Camp He Ho Ha - Kitchen
NW 32-53-05-W5 Parkland County AB T0E 2B0 · Food - General
Inspection summary
Camp He Ho Ha - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on September 15, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests.
The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 once on June 20, 2024. 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 safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times on June 20, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on June 20, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 June 20, 2024. 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.
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Single use disposable scoops (without a handle) were being used to scoop bulk ingredients. Ensure a food grade scoop with a handle is used going forward. The scoop must be stored in a manner that prevents contamination. (This was corrected during inspection)2. Food in the walk-in cooler was stored too close to the floor. Ensure all stored food is stored in a manner that prevents contamination. There should be 6 inches of space between food and the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Employees were observed washing hands in a sink with dishes in it. Discussed with operators that a dedicated handwashing sink must be accessible to all food handlers at all times. There should be soap and paper towel by this sink and shouldn't be used for anything other than handwashing.
- 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?
- 1. Weather-stripping at the back door requires repair to avoid the entry of pests.2. Facility conducts their own pest monitoring. Will send AHS pest control checklist so staff can conduct monthly monitoring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Storage cupboard near the dishwasher is improperly finished (chipped paint). Ensure the shelving and area is resurfaced so it is smooth, easily cleanable and impervious to moisture. 2. Noted that dry storage shelving out by the back door is starting to chip in some areas and will require resurfacing soon as well.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The fans and ceiling in the walk-in cooler were dusty. Ensure the fans and surfaces are cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?