1777- Islander - Food
Mobile Work Camps Gift Lake AB T6E 6A6 · Food - General
Inspection summary
1777- Islander - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on July 10, 2025, found no infractions.
3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.
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 October 23, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on October 23, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times across 2 separate inspections, most recently on March 21, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on October 23, 2024. For example:
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?
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 once on October 23, 2024. 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.
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the beginning of the inspection, the kitchen's designated handwashing sink basin contained a bucket filled with utensils, effectively preventing access to using the sink. The bucket was relocated at the time of the inspection.Ensure that access to the designated handwashing sink is not impeded.
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Habco refrigerator, nearest the small beverage cooler was observed to be holding a temperature of 9 degrees Celsius at the time of the inspection.The temperature was recorded using an inferred laser thermometer.The high-rick foods which required temperature control were directed to be relocated to a different refrigerator during the inspection.Ensure that this unit is not used for the storage of high-risk foods, until it is able to maintain a temperature of 4 degrees Celsius or less.
- 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 live mouse was observed in the dry storage section of the kitchen at the time of the inspection.Furthermore, at least one dead mouse was observed a catch-all trap box located under the dry storage shelving unit. The traps were indicated to have last been checked on October 7, 2024, prior to the inspector being onsite. The facility is aware of the situation and has laid additional traps in key areas and has attempted to pest proof the joints between the modules of the camp to prevent pest entry.Ensure that necessary actions are undertaken to eliminate the presence of pests; ensure that traps are checked on a more routine basis; and that records of pest control activities are available for review.
- 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 camp's current food handling permit was not displayed at the time of the inspection.Ensure that the camp's designated food handling permit is displayed in a location that is visible to the public.A copy of the site's current permit was emailed to the operator alongside this report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The Habco refrigerator that was indicated to be holding foods at 9 degrees Celsius was noted to have a large gap in the door seal due to a tear at the door.This tear is likely the cause of the increased temperature in the unit and the seal will need to be repaired/replaced prior to returning high-risk foods to the unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was empty at the time of the inspection and no paper towel was available in the kitchen area for handwashing purposes.The kitchen staff were directed to re-fill the paper towel dispenser before beginning food handling.Ensure that handwashing sinks are stocked with handwashing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?