01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cold Lake, Canada
Airline catering, VIP flight catering and private jet catering at Cold Lake (CYOD / YOD)
YOD (IATA) · CYOD (ICAO)
Our kitchen holds a wide-body reference code, which means the tray sets, carts and galley inserts we build here are sized for the largest cabins operating through Cold Lake (CYOD), not scaled up from a narrow-body run. That inflight catering is boarded by hi-loader to galley height, with a second pass of inflight catering and in-flight catering in Canada dispatched for crew and protocol sets on the same rotation.
3,840 m
Longest runway
Wide-body
Largest aircraft handled
3
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Cold Lake
Inflight catering with hi-loader boarding at Cold Lake, Canada
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at CYOD / YOD
Aircraft catering handover at the galley door, Cold Lake (YOD)
The loading window at Cold Lake runs from the sealed cart at our kitchen to the galley door, tracked stage by stage rather than promised as a single figure. Ramp access is what makes that tracking possible: catering at CYOD moves airside on our own clearance rather than waiting on a shared delivery point at the aircraft steps. Each catering uplift is logged against the wide-body reference code held here, so the sequence matches the cabin it is built for.
Between our kitchen and the stand at Cold Lake sit screening, escort and apron traffic, and the convoy is the risk we plan against, not the food itself: we route the galley catering ahead of the tightest checkpoint window rather than the average one. Chain of custody runs on paper as much as on the road, with every catering uplift signed out of the kitchen door and signed again at the galley. Temperatures are logged at sealing and logged a second time at handover, so the record closes with a signature rather than an estimate.
One coordinator, one seal at the kitchen, one signature at the galley door.
Crew meals and pilot meals for Cold Lake departures
Airline food supplier crews cleared for Cold Lake, Canada
Airport catering for Cold Lake runs from a kitchen built to a wide-body reference code, which is what lets hot production, pastry, a cold larder and a protocol cell sit under one roof rather than split across shifts. Airport catering at CYOD is produced to HACCP method from intake to seal, with the cold chain held from the larder to the cart rather than picked up again at the ramp. That single-roof build is what airport catering in Canada depends on when a wide-body rotation needs First, Business and main cabin loaded from one dispatch rather than three separate ones.
The team that handles government flight catering at this kitchen is the same named crew on every rotation, not a rotating pool assembled to match demand. Security clearance is on file for each of them, each sits on the access list for the ramp, and each is trained to household standards rather than to a generic service script. That consistency is what keeps a sealed uplift moving through the same hands from the kitchen door to the galley, rotation after rotation.
Kosher inflight catering and dietary sets at YOD
Royal flight catering standards per cabin at CYOD / YOD
Menus at Cold Lake are written to the cabin, the mission and the season rather than issued from one fixed book, and inflight catering at CYOD moves through hot production, pastry and a cold larder before it is loaded. Local sourcing draws on dairy, fish and orchard produce from the surrounding region where the season allows it, worked into the specification rather than named as a dish. Every set is written against a documented allergen, halal, kosher or medical requirement, labelled per passenger and per cabin before it is sealed. That labelling is what lets a multi-class rotation board without a query at the galley door.
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First & VVIP cabins
First and VVIP cabins at Cold Lake are plated to a written specification rather than a standard tray, with VIP flight catering built to hold caviar and à-la-carte service on request. The presentation is filed against the standing order, so a repeat rotation is served the same way it was the first time.
Business cabins
Business cabins at YOD run on multi-choice hot service built to cabin specification, produced in oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals are boxed to the roster, with crew meals at Cold Lake dispatched alongside the passenger load rather than as an afterthought.
Protocol & dietary
Protocol and dietary sets at CYOD are documented per passenger, covering household, religious and medical requirements alongside halal and kosher production and the full range of IATA special meal codes. Inflight catering for these sets is produced on a separate line and sealed before it leaves that line, keeping the protocol tray apart from the general cabin run.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airline catering services under HACCP at CYOD
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Cold Lake airport
Cold Lake handles scheduled, charter, government and general aviation traffic across three runways, and that mix turns catering into three different problems on the same day: a delegation is a documentation problem, a peak wave is a capacity problem, and a repeat charter rotation is a repetition problem the kitchen has to hold steady. Airline catering at Cold Lake is planned against whichever of those three is live on a given rotation, rather than run to one fixed schedule regardless of the traffic on the apron.
The uplift reaches the aircraft here by hi-loader, boarded directly to galley height rather than staged at the foot of the stairs, with our own crews holding ramp access onto the wide-body stands. Aviation catering in Canada depends on that stand-side handoff to keep a multi-class load moving without a transfer point at ground level. In-flight catering in Canada and airport catering at Cold Lake both run off the same dispatch desk, so a diversion or a late change is worked from one point of contact rather than several.
What we commit to on this station is one coordinator, sealed carts and a signed handover at the galley door.
VVIP catering and commercial flights at Cold Lake, Canada
01
Government and state flight catering at YOD
A head of state aircraft boards from the same wide-body stands as any other large-cabin movement here, which is what lets government flight catering at Cold Lake run to airline volume without losing protocol handling. The file is documented per passenger, staff are security-cleared, and the uplift is sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Cold Lake
Across the 3840 metres of runway available here, private airliners — BBJ, ACJ and wide-body VIP configurations — are cleared without a length constraint on the loading plan. Royal flight catering at this station is held to a written household specification kept on file between movements, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at CYOD
A full three-cabin load has to be sequenced against the galley layout before it reaches the wide-body stands, and the 3840 metre runway here is what keeps that sequencing free of a length constraint on the rotation. Charter flight catering at Cold Lake covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering in Canada counted against the loading sheet before it moves.
Wide-body charter →
04
Airline and ad hoc catering at YOD
The wide-body reference code held at Cold Lake governs every stand this traffic uses, which is why an outstation rotation here is boarded to the same tray standard as a base station. Ad hoc airline catering covers outstation catering, diversion catering and technical stop catering off one duty roster, with AOG covered on the same desk across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at Cold Lake
The 3840 metre runway here clears large private airliners alongside standard business jet movements, so a single ramp plan covers both without a separate loading queue. Private jet catering in Cold Lake reaches the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift, with FBO catering, business aviation catering and business jet catering all run from the one kitchen.
Private jets →
Aviation catering trusted by operators at CYOD / YOD
Operators on commercial aviation catering at Cold Lake
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Cold Lake (YOD/CYOD), we specifically needed tray set catering airline. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Good attention to the operational side of catering. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Akira — Flight Planning Manager
“We had an outstation requirement at Cold Lake (YOD/CYOD) and the coordination was very smooth. Communication between dispatch, handling, and catering was clear throughout. That operational understanding was the biggest advantage. The order was complete on arrival and easy for us to check before closing the doors. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Scheduled airline
Elena — Station Operations Manager
“I needed reliable private jet menu at Cold Lake (YOD/CYOD) for a same-day departure. The team was responsive to a late change and the final order still arrived looking polished. I would definitely order from them again. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Fernando — Flight Experience Manager
Outstation catering data for Cold Lake (CYOD / YOD)
| Datum | Value |
|---|---|
| Longest runway | 3,840 m |
| Runways | 3 |
| Aerodrome reference code | wide-body |
| ICAO | CYOD |
Aircraft catering questions at YOD
Diversion catering and ramp questions at YOD
What operations gets asked every week about Cold Lake.
Ask operations directly →Can halal, kosher and SPML special meals be produced for flights through CYOD?
Halal and kosher sets, along with the full range of IATA special meal codes, are produced on a separate line and documented per passenger before sealing.
How far in advance does Cold Lake need a catering order, and how late can the specification change?
Cold Lake works to a standard lead time for a full specification, with last minute airline catering changes still accepted closer to departure where the cabin count allows it; the desk confirms both against your rotation.
Given the protocol handling this station holds, do you cater VIP, VVIP and government flights at Cold Lake Airport?
There is a dedicated protocol line for VIP flight catering and government flight catering here, run to a documented chain of custody from kitchen seal to galley handover.
Do you deliver private jet catering to the FBOs and the GA terminal at YOD?
Yes, by routing FBO catering to every operator on the field on the same cold chain and paperwork as an airline uplift, with no operator excluded from that dispatch.
Jet catering at airports near Cold Lake
YBY / CYBF
Bonnyville
Canada · 32 km from Cold Lake
Airline & VIP flight catering →
YLJ / CYLJ
Meadow Lake
Canada · 118 km from Cold Lake
Airline & VIP flight catering →
YLL / CYLL
Lloydminster
Canada · 123 km from Cold Lake
Airline & VIP flight catering →
Charter flight catering quote for Cold Lake airport
Request a quote
Send us your catering needs for YOD
Cold Lake (YOD / CYOD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cold Lake, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Cold Lake (YOD)