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Willow Lodge - Food

SE 25-96-11-W4 Fort McKay AB T0P 1C0 · Food - General

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle was observed in a bulk bin containing sugar. This was removed during inspection. Use scoops with handles for bulk ingredients. Store scoops handle away from the bulk food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizing temperature at the dishwasher in Kitchen 1 was below the required was measured at 53 to 55 degrees Celsius.Water temperature at the dishwasher was adjusted and measured at over 71 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks. - January 24, 2025 - repair the end capping of the short wall around the mop sink. Still moisture evident along the back wall. - June 11, 2025 - water pooling on top of the pony walls and exposed wall framing still visible on pony walls. Discussed issue with maintenance supervisor. - July 29, 2025 - water still pooling ontop of the pony walls around the mop sink. Maintenance supervisor indicated that materials have been ordered to redo the entire mop sink area, however an extended wait period of 18 weeks was quoted for the special-order mop sink. Work/procedure adjustments to reduce standing water in the area will need to be done in the meantime if sourcing the sink from another company is not an option.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the walk-in freezer at Kitchen 1 was dirty with debris.Thoroughly clean the walk-in freezer floors.
  2. 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?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks. - January 24, 2025 - repair the end capping of the short wall around the mop sink. Still moisture evident along the back wall. - June 11, 2025 - water pooling on top of the pony walls and exposed wall framing still visible on pony walls. Discussed issue with maintenance supervisor. - July 29, 2025 - water still pooling ontop of the pony walls around the mop sink. Maintenance supervisor indicated that materials have been ordered to redo the entire mop sink area, however an extended wait period of 18 weeks was quoted for the special-order mop sink. Work/procedure adjustments to reduce standing water in the area will need to be done in the meantime if sourcing the sink from another company is not an option.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- vegetable slicer - chef indicated that new blades were on order for this equipment (Aug 22, 2025).
  3. 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?
      • A gap to the outside was noted in the dining room side 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?
      • Ensure all shelving is at least 6 inches above the floor - several shelving units require raising, discussed issue with camp manager and head chef while indicating the affected units - walk-in cooler 3.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks. - January 24, 2025 - repair the end capping of the short wall around the mop sink. Still moisture evident along the back wall. - June 11, 2025 - water pooling on top of the pony walls and exposed wall framing still visible on pony walls. Discussed issue with maintenance supervisor. - July 29, 2025 - water still pooling ontop of the pony walls around the mop sink. Maintenance supervisor indicated that materials have been ordered to redo the entire mop sink area, however an extended wait period of 18 weeks was quoted for the special-order mop sink. Work/procedure adjustments to reduce standing water in the area will need to be done in the meantime if sourcing the sink from another company is not an option.
    • 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 ventilation system may not be adequate for the space or functioning properly. Have the system reassessed by a professional. - not all filter panels used in effort to pull more through the system- oil building up and dripping down inside of vent hood - July 29, 2025 - professional servicing and cleaning work of the ventilation system was underway during off hours in both camp kitchens. Improvement in function was indicated by food handlers, however the location of the grills will be adjusted to maximize the amount of smoke removed for that equipment - some vent filters still needed to be removed to allow for more air flow when grilling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- oven mitts- vegetable slicer
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fruit trays in the salad buffets in the bag up room measured greater than 4C (9.3C) product was discarded and method of ice storage/double stacking of containers was discussed with the head chef and camp manager. It was indicated that this salad buffet unit was scheduled for replacement soon.Milk dispenser cooler 3 measured greater than 4C (6.5) product was transferred to a different cooler. Repair cooler as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure all shelving is at least 6 inches above the floor - several shelving units require raising, discussed issue with camp manager and head chef while indicating the affected units - walk-in cooler 3.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks. - January 24, 2025 - repair the end capping of the short wall around the mop sink. Still moisture evident along the back wall. - June 11, 2025 - water pooling on top of the pony walls and exposed wall framing still visible on pony walls. Discussed issue with maintenance supervisor.
    • 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 ventilation system may not be adequate for the space or functioning properly. Have the system reassessed by a professional. - not all filter panels used in effort to pull more through the system- oil building up and dripping down inside of vent hoodDining room cabinetry worn and missing handles in some areas. Evaluate all cabinetry and make all required repairs to be in good condition and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the sandwich display coolers #1&2 were above 4C during the inspection. Ensure the units maintain the required refrigeration temperature prior to using them for food display. June 11, 2024 - Temperatures of these units measured 5.1 during high traffic time. Discussed issue with camp manager and chef and camp manager indicated that maintenance staff would be onsite to adjust the temperature settings for the units after the inspection. In the meantime, ensure food products are not stored in the units for longer than 2 hours above 4C.The sandwich display cooler covers were in disrepair and patched with tape. Repair/replace the covers. - January 24, 2025 - Units were no longer used for cold storage display. Bulk dry goods stored inside.The cold salad buffet unit was out of service - camp manager indicated a new compressor unit had been ordered and installation was expected to be completed within a week. - June 11, 2024 - cold salad buffet measured 5.1C during high traffic service. Discussed issue with camp manager and chef - product covers were added during the inspection and discussed transitioning to metal containers and/or more shallow containers to encourage faster turnover of product. Camp manager indicated that the maintenance staff would also look at this equipment after the inspection. - January 24, 2025 - cold buffets largely moved to the new bag up room. One unit was not functioning properly and ice was being used to keep food products cold - temperatures measured greater than 4C (6.8C - 10.5C) products were discarded. Discussed proper ice display for cold food products with the head chef and camp manger. Camp manager indicated that a new cold display unit was ordered already. - June 11, 2025 - Cold buffet in bag up room not functioning optimally (9.3C and 6.5C) products discarded. One of the cold buffet units had been replaced since last inspection the older unit still seems to be having issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- dining room cabinetry - dish area walls - 3-compartment sink area- common touch areas like cooler door handles- oven mitts- vegetable slicer
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MTO station cooler items over filled resulting in some products stored above the cooler area. Products measured 6.8C and 12C and were discarded during the inspection. Discussed issues with head chef and camp manager.Products in the bag up room salad bar measured greater than 4C (6.8C-10.5C) and were discarded during the inspection. Discussed proper ice display with the head chef and camp manager.Several reach in and walk in coolers were missing or the internal thermometer was damaged. Replacement thermometers were installed during the inspection.
    • 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 all walk-in coolers and freezers must be evaluated for rusting and cleaning and be refinished as required. - WC#3, chef cooler #2Ensure all shelving is at least 6 inches above the floor - several shelving units require raising, discussed issue with camp manager and head chef while indicating the affected units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks. - January 24, 2025 - repair the end capping of the short wall around the mop sink. Still moisture evident along the back wall.
    • 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 ventilation system may not be adequate for the space or functioning properly. Significant amount of smoke in the kitchen and dining room from a smaller amount of prep cooking of sausages on the grill. Have the system reassessed by a professional. - not all filter panels used in effort to pull more through the system- oil building up and dripping down inside of vent hoodDining room cabinetry worn and missing handles in some areas. Evaluate all cabinetry and make all required repairs to be in good condition and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the sandwich display coolers #1&2 were above 4C during the inspection. Ensure the units maintain the required refrigeration temperature prior to using them for food display. June 11, 2024 - Temperatures of these units measured 5.1 during high traffic time. Discussed issue with camp manager and chef and camp manager indicated that maintenance staff would be onsite to adjust the temperature settings for the units after the inspection. In the meantime, ensure food products are not stored in the units for longer than 2 hours above 4C.The sandwich display cooler covers were in disrepair and patched with tape. Repair/replace the covers. - January 24, 2025 - Units were no longer used for cold storage display. Bulk dry goods stored inside.The cold salad buffet unit was out of service - camp manager indicated a new compressor unit had been ordered and installation was expected to be completed within a week. - June 11, 2024 - cold salad buffet measured 5.1C during high traffic service. Discussed issue with camp manager and chef - product covers were added during the inspection and discussed transitioning to metal containers and/or more shallow containers to encourage faster turnover of product. Camp manager indicated that the maintenance staff would also look at this equipment after the inspection. - January 24, 2025 - cold buffets largely moved to the new bag up room. One unit was not functioning properly and ice was being used to keep food products cold - temperatures measured greater than 4C (6.8C - 10.5C) products were discarded. Discussed proper ice display for cold food products with the head chef and camp manger. Camp manager indicated that a new cold display unit was ordered already.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The chef prep area walls/ceiling and walk-in cooler door handle were dirty and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- dining room cabinetry - dish area walls - 3-compartment sink area- common touch areas like cooler door handles
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding buffet had some products displayed with food mounded above the storage container resulting in the mounded product measuring below the required hot holding temperature. Discussed issue with chef and camp manager and products were reheated and/or discarded depending on temperature.Some salad bar products measured greater than 4C due to improper fitting containers within the salad bar cooler display unit and double stacking. Discussed issue with chef, camp manager and staff and products were discarded during the inspection. Ensure a probe thermometer is used to track cold holding temperatures in these units.
    • 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 following walk-in coolers and freezers were dim and require brighter/additional light - Chef cooler #2, WC#3, WF#2.Wall joint coverings were missing in several locations and must be replaced to cover the gaps. Shelving in all walk-in coolers and freezers must be evaluated for rusting and cleaning and be refinished as required. - WC#3, chef cooler #2
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the sandwich display coolers #1&2 were above 4C during the inspection. Ensure the units maintain the required refrigeration temperature prior to using them for food display. June 11, 2024 - Temperatures of these units measured 5.1 during high traffic time. Discussed issue with camp manager and chef and camp manager indicated that maintenance staff would be onsite to adjust the temperature settings for the units after the inspection. In the meantime, ensure food products are not stored in the units for longer than 2 hours above 4C.The sandwich display cooler covers were in disrepair and patched with tape. Repair/replace the covers. The cold salad buffet unit was out of service - camp manager indicated a new compressor unit had been ordered and installation was expected to be completed within a week. - June 11, 2024 - cold salad buffet measured 5.1C during high traffic service. Discussed issue with camp manager and chef - product covers were added during the inspection and discussed transitioning to metal containers and/or more shallow containers to encourage faster turnover of product. Camp manager indicated that the maintenance staff would also look at this equipment after the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The chef prep area walls and walk-in cooler door handle were dirty and require cleaning.
  7. Risk Management Inspection

    5 infractions

    • 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 sink designated for the dishwashing area was an extensive distance away from the main area of this station. Hand sinks must be located to be conveniently accessible to food handlers - clean dishes must be handled with clean hands. - An additional hand sink should be installed closer to this food preparation area and/or; - food preparation should be moved closer to the existing hand sink locations.Discussed this issue with camp management during the inspection and camp manager indicated that another hand sink would be installed in the dishwashing area. - strongly recommended to have multiple staff working in the dishwashing area so that different staff are contacting clean dishes and others are handling dirty dishes to prevent cross contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The HVAC units in the chef preparation area and the salad/RTE prep areas were blowing a significant amount of air directly on the food preparation areas and dirt/dust debris was noted on the ceiling and surrounding ducting from the vent openings. The flow of air must be adjusted such that food preparation activities in the area are not contaminated by dirt/dust.March 1, 2024 - discussed issue with maintenance supervisor and HVAC technician during inspection. HVAC technician was working to turn the outlet baffles to redirect the air flow towards the kitchen hallway during the inspection. The results of this will be evaluated on the next visit in the meantime the issue was discussed with the camp manager and food preparation in the significantly impacted areas will be discontinued until a solution is put in place.
    • 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 following walk-in coolers and freezers were dim and require brighter/additional light - Chef cooler #2, WC#3, WF#2.Light fixture in the chef prep area was in disrepair and requires repair/replacement. Caulking was dirty/damaged in the following areas and requires repair/replacement: - chef prep area - salad/RTE prep areaWall joint coverings were missing in several locations and must be replaced to cover the gaps. Shelving in all walk-in coolers and freezers must be evaluated for rusting and cleaning and be refinished as required. - WC#3, chef cooler #2
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the sandwich display coolers #1&2 were above 4C during the inspection. Ensure the units maintain the required refrigeration temperature prior to using them for food display. The sandwich display cooler covers were in disrepair and patched with tape. Repair/replace the covers. The cold salad buffet unit was out of service - camp manager indicated a new compressor unit had been ordered and installation was expected to be completed within a week.
  8. Initial Inspection

    6 infractions

    • 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 sink designated for the dishwashing area was an extensive distance away from the main area of this station. Hand sinks must be located to be conveniently accessible to food handlers - clean dishes must be handled with clean hands. - An additional hand sink should be installed closer to this food preparation area and/or; - food preparation should be moved closer to the existing hand sink locations.Discussed this issue with camp management during the inspection and camp manager indicated that another hand sink would be installed in the dishwashing area. - strongly recommended to have multiple staff working in the dishwashing area so that different staff are contacting clean dishes and others are handling dirty dishes to prevent cross contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source for the camp has not yet been successfully sampled. Water supply is hauled to cisterns by approved water haulers. Water samples must be submitted, and results must be acceptable prior to beginning food preparations onsite.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The HVAC units in the chef preparation area and the salad/RTE prep areas were blowing a significant amount of air directly on the food preparation areas and dirt/dust debris was noted on the ceiling and surrounding ducting from the vent openings. The flow of air must be adjusted such that food preparation activities in the area are not contaminated by dirt/dust.March 1, 2024 - discussed issue with maintenance supervisor and HVAC technician during inspection. HVAC technician was working to turn the outlet baffles to redirect the air flow towards the kitchen hallway during the inspection. The results of this will be evaluated on the next visit in the meantime the issue was discussed with the camp manager and food preparation in the significantly impacted areas will be discontinued until a solution is put in place.
    • 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 following walk-in coolers and freezers were dim and require brighter/additional light - Chef cooler #2, WC#3, WF#2.Light fixture in the chef prep area was in disrepair and requires repair/replacement. Caulking was dirty/damaged in the following areas and requires repair/replacement: - chef prep area - salad/RTE prep areaWall joint coverings were missing in several locations and must be replaced to cover the gaps. Shelving in all walk-in coolers and freezers must be evaluated for rusting and cleaning and be refinished as required. - WC#3, chef cooler #2
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant amount of water/moisture was noted on the flooring surrounding the mop sink - no cleaning had been done recently to account for the water. Evaluate the cause of the issue and repair any leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the sandwich display coolers #1&2 were above 4C during the inspection. Ensure the units maintain the required refrigeration temperature prior to using them for food display. The sandwich display cooler covers were in disrepair and patched with tape. Repair/replace the covers. The cold salad buffet unit was out of service - camp manager indicated a new compressor unit had been ordered and installation was expected to be completed within a week.
  9. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured less than 71C at the plate level after multiple runs. Ensure the dishwasher is serviced and operating to the required temperature prior to beginning food preparations onsite.
    • 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 sink designated for the salad/RTE prep station was an extensive distance away from the back area of this prep station. Hand sinks must be located to be conveniently accessible to food handlers. - An additional hand sink should be installed closer to this food preparation area and/or; - food preparation should be moved closer to the existing hand sink locations.Discussed this issue with camp management during the inspection and camp manager indicated that another hand sink would be installed in the salad/RTE prep area.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Handsinks throughout the kitchen were not supplied with hot water - temperature did not pass above 25.7C. - Ensure all handsinks and all food prep sinks in the kitchen are supplied with hot water.Water source for the camp has not yet been successfully sampled. Water supply is hauled to cisterns by approved water haulers. Water samples must be submitted, and results must be acceptable prior to beginning food preparations onsite.
    • 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.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The HVAC units in the chef preparation area and the salad/RTE prep areas were blowing a significant amount of air directly on the food preparation areas and dirt/dust debris was noted on the ceiling and surrounding ducting from the vent openings. The flow of air must be adjusted such that food preparation activities in the area are not contaminated by dirt/dust.
    • 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 following walk-in coolers and freezers were dim and require brighter/additional light - Chef cooler #2, WC#3, WF#2.Light fixture in the chef prep area was in disrepair and requires repair/replacement.Baking area butcher block counter requires refinishing. Large mixer must be moved several inches from the wall to allow for cleaning around the machine. Caulking was dirty/damaged in the following areas and requires repair/replacement: - chef prep area - salad/RTE prep areaWall joint coverings were missing in several locations and must be replaced to cover the gaps. Shelving in all walk-in coolers and freezers must be evaluated for rusting and cleaning and be refinished as required. - WC#3, chef cooler #2