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Camp Valaqua - Food

5164 Township Road 300 Mountain View County AB T0M 2E0 · Food - General

Official record from Alberta →

Inspection summary

Camp Valaqua - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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.

  • 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 July 30, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 12, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 12, 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?

  • 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 3 times across 3 separate inspections, most recently on August 14, 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?

  • 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 August 23, 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. 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 shelving surface used to store cutting boards beside the stove was damaged, making this surface more difficult to properly clean. Cover or repair storage surface.
  2. 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)?
      • The thermometer available to verify the temperature of the heat-sanitizing dishwasher does not display correctly. Ensure that a thermometer capable of reading a maximum temperature from a dishwasher is available onsite.
    • 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 shelving surface used to store cutting boards beside the stove was damaged, making this surface more difficult to properly clean. Cover or repair storage surface.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A venison head was observed being stored in the walk-in cooler. Remove meat from unapproved sources from this facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine sanitizer prepared for use in this facility was not available.Acquire suitable chlorine test strips.
    • 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?
      • A written record of pest control measures conducted onsite was not available for review at the time of inspection. Prepare and provide a written pest management record.
    • 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 shelving surface used to store cutting boards beside the stove was damaged, making this surface more difficult to properly clean. Cover or repair storage surface.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer in the dishwashing area and at handwashing sinks.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed scoops stored in the sugar and flour containers, and handles were in contact with the dry ingredients. Staff removed the scoops and sent to dish for washing. *Please ensure bulk dry ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Grease built up on the exhaust canopy filters above the cooktop. Staff informed cleaning is done at the beginning of camp season.*Please clean filters more frequently to keep the exhaust canopy visibly clean and free from any grease build up to avoid contaminating food while cooking.

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