Bar Harbour Camp - Kitchen
SE 34-40-20 W4 Stettler County AB · Food - General
Inspection summary
Bar Harbour Camp - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 30, 2024. The most recent inspection, on July 22, 2026, recorded 3 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 6 times across 4 separate inspections, most recently on July 22, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on July 2, 2026. 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 4 times across 4 separate inspections, most recently on July 22, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 3 times across 3 separate inspections, most recently on July 2, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 3 times across 3 separate inspections, most recently on July 2, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
4 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer bottle concentration was measured at ~400ppm at the time of the inspection. Please ensure test strips are obtained, and concentrations are maintained at 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial dishwasher is not currently functional. 3 sinks are available for manual dishwashing. Plans are in place to have the commercial dishwasher replaced eventually.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Separate designated hand sink is not available. Discussed refraining from using the washroom sink for handwashing purposes. Please ensure a functional hand sink is installed within the kitchen as soon as possible.If the commercial dishwasher is replaced, one of the sinks currently used for dishwashing can be used as a designated hand sink. Using one of the three currently available sinks for handwashing and using the other two for manual dishwashing (2-sink method) is only acceptable if single-use disposable plates/utensils are used for campers (possible temporary solution).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer bottle concentration was measured at ~400ppm at the time of the inspection. Please ensure test strips are obtained, and concentrations are maintained at 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial dishwasher is not currently functional. 3 sinks are available for manual dishwashing. Plans are in place to have the commercial dishwasher replaced eventually.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Separate designated hand sink is not available. Discussed refraining from using the washroom sink for handwashing purposes. Please ensure a functional hand sink is installed within the kitchen as soon as possible.If the commercial dishwasher is replaced, one of the sinks currently used for dishwashing can be used as a designated hand sink. Using one of the three currently available sinks for handwashing and using the other two for manual dishwashing (2-sink method) is only acceptable if single-use disposable plates/utensils are used for campers (possible temporary solution).
- 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?
- Operator discussed pest control methods that are implemented during the months of the year the camp is not in operation. Discussed not using baited traps while the camp is operational.Few areas were observed with rodent droppings including on the lower shelf of the wooden table near the back door, and within some of the brown storage cabinets facing the main kitchen area. Operator discussed that completion of a full cleaning and disinfection of the kitchen prior to operation is in progress. Please ensure droppings are removed, and affected areas cleaned and disinfected using appropriate precautions as discussed.AHS pest control checklist provided. Please ensure it is completed monthly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fire suppression system has been inspected, however the commercial ventilation hood is overdue for professional servicing. Operator confirmed they are actively trying to find a qualified service provider. Please ensure the ventilation hood is serviced as soon as possible.
- 23. Is the facility maintained in a clean and sanitary condition?
- A full cleaning and disinfection of the kitchen is in progress before the start of the season. Please pay particular attention to:- Storage cabinets, especially the ones where rodent droppings were observed- The wooden table near the walk-in cooler where some droppings were also observed; recommend sanding down and re-finishing the surface to ensure it is easily cleanable- Please also remove duct tape used to hang temperature log sheets on the walk-in cooler as it is not cleanable (recommend switching for washable reusable poster strips).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing to be put in place until dishwasher is working properly and chlorine level is 100PPM
- 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?
- You must purchase a blue light bug stunner for flying insect control. - This has been put in place. But it requires cleaning. It is really dirty and the area where its sitting is really dirty and needs to be cleaned. Very poor sanitation.
- 20. Do food handlers at the facility have adequate food safety training?
- A cleaning and sanitation process for kitchen staff needs to be developed for staff to follow daily. Specially with the screen door open all the time. Dust comes in all the time. Please write one up so that i can review the cleaning schedule they are supposed to follow.August 9 please email me a copy of the sanitation plan for staff. There are lots of examples of sanitation plans on the internet that can be modified.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Test strips are required that are up to date and not expired. New ones should be purchased once per year. Corrected. The test strips are new but they are not being used. There was no chlorine in the sanitation cycle of the mechanical dishwasher. This must be taken care of immediately.Manual dishwashing procedures must be unused until dishwasher is repaired.The HVAC system needs to be cleaned and new stamp of date cleaned put on it. It is past its certification date. This needs to be done within 30 daysAug 9,2024 please provide me an update on when you can get the hvac system recertified. its over due for cleaning and certification. Book a date for getting it cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility needs cleaning, the mechanical dishwasher is dirty, and counter and bug zapper is terrible condition. Lots of dust coming in from the screen door area. If you leave the door open and just the screen door closed you're going to have to clean the shelves and equipment daily due to the dust coming in. The door of the walk-in fridge should be painted
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing to be put in place until dishwasher is working properly and chlorine level is 100PPM
- 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?
- You must purchase a blue light bug stunner for flying insect control. - This has been put in place. But it requires cleaning. It is really dirty and the area where its sitting is really dirty and needs to be cleaned. Very poor sanitation.
- 20. Do food handlers at the facility have adequate food safety training?
- A cleaning and sanitation process for kitchen staff needs to be developed for staff to follow daily. Specially with the screen door open all the time. Dust comes in all the time. Please write one up so that i can review the cleaning schedule they are supposed to follow.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Test strips are required that are up to date and not expired. New ones should be purchased once per year. Corrected. The test strips are new but they are not being used. There was no chlorine in the sanitation cycle of the mechanical dishwasher. This must be taken care of immediately.Manual dishwashing procedures must be unused until dishwasher is repaired.THe HVAC system needs to be cleaned and new stamp of date cleaned put on it. It is past its certification date. THis needs to be done within 30 days
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility needs cleaning, the mechanical dishwasher is dirty, and counter and bug zapper is terrible condition. Lots of dust coming in from the screen door area. If you leave the door open and just the screen door closed you're going to have to clean the shelves and equipment daily due to the dust coming in. The door of the walk-in fridge should be painted
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?