Camp B.B. Riback - Kitchen
SE 07-36-24 W4 Pine Lake AB T0M 1S0 · Food - General
Inspection summary
Camp B.B. Riback - Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on June 20, 2025. The most recent inspection, on June 20, 2025, recorded 1 infraction.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on June 20, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
1 inspection
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Orange Multi-Surface Cleaner RTU was mentioned to be used to sanitize food contact surfaces such as cutting boards. The staff were informed that the RTU solution would not be considered an appropriate food-grade sanitizer for food contact surfaces. PHI asked for staff to use diluted non-scented household bleach as a sanitizer solution (1 teaspoon of bleach per liter of water). Please ensure that a food-grade sanitizer is used to sanitize food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?