Willow Lodge Phase 2 - Food
SE 25-96-11-W4 Fort McKay AB · Food - General
6 inspections
- 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?
- Dish area wall joint cover showing signs of moisture infiltration at the top and bottom. Remove damaged materials and repair. - July 29, 2025 - Discussed issue with all inspection attendees and pointed out areas of concern regarding signs of moisture and potential mold growth. The wall join cover seemed to have been replaced since the last inspection however it already was showing signs of moisture infiltration. Strongly recommend considering using a different type of material in this location that is not susceptible to moisture infiltration. - August 22, 2025: Wall strapping across from the dishwasher had been replaced as well as the piece immediately outside of the dishwasher exit. However, the piece outside of the dishwasher exit and at the ceiling were already showing signs of new moisture infiltration (staining and swelling) and the lower portion under the dishwasher exit did not appear to have been replaced. Several points of mildew buildup on caulking/baseboards were pointed out to all inspection attendees.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- ceilings in the dish/hot service kitchen area, caulking in this area must also be cleaned/replaced- HVAC vent covers in the hot service kitchen area and along the main kitchen hallway- dish area baseboards and caulking at the 3-sink area
- 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
3 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 were noted at 2 back kitchen doors: roller, and man door mop room. 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?
- Dish area wall joint cover showing signs of moisture infiltration at the top and bottom. Remove damaged materials and repair. - July 29, 2025 - Discussed issue with all inspection attendees and pointed out areas of concern regarding signs of moisture and potential mold growth. The wall join cover seemed to have been replaced since the last inspection however it already was showing signs of moisture infiltration. Strongly recommend considering using a different type of material in this location that is not susceptible to moisture infiltration.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- ceilings in the dish/hot service kitchen area, caulking in this area must also be cleaned/replaced- prep area 3-compartment sink caulking - bomber line walls and ceiling- dish area lower walls and caulking at the 3-sink and clean dish areas
- 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?
- Monitoring Inspection
6 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 were noted at all 3 back kitchen doors: roller, man door receiving, and man door mop room. Gap also noted at the side door in the dining room closest to the service area. 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?
- Ventilation canopy dripping with oil in multiple areas, which may indicate that the system is not maintained properly and/or not efficient enough for the demands of the equipment. Have the ventilation units cleaned and serviced as well as evaluated by a professional for efficiency.Significant amount of water on the floor of the dishwashing area. Have the area assessed if another floor drain is needed in this area. A plan to reduce the amount of standing water on the floor in this area is required. In the meantime, a solution to reduce the standing water in the area physically should be undertaken to prevent bacterial growth and also slips/fallsThe mop sink area was in disrepair - pooling water. Maintenance supervisor indicated plans for reconstruction of this room to be more water resistant. Discussed and he indicated that if the work was not completed by then, a written update on the ordering/construction timeline for this project would be provided to EPH for review 2 months from this inspection day.
- 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 shelving is at least 6 inches above the ground to allow for effective cleaning and protect from contamination - chef's cooler and walk-in coolers 1 and 3. - Ensure shelving is in good condition/sanitary and free from rust.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dish area wall joint cover showing signs of moisture infiltration at the top and bottom. Remove damaged materials and repair.Dining room cabinetry shows signs of wear and tear - missing handles, swelling tops of door at hot water dispenser areas. Repair/refinish cabinetry to be easily cleanable and in good working order.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Metal mesh tools with pieces/sections of metal detached from the frame were noted and discarded during the inspection.Wire grill brushes with bent/loose wires were also noted and discarded during the inspection. Ensure all tools with metal components are constantly evaluated for good condition and replaced as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- dining room cabinetry- ceilings in the dish/hot service kitchen area, caulking in this area must also be cleaned/replaced- vent hoods- prep area 3-compartment sink caulking - bomber line walls and ceiling- oven mitts
- 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?
- Monitoring Inspection
4 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?
- Ensure shelving is at least 6 inches above the ground to allow for effective cleaning and protect from contamination - prep area, bulk dry storage area, chef's cooler. - Ensure shelving is in good condition/sanitary and free from rust.Lighting in walk-in coolers 3 and 4 was dim and should be increased to facilitate more effective cleaning and product quality monitoring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dish area wall joint cover showing signs of moisture infiltration at the top and bottom. Remove damaged materials and repair.Dining room cabinetry shows signs of wear and tear - missing handles, swelling tops of door at sink and pop areas. Repair/refinish cabinetry to be easily cleanable and in good working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- Drawer handles throughout the kitchen require cleaning inside the grip. Ensure this is incorporated into routine cleaning practices. - Ensure dining room cabinetry contact points are cleaned regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- dining room cabinetry- ceilings in the dish/hot service kitchen area- vent hoods- prep area 3-compartment sink caulking - bomber line walls and ceiling
- 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
4 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?
- All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin. Gaps to the outside were noted at the following doors: - dining room side door - chemical room man door
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exposed electrical noted from junction boxes in the ceiling in multiple locations throughout the kitchen and dining room - camp manager indicated these were for installation of cameras - complete work to remove exposed wiring. Ensure shelving is at least 6 inches above the ground to allow for effective cleaning and protect from contamination.Lighting in walk-in coolers 3 and 4 was dim and should be increased to facilitate more effective cleaning and product quality monitoring. Lighting in the hood canopy was not fully installed - complete installation.The surrounding flooring around the mop sink had a significant amount of water - strongly recommend that the mop sink is redesigned to keep water in the basin and prevent spilling over.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following coolers were not functioning properly at the time of the inspection/did not maintain the required refrigeration temperature and require repair prior to being used to store perishable products: - Dining room dessert coolers - all (also 2 of the units had large amounts of condensation and water pooling inside the units which must also be remediated prior to use) - Bag up room 1 sandwich display coolers - cold salad display bar (coffin cooler) A drip from the condenser unit was noted in the walk-in freezer that requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Drawer handles throughout the kitchen require cleaning inside the grip. Ensure this is incorporated into routine cleaning 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?
- Initial Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer concentration measured stronger than 400ppm from the automated dispenser unit. Have the dispenser unit recalibrated.
- 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?
- All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin. Gaps to the outside were noted at the following doors: - dining room side door - chemical room man door - receiving man door
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The water temperature at all hand sinks including the staff washrooms was very hot and may be a scalding risk to staff. The temperature should be adjusted to a lower setting to prevent the risk of injury to staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exposed electrical noted from junction boxes in the ceiling in multiple locations throughout the kitchen and dining room - camp manager indicated these were for installation of cameras - complete work to remove exposed wiring. Ensure shelving is at least 6 inches above the ground to allow for effective cleaning and protect from contamination.The high touch points/lower shelves on several sections of upper cabinetry were in disrepair -edging/finish were worn off exposing untreated base wood. Refinish cabinetry. Lighting in walk-in coolers 3 and 4 was dim and should be increased to facilitate more effective cleaning and product quality monitoring. Lighting in the hood canopy was not fully installed - complete installation.The surrounding flooring around the mop sink had a significant amount of water - strongly recommend that the mop sink is redesigned to keep water in the basin and prevent spilling over.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following coolers were not functioning properly at the time of the inspection/did not maintain the required refrigeration temperature and require repair prior to being used to store perishable products: - Dining room dessert coolers - all (also 2 of the units had large amounts of condensation and water pooling inside the units which must also be remediated prior to use) - Bag up room 1 sandwich display coolers - cold salad display bar (coffin cooler) A drip from the condenser unit was noted in the walk-in freezer that requires repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Drawer handles throughout the kitchen require cleaning inside the grip. Ensure this is incorporated into routine cleaning practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?