Camp Cadicasu - Kitchen

SW 14-24-6 W5 Kananaskis AB · Food - General

5 inspections

1. Risk Management InspectionAug 27, 2026

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The food items on the buffet are not covered. To be covered as much as possible to protect from contamination (coughs, sneezes, etc.) and anything leftovers from the buffet are to be discarded (unless were in contamination-preventative packaging like the ketchup packets).
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Need to obtain quat testing strips on-site that read up to 200 or 400ppm.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The flooring along the wall under the spray sink is damaged and coming away from the wall. To be repaired.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There is a large leak from piping at top back of dishwasher, leading to water accumulating in the pan under the dishwasher. Leak to be repaired.There is a leak from the hot water tap of the 2 compartment sink. To be fixed to avoid depleting the hot water supply.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Overall cleanliness is very good, there is just some debris accumulating under the cooking equipment and under rubber mats. Please clean this area.
2. Monitoring InspectionAug 19, 2026

   7 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The food items on the buffet are not covered. To be covered as much as possible to protect from contamination (coughs, sneezes, etc.) and anything leftovers from the buffet are to be discarded (unless were in contamination-preventative packaging like the ketchup packets).
   • 09. Are chemicals stored and handled in a safe manner?
     • There was a spray bottle of chemical on a shelf with food. Please store separately. Corrected during inspection.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Have run out of sanitizer for the dishwasher. Dishwasher is to be dispensing 100ppm chlorine during final rinse. Will need to be sanitized manually until more sanitizer received for dishwasher. Was advised it should be coming tomorrow.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Need to obtain quat testing strips on-site that read up to 200 or 400ppm.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There is a large leak from piping at top back of dishwasher, leading to water accumulating in the pan under the dishwasher. Leak to be repaired.There is a leak from the hot water tap of the 2 compartment sink. To be fixed to avoid depleting the hot water supply.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The flooring along the wall under the spray sink is damaged and coming away from the wall. To be repaired.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Overall cleanliness is very good, there is just some debris accumulating under the cooking equipment and under rubber mats. Please clean this area.
3. Monitoring InspectionAug 13, 2025

   9 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There were some boxes of cantaloupe being stored on the floor. Store up off the floor. Corrected during inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The food items on the buffet are not covered. To be covered as much as possible to protect from contamination (coughs, sneezes, etc.).
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • There was a ham thawing in the sink in water. To thaw under cold-running water, not in stagnant water. Corrected during inspection.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The dishmachine was not dispensing any sanitizer. To dispense 100ppm chlorine during final rinse. Corrected 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)?
     • Need to obtain quat testing strips on-site that read up to 200 or 400ppm.
   • 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?
     • There were some mouse droppings in the far corner of the dry storage room and in the corner behind the hot-holding unit in the kitchen. Remove droppings and sanitize these areas.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The wall behind the freezers in the dry storage room is damaged. Repair wall. Recommend putting some stronger material (e.g. stainless steel) in this area so walls do not get damaged when opening freezers.The flooring along the wall under the spray sink is damaged and coming away from the wall. To be repaired.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There are some large plastic bowls with cracks. Replace the damaged bowls.The lid of one of the freezers is damaged with exposed insulation. To be repaired or replaced.Some of the chest freezers won't close fully as they need to be de-frosted. Defrost the freezers.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Overall cleanliness is very good, there is just some debris accumulating under the cooking equipment. Please clean this area.The small fridge in the staff coffee area also needs cleaning.
4. Risk Management InspectionAug 20, 2024

   3 infractions

   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The quat testing strips on-site only read up to 100ppm. Need new strips that will read in range of 200-400ppm. Was advised new ones had been ordered.
   • 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?
     • There were some mouse droppings in the closet/room where the hot water tank is located. Was advised this area had been cleaned since last inspection so new mouse droppings here.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There were some chipped dishes in the kitchen. Was advised they aren't used. Please discard them.
5. Monitoring InspectionAug 1, 2024

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The quat sanitizer was only coming out of the dispenser at about 150ppm so spray bottles were only at 150ppm. Spray bottles manually mixed so at least 200ppm but please adjust dispenser so it is dispensing at 200ppm. Do not exceed 400ppm on any food contact surface unless rinsing off afterwards.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Some foodhandlers were wearing bracelets. Were removed during inspection.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The dishwasher was not dispensing any sanitizer. To dispense at least 100ppm. Until repaired will need to manually sanitize the utensils after coming out of the dishwasher (with either 100-200ppm chlorine/bleach solution or 200ppm quat solution) and/or use some disposable utensils for serving foods.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The quat testing strips on-site only read up to 100ppm. Need new strips that will read in range of 200-400ppm.
   • 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?
     • There were some mouse droppings in the closet/room where the hot water tank is located. Please remove the droppings (spray with 1 parts bleach to 9 parts water first), then clean and sanitize the area.
   • 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?
     • The food permit that is on display is expired. Please post current food permit on public display.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There were some chipped dishes in the kitchen. Was advised they aren't used. Please discard them.