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Camp Kuriakos - Main Kitchen

39317 Range Road 24 Lacombe County AB T0C 0J0 · Food - General

Official record from Alberta →

Inspection summary

Camp Kuriakos - Main Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on August 27, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on August 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 18, 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 once on May 28, 2025. 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 November 26, 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?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 registering chlorine when tested on a test strip. The drain was obstructed causing the water to run through the machine and not fill. Drain was cleared and subsequent cycle showed 200 ppm. Please ensure the dishwasher is in good operating condition and dispensing chlorine at the appropriate rate at the beginning of rentals.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Tests trips were expired. Please ensure all testing equipment is being used according to the manufacturer.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop with handle was observed resting in the flour. Scoop was removed. Please ensure the scoops are stored with the handles out of food to prevent potential contamination.
  6. Risk Management Inspection

    0 infractions

  7. 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 paint on the edges of the counter to the right of the dishwasher is chipping away. Paint chips can get into and contaminate food. Unsealed surfaces cannot be properly cleaned and sanitized.Please have the edges of the counter resurfaced and smooth, non-absorbent and easiliy cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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 was dispensing chlorine at 50 ppm. Operator will adjust the concentration to 100 ppm.
    • 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. Mouse droppings were observed in some drawers and cupboards and on the floor in a few locations. Maintenance has been filling holes to prevent rodents entering the facility, and traps were set in several locations. 2. Pest records have not been maintained since spring of 2023. Please resume recording pest control records. Remove all droppings by spraying with a 1:10 part bleach solution, allow to sit for 10 minutes then remove. Mask and gloves should be worn. All affected shelving and equipment must be sanitized or run through the dishwasher at 100 ppm.

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