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Bear Creek Folk Festival - Volunteer Camp Kitchen

PO Box 21510 Grande Prairie AB T8V 6W7 · Food - Special Event

Official record from Alberta →

Inspection summary

Bear Creek Folk Festival - Volunteer Camp Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on August 14, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on August 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 2 separate inspections, most recently on August 14, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?

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

  1. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths are being left on counters. Cloths moved to cleaning buckets- Ensure wet wiping cloths are stored in their appropriate cleaning or sanitizing bucket between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are foods being stored on the floor in the walk-in cooler, dry storage areas and reefer unit- Ensure all foods and food packaging are stored off the ground (6 inches)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available. 3-compartment sink sanitizer basin is filled with chlorine solution as well as sani buckets, but operator unable to verify sanitizer concentration. Operator using hydrogen peroxide sanitizer test strips for chlorine testing. Quat test strips and sanitizer available. - Switch sanitizer in use to quat for dish and surface sanitizing. - Ensure testing of sanitizer occurs for every fresh batch and every 2 hours.- Ensure quat and chlorine sanitizers are not mixed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • The door entering into kitchen cook-line is being left open for cooling air-flow. There is no pest entry prevention such as a screen.- Ensure the doors are left closed as much as possible to prevent pest access
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration units were tested and were at or below 4c/40F - SATISFACTORY.2. All hot-holding units (both inside the kitchen and outside) were not functional and could not be tested.The owner / operator of this facility is requested to conduct the following, namely:1. Submit photographs to the acting Executive Officer indicating that all hot-holding units are at or above 60c/140F.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature dishwasher (after five attempts) measured a maximum temperature of 66.0 Degrees Centigrade. The dish level temperature required is 71 Degrees Centigrade or greater.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature dishwasher to ensure a sanitize temperature of 71c or greater is capable at the dish level. 2. If item #1 cannot be achieved, the next option is to run all dishware / utensils through the dishwasher and then immerse them in the compartment sink for 2 minutes in a 100-200 PPM chlorine bleach and water sanitizing solution. After 2 minutes, remove dishware / utensils and airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not available to test the sanitizer buckets / containers or any sanitizing solutions in the compartment sinks.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips and ensure they are used to ensure the correct concentration of sanitizer being used. In the case of using chlorine, ensure a 100-200 PPM chlorine solution is kept in all sanitizer buckets / containers and in any of the compartment sinks (where cookware is being sanitized).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. All hand wash sinks inside this kitchen contained hot and cold potable water, liquid hand soap, and disposable hand towels - SATISFACTORY.2. The barbeque exterior to this volunteer kitchen did not contain a hand wash sink close to where food was being handled / cooked.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a temporary handwash station is set up extremely close to where raw meat / food is being handled / cooked.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • At time of inspection:1. A light was not functional in a walk-in freezer.The owner / operator of this facility is requested to conduct the following, namely:1. Make all necessary repairs to the light fixture or have a "buddy system" plan in place in case an employee is locked inside this freezer with no light available. No individual shall enter into this walk-in freezer without another employee present - waiting exterior from inside this appliance.2. If using this modular kitchen next year, this light fixture must be repaired and functional prior to next season's event.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • At time of inspection:1. Some doors leading to the inside of this mobile kitchen were left open. This allowed pests to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the doors (leading to the exterior) are kept closed as much as feasibly possible.
  4. Demand Inspection

    0 infractions

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