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Camp Bellevue - Food

NE 15-55-9 W4 St. Paul County No. 19 (Rural) AB · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher initial rinse cycle concentration was at 50ppm chlorine. Ensure that rinse cycle concentration is at 100ppm chlorine for effective sanitization of dishes/utensils.Two more cycles were run, and dishwasher achieved 100ppm chlorine. Therefore, ensure that 3-4 cycles are ran before dishes are placed in dishwasher, & monitor concentration using chlorine test strips.
    • 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?
      • Permit on display had expired. Sept 2023Ensure you have a valid permit at display at a conspicuous place at all times.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminate counter-tops edges are starting to peel and lift. Kitchen counter tops and side cabinets appeared to be in disrepair. Ensure counter tops are smooth, easy to clean and non-absorbent to facilitate cleaning and sanitization.* Tape cannot be a permanent method of repair.
  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminate counter-tops edges are starting to peel and lift. Kitchen counter tops and side cabinets appeared to be in disrepair. Ensure counter tops are smooth, easy to clean and non-absorbent to facilitate cleaning and sanitization.* Tape cannot be a permanent method of repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles underneath/around the dishwashing area was not in good repair. Ensure floors are smooth and easy to facilitate cleaning/sanitizing.