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Beaver Lake Fire Base - Food

13-34-66-13 W4 Lac La Biche AB · Food - General

11 inspections

  1. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle located on the stainless steel counter below the spice rack measured >400 ppm. Ensure quat sanitizer solutions are maintained at 200-400 ppm as this is the food grade concentration as per manufacturer's instructions. Concentration must be verified with a test strip.Used, wet cloths were observed on a food contact surface.Ensure all used cleaning cloths are stored in a sanitizing solution of appropriate strength or placed in a reprocessing bin immediately after use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The rinse temperature of the dishwasher and the sanitizing water temperature of the three-compartment sink were not being recorded.Ensure food safety logs are maintained and filled in daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic containers were found in several bulk bins as scoops.Scoops must be durable, washable, and have a handle. If scoops are stored in the product (not recommended), then the handle must not contact the food product.Plastic containers were removed from the bulk bins and discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of previously melted butter with a brush on top was observed in the back storage area.Several blocks of butter were observed stored at room temperature on the counter; unknown how long they were at room temperature for.Butter is a high risk food ingredient and the label specifies "keep refrigerated". Butter can be kept at room temperature for a maximum of two hours before use if time is tracked in some way. Maple syrup specifying "refrigerate after opening" was found open at room temperature on the stainless steel counter below the spices.Ensure label directions for food storage are followed.Maple syrup was placed in the fridge during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located during inspection.Test strips must be available at all times to monitor sanitizer concentration.Ensure sanitizer concentration is verified with a test strip each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was present in dispensers, but paper towel jammed inside the dispenser or came out in small quantities with tearing.Paper towel must be in a dispenser that is capable of effectively dispensing the paper towel. If paper towel for the current dispensers cannot be sourced, the dispensers may require changing.
    • 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?
      • Pest control reports were not available. The pest control self checklist has previously been provided.Ensure a pest control inspection is conducted at least once per month and results are documented. Records must be available for inspection.Pest control self checklist sent via email.
    • 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?
      • Posted permit expired April 30, 2026.Post the current permit.
  2. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The rinse temperature of the dishwasher and the sanitizing water temperature of the three-compartment sink were not being recorded.Cooler temperatures in the kitchen have not been recorded since May 7.Cleaning logs have not been completed since April 24.Ensure food safety logs are maintained and filled in daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Granola present near the salad bar was not covered. Inspection occurred between service times.Ensure food is covered when in storage to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several open food items, including Smucker's ice cream topping, sauces, and salad dressings specifying "refrigerate after opening" were found at room temperature.Ensure label directions for food storage are followed.Items were either discarded or moved to a cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired in November 2025.Obtain new test strips that are within their expiry date.Test strips do not appear to be used regularly to check sanitizer concentration. One vial of test strips had the foil on and was unopened.Ensure sanitizer concentration is verified with a test strip each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not present in dispensers.Staff stated that they were having difficulty finding paper towel that fit the dispenser.Paper towel must be in a dispenser. If paper towel for the current dispensers cannot be sourced, the dispensers may require changing.Soap was stored inside the handwashing sink.Store soap outside the sink. If the dispenser attached the wall cannot be used, have a shelf or cart nearby that the soap can be placed on.
    • 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?
      • Posted permit expired April 30, 2026.Post the current permit.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One spray bottle of quaternary ammonium (quat) sanitizer measured >400 ppm.Ensure quat sanitizer concentration is maintained at 200-400 ppm as per manufacturer's instructions.Verify sanitizer concentration with a test strip each time a solution is prepared, and at least daily prior to use if solution is used over multiple days.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning cloths were observed on a food contact surfaces.Used cleaning cloths must be stored in a sanitizing solution of appropriate strength to help prevent bacterial growth.Cloths were placed in a sanitizing solution during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The dishwasher temperature log showed temperature recordings well below the 180F at the gauge that is required.If the dishwasher is reading below 180F at the gauge level corrective action is required and needs to be logged on the form.The dishwasher should be run a few times prior to taking the temperature.Person in charge should check the logs at least once per day and follow up with any corrective actions needed. All staff need to be aware of required temperatures and what actions to take if temperatures are not at required levels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired in November 2025.Obtain new test strips that are within their expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small stand mixer had a build up of debris on the guard.The mixer attachments stored beneath the mixer had food debris on them.Ensure the mixer and all associated parts are cleaned and sanitized after each use, and maintained in clean and sanitary condition.
  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The dishwasher temperature log showed temperature recordings well below the 180F at the gauge that is required.If the dishwasher is reading below 180F at the gauge level corrective action is required and needs to be logged on the form.The dishwasher should be run a few times prior to taking the temperature.Person in charge should check the logs at least once per day and follow up with any corrective actions needed. All staff need to be aware of required temperatures and what actions to take if temperatures are not at required levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwashing sink was blocked by movable carts.Ensure there is clear and easy access to the hand sink at all times.Carts were moved during inspection.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Dishwasher temperature and sanitizer logs had dates written over so the actual day of the month and day of the week did not match.Ensure logs are filled out accurately to help ensure food safety requirements are being met.The temperature log for the walk in cooler had recorded temperatures of 5C and 6C with no corrective actions listed.If temperatures are above 4C, re-take the temperature in approximately 30 minutes. If temperature is still above 4C, take corrective actions and log them on the temperature log.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceramic bowls and single use containers were found in multiple bulk bins for use as scoops.Scoops must be durable, washable and have a handle. If stored in product, handle must not contact product.Bowls were removed from bins and sent for washing.Single use containers were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available but do not appear to be used regularly (end of the roll was discolored). Concentration was being logged, but no entries were present after Sept 1, and the days of the week and month did not align.Ensure quat test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify each day prior to use.Record sanitizer concentrations daily to verify the testing is being completed. Quat solutions must be maintained between 200-400 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A spray bottle near the entrance to the dining area was unlabeled.Ensure all spray bottles are labeled to indicate contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mixer guard had food debris present.Ensure the mixer guard is thoroughly cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A drawer containing whisks had oil at the bottom.Clean the drawer and wash any affected utensils.A metal container for crackers had a sticky substance at the bottom.Clean the container and discard affected cracker packages.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken was observed thawing at room temperature.Chicken was placed into the cooler during inspection.Ensure high risk food items are thawed in an approved manner:- in the cooler, - under cold running water,- as part of the cooking process, or- in the microwave, if the item will be used immediately.2. Soup in hot holding measured 58.4C during inspection. Temperature was turned up during inspection. Monitor food temperature at least every hour; if temperature falls below 60C it may be reheated to 74C once.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available. Inspector was informed test strips are used every other day to verify sanitizer concentration. Concentration was being logged, but no entries were present after May 8.Ensure quat test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify each day prior to use.Record sanitizer concentrations daily to verify the testing is being completed. Quat solutions must be maintained between 200-400 ppm.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in the dishwashing sink measured >400 ppm (test strip turned bright blue).Ensure quat sanitizer solutions are maintained 200-400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whipped butter and 18% creamers were found at room temperature in the service area.High risk food items must be kept at 4C or less, or discarded after 2 hours. It is recommended to put a limited supply out for service times.To be able to leave items at room temperature there must be proof they are shelf stable.Whipped butter packets and creamers were placed into the cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available. Inspector was informed test strips are used once per week to verify sanitizer concentration. Concentration is not loggedEnsure quat test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify each day prior to use.Record sanitizer concentrations to verify the testing is being completed. Quat solutions must be maintained between 200-400 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand soap was not available in the dispenser. Staff reported using dishsoap for handwashing.Ensure hand soap in a dispenser (pump style is acceptable) at all times to facilitate proper handwashing.Liquid soap in a dispenser was brought from the washroom during inspection.2. There was no paper towel in any of the 3 dispensers near the handwashing sink. Staff reported the key for the dispensers was not available. Paper towel was not close by.Ensure there is paper towel available in dispensers at the handwashing sink and washroom sink. If a key cannot be found/ordered, the dispensers must be changed.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured 0 ppm in one bucket.Solution was changed out during inspection and measured 400 ppm.Ensure solutions are maintained at 200-400 ppm. It is recommended that solutions be changed about every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whipped butter packets were found at room temperature.Ensure high risk food items are kept at 4C or less. If above 4C, they must be served within 2 hours.Packets were placed into the cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available but still in their foil wrapper, indicating they have not been used.Ensure quat test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand soap was not available in the dispenser. Staff reported using dishsoap for handwashing.Ensure hand soap in a dispenser (pump style is acceptable) at all times to facilitate proper handwashing.2. A cart with cutting boards on it was blocking access to the handwashing sink.Ensure the handwashing sink is easily available to all staff at all times to facilitate handwashing.3. The garbage can for paper towel disposal after handwashing was in the corner and no bag/liner was present.Ensure the garbage can is located in close proximity to the handwashing sink and that a bag/liner is present to facilitate easy trash disposal.
  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic cups were found in bulk bins as scoops.Do not use single use items as scoops.Scoops must be durable, washable, and have a handle. If stored in product, handle must not contact product.Plastic cups were discarded during inspection.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of quat solution measured >400 ppm.Ensure quat solutions are maintained at 200-400 ppm. Solutions must be verified with a test strip when they are prepared and each day prior to use if they are used over multiple days.Several bottles of quat sanitizer were not labeled. Ensure all bottles are labeled to indicate contents.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Records were not available for the hot water temperature used for sanitizing dishes for manual dishwashing.Ensure hot water temperature is recorded at least once per day.If the dishwasher is used, record the temperature of the dishwasher.Note: when recording temperatures, record the exact time and temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use containers were found in bulk soup base bins and rice bins as scoops.Do not use single use containers as scoops. Scoops must be durable, washable, and have a handle.If stored in food product, handle must not contact food product.Single use containers were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter packets were at room temperature beside the toaster. Condiments, including syrup, ketchup, mustard, and tartar sauce specifying "refrigerate after opening" were found open on tables.Ensure label directions for food storage are followed.Items may be left out for immediate service but must be placed back into the cooler between service times.
  11. Risk Management Inspection

    0 infractions