Camp Kindle - Food
26050 Range Road 61 Mountain View County AB T0M 2E0 · Food - General
Inspection summary
Camp Kindle - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on September 22, 2026, found no infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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 2 times across 2 separate inspections, most recently on June 6, 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)?
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 6 times across 6 separate inspections, most recently on June 25, 2026. 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 6, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on June 12, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
7 inspections
- Risk Management Inspection
0 infractions
- 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?
- The cabinet baseboard below the sink in the canteen area is damaged, exposing raw wood that would be difficult to clean.Repair of this area is scheduled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
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)?
- Chlorine test strips onsite were for high‑level concentrations (1,000 ppm+) and not suitable for food‑safe sanitizer testing. Please obtain chlorine test strips that measure 100 ppm. A photo of appropriate strips will be sent via email.
- 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 cabinet baseboard below the sink in the canteen area is damaged, exposing raw wood that would be difficult to clean.Repair of this area is scheduled.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A couple of the small measuring spoons (tsp and tbsp) in the lower plastic storage drawers below the service window had food debris/staining.Please sort through the measuring spoons and clean or discard any that are stained or dirty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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?
- The cabinet baseboard below the sink in the canteen area is damaged, exposing raw wood that would be difficult to clean.Repair of this area is scheduled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand 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?
- The cabinet baseboard below the sink in the canteen area is damaged, exposing raw wood that would be difficult to clean.Repair of this area is scheduled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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?
- The cabinet baseboard below the sink in the canteen area is damaged, exposing raw wood that would be difficult to clean.Repair of this area is scheduled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Serving utensils at front were stored in different directions.COMPLETE THE FOLLOWING:1. Please store the utensils with the action side pointed in the same direction to protect the food contact surface from contamination when reaching for the utensils.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The QUAT sanitizer test strips expired in 2018.COMPLETE THE FOLLOWING:1. Please replace the test strips.
- 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. There is unfinished wood around the faucet at the janitor sink.COMPLETE THE FOLLOWING:1. Refinish wood, so it is smooth, non-absorbent and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?