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Thorhild Lodge - Kitchen

302 2 Avenue Thorhild AB T0A 3J0 · Food - General

Official record from Alberta →

Inspection summary

Thorhild Lodge - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on October 14, 2026, found no infractions.

8 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 on February 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar was being used as a sanitizer in a bucket containing cleaning cloths.Vinegar is not considered a sanitizer. Do not use vinegar as a sanitizer.The vinegar solution was discarded and replaced with a 200 ppm chlorine bleach solution.Chlorine solutions of 100-200 ppm are food safe.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The only test strips that could be located during inspection were for quaternary ammonium (quat) sanitizer solutions and the strips expired in 2011.Test strips must be available for each type of sanitizer in use.Quat sanitizer was present in spray bottles. Quat sanitizer test strips must be capable of measuring 200-400 ppm.Chlorine will be used for cleaning cloths.Chlorine sanitizer test strips must be capable of measuring 100-200 ppm.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test each day prior to use.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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