Camp Alexo - Kitchen
404024 Range Road 13-1A NE 27-40-13 W5 Clearwater County AB · Food - General
Inspection summary
Camp Alexo - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
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 July 31, 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 August 20, 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 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 July 31, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 31, 2026. 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.
5 inspections
- Risk Management Inspection
1 infraction
- 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?
- No monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility's bleach sanitizer spray bottles were tested and determined to exceed 1000 ppm chlorine (confirmed by dilution and retesting). The sanitizer was properly diluted with facility operators present, and all sanitizer spray bottles were remade to a concentration of 200 ppm chlorine.Please ensure all bleach sanitizers are maintained within the recommended range of **100 to 200 ppm chlorine** by verifying the concentration with chlorine test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of frozen Alfredo sauce were observed thawing at room temperature. The bags were still frozen solid at the time of the inspection. The operator was instructed on the approved methods of thawing food, including under cool running water or in a refrigerator. The Alfredo sauce was immediately moved and thawed under cool running water.After the correction, all temperature control equipment was operating effectively.Refrigerators were maintained below 4°C.Freezers were maintained below -18°C.No hot holding was being conducted during the inspection, as food is cooked and served directly to camp patrons.Any leftover food is rapidly cooled by placing it in the refrigerator within one hour of service.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
- 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?
- No monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- More than 5 cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats-based sanitizer (lemminee) was measured at greater than 400ppm. At greater than 400ppm, quats can be toxic. Test strips were not able to test the solution for correct concentration.*** Please ensure that quats-based sanitizer is 200ppm and tested daily with test strips and recorded. ***
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher sanitizing rinse temperature was only 65°C. To adequately sanitize dishes this temperature must be 71°C or greater. *** Please service the dishwasher to ensure that is can heat the dish to a minimum of 71°C. In the interim, please manually sanitize dishes and equipment following the 3-compartment sink method. ***
- 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?
- The back door was propped open at the time of the inspection. This can allow the entry of pests. *** please ensure all doors are closed or provided with screens to prevent the entry of pests. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions