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Camp Silversides - Kitchen

18 Brighton Beach Road Lacombe County AB T0C 0J0 · Food - General

Official record from Alberta →

Inspection summary

Camp Silversides - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on June 23, 2026, recorded 2 infractions.

None of the 4 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.

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 4 times across 3 separate inspections, most recently on June 24, 2025. 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 3 times across 3 separate inspections, most recently on June 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 November 14, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 23, 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 2 times on August 7, 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.

4 inspections

  1. 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)?
      • The high temperature dishwasher reads over 82C at the manifold but measures only 66.9C at plate level after repeated cycles.Operator will use chlorine on-site to manually sanitize in the dishwashing sink.Operator will arrange for a service of the dishwasher at the first opportunity.ACTION:Please manually sanitize all dishes using either 100ppm chlorine solution or 200ppm quats solution until the dishwasher has been repaired. Please notify PHI once dishwasher has been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris observed under the blade guard of the meat slicer.ACTION:Please deep clean and sanitize the blade and the blade guard interior.2) Significant ice build up observed around the door frame of the walk-in freezer - the ice prevents the door from closing. It is possible that the air is condensing and forming ice build up due to lapses in the door's seal.ACTION:Please identify and resolve the cause of the ice accumulation, remove the ice accumulation.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • - Sunlight was observed coming in from the back door of the facility. The weather-stripping of the back door needs to be replaced to protect the facility from pests.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A tray of eggs was observed on the middle shelf of the cooler. Corrective action: After the conversation with the operator, the tray was moved to the bottom shelf of the cooler. - Please ensure that raw food such as eggs and meats, are stored on the bottom shelf of the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high-temperature dishwasher was recorded at 58.6 degrees C. - The facility has a two-compartment sink to effectively wash, rinse, and sanitize the equipment and utensils. The equipment and utensils will be sanitized manually until the dishwasher is repaired. Please repair/adjust the dishwasher to ensure that the temperature is maintained at 71.5 degrees C at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the food prep area did not have paper towels. Corrective action: After the conversation with the operator, paper towels were placed next to the sink.- Please ensure that handwashing sinks are supplied with soap, paper towels, and hot and cold running water for effective 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?
      • - Sunlight was observed coming in from the back door of the facility. The weather-stripping of the back door needs to be replaced to protect the facility from pests.
    • 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 no pest control records on site at the time of Inspection.Ensure that pest control records are filled out and kept on site at all times in order to show that adequate pest control measures are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Scoops were observed stored inside the bulk foods' containers. Corrective action: The scoops were removed from the containers. Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris build-up was observed in these areas:- Ceiling of the food prep and dishwashing area. - Behind the fume hood. - On the wiring of the dough mixing machine close to where utensils are stored. Please ensure to clean the implicated area to prevent further accumulation.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was measured at 6.7C. Asked the operator to move all the food to a different refrigerator and the infraction was corrected. Please ensure to fix/ repair the cooler in order to keep the food below 4C.. Freezers were measured to be below -18C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine and Quats test strips on site at the time of Inspection. Ensure that there are sanitizer test strips on site at all times in order to confirm that the sanitizer used is at a sufficient concentration.
    • 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 no pest control records on site at the time of Inspection.Ensure that pest control records are filled out and kept on site at all times in order to show that adequate pest control measures are in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the ceiling at the food prep area. Please ensure to clean the implicated area to prevent further accumulation.
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