. Ice machine located in the kitchen was observed to have a build up of debris inside. Ensure to keep ice machine clean and sanitary at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 2 handwashing sinks were not stocked with paper towel. Ensure handwashing sinks are stocked with handwashing supplies at all times. Chef supplied paper towel to the handwashing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. All vents within the kitchen were observed with heavy build up of dirt and debris. Ensure all vents are maintained to be clean and sanitary. 2. The back wall of the dish pit area was observed to be unclean. Ensure all areas are clean and sanitary.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions