Camp Kannawin - Food
NW 09-39-01 W5 Sylvan Lake AB T4S 1S8 · Food - General
Inspection summary
Camp Kannawin - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on July 14, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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 2 times across 2 separate inspections, most recently on July 14, 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?
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 July 14, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 May 30, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
2 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS sanitizer test strips were found to be expired at the time of inspection. Staff indicated that replacement test strips had already been ordered. Staff were advised to ensure valid, unexpired test strips are available on site to accurately verify sanitizer concentrations.
- 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 doors to the dining hall were observed to have a gap along the bottom that is large enough to permit the entry of small rodents and other pests.Gaps around exterior doors may allow pests to enter the facility, increasing the risk of pest activity within the premises.Ensure the doors are adjusted, repaired, or otherwise maintained so they fit tightly and prevent the entry of pests and vermin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer in milk cooler in dining room was inaccurate. Please provide an accurate thermometer in this cooler to verify the storage temperatures of hazardous foods.
- 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?
- Doors of the dining hall have a gap at the bottom large enough for a small rodent to enter. A small amount of old droppings were observed. Please ensure this corner of the floor is cleaned and sanitized. Operator has several traps set and no other evidence was observedPlease adjust or repair the door so it is tight fitting to prevent pests from entering.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?