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Camp Tamarack - Food

704081 Range Road 62 County of Grande Prairie AB T8W 5B3 · Food - General

Official record from Alberta →

Inspection summary

Camp Tamarack - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 12, 2026. The most recent inspection, on September 14, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on August 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on September 9, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 2 separate inspections, most recently on August 13, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Ventilation canopy hood has not been professionally cleaned. Service date for cleaning was August 2024. Ensure ventilation canopy hood is professionally cleaned.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy hood has not been professionally cleaned. Service date for cleaning was August 2024. Ensure ventilation canopy hood is professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher: electronic temperature gauge is not properly calibrated.Ensure electronic temperature gauge is either calibrated or purchase a waterproof dishwasher thermometer for testing.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White upright fridge in the dining area is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units that store high risk or perishable foods are equipped with a thermometer to monitor temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy hood has not been professionally cleaned. Service date for cleaning was August 2024. Ensure ventilation canopy hood is professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher: electronic temperature gauge is not properly calibrated.Ensure electronic temperature gauge is either calibrated or purchase a waterproof dishwasher thermometer for testing.
  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are kept but units are not recorded. Ensure units are recorded as well (Celsius or Fahrenheit).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White upright fridge in the dining area is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units that store high risk or perishable foods are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not sanitizing. Dishwasher was tested several times, and the temperature of final rinse water at the dish only reached 68 Deg C. Ensure dishwasher is repaired and the temperature of final rinse water at the dish level is 71 Deg C or hotter. Use the 3-compartment sink method to wash and sanitize the dishware/utensils. Ensure QUAT sanitizer concentration is 200 ppm with 1 minute contact time as per manufactures instructions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy hood has not been professionally cleaned. Service date for cleaning was August 2024. Ensure ventilation canopy hood is professionally cleaned.
  6. Demand Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time as a public health control is used for holding cooked foods at room temperature. However cooked foods held at room temperature during service are not time stamped for tracking purposes. Ensure all cooked foods that are held at room temperature are time stamped for tracking purposes and discarded if held at room temperature for more than 2 hours.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are kept but units are not recorded. Ensure units are recorded as well (Celsius or Fahrenheit).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods such as deli meat, sausages etc. are not dated properly.Frozen food once removed from the freezer must be redated and deli meat once opened must be dated and used within time period provided by the manufacturer (e.g. used within 7 or 14 days). This was corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer spray bottle was not labeled. This was corrected during inspection. Ensure all chemical and cleaning solutions are labeled if they are not in their original bottled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White upright fridge in the dining area is not equipped with a thermometer to monitor temperature.Ensure all refrigeration units that store high risk or perishable foods are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not sanitizing. Dishwasher was tested several times, and the temperature of final rinse water at the dish only reached 68 Deg C. Ensure dishwasher is repaired and the temperature of final rinse water at the dish level is 71 Deg C or hotter. Use the 3-compartment sink method to wash and sanitize the dishware/utensils. Ensure QUAT sanitizer concentration is 200 ppm with 1 minute contact time as per manufactures instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boys' washroom: liquid soap dispenser was empty. It was refilled during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is displayed inside the kitchen. Ensure food handling permit is displayed on the dining hall wall. Must be easily visible to the general public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy hood has not been professionally cleaned. Service date for cleaning was August 2024. Ensure ventilation canopy hood is professionally cleaned.

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