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Campfire Smoke BBQ Corp. - NTH-1793

745001 Range Road 81 Leglace AB T0H 2J0 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Campfire Smoke BBQ Corp. - NTH-1793 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 29, 2026. The most recent inspection, on July 9, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 2 separate inspections, most recently on July 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 8, 2026. 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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on April 29, 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths are being left on the counter- Sanitizer bucket prepared with 200 ppm quat and wiping cloth submerged
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit temperature was measuring at 52.3 degrees Celsius at the warmest point. Unit had not been turned on for long, allowed more time to warm. Temperature reach 60 degrees Celsius- Ensure the hot holding unit temperature holds foods at 60 degrees Celsius or higher. - Ensure temperature logs are kept for hot holding units throughout the day
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The plumbing system was not yet functional. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand wash sink contains hot and cold potable water, liquid hand soap, and disposable hand towels.*****AT TIME OF RE-INSPECTION, THE HAND WASH SINK CONTAINS LIQUID SOAP AND PAPER TOWELS, HOWEVER, THERE IS NO COLD WATER (ONLY HOT WATER). THEREFORE, THIS ISSUE REMAINS EXISTING.
    • 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?
      • At time of inspection:1. Pest control records/checklists were not yet available on board this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records/checklists are made available on board this facility.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. There did not appear to be any garbage / waste receptacles inside this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility contains an adequate quantity of garbage / refuse receptacles.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  4. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. An approved sanitizing solution was not noted on board this mobile food vending unit. The approved sanitizing solutions include: chlorine bleach (100 PPM), quaternary ammonia (200 PPM), or iodine (12.5-25 PPM).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure an approved sanitizing solution is prepared for this facility.2. Ensure chemical test strips are obtained to verify the concentration of the chemical sanitizing solution being used.
    • 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?
      • At time of inspection:1. Records were not noted for refrigeration and hot-holding temperatures.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure refrigeration and hot-holding temperature records are kept onsite for:- any appliances that are planned to store foods / beverages that contain high risk food ingredients and- any appliances that are planned to be used to hot-hold / store any high risk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. The refrigeration / hot-holding units on board were not yet functional. Once all refrigeration and hot-holding units are functional, ensure they are measured to be: - refrigeration/freezing units are all at or below 4c/40F (and a functional thermometer is stored inside each unit) and- hot-holding units are at 60c/140F or greater (and a functional probe thermometer is obtained to check these hot-holding temperatures).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not yet available to test the concentration of the sanitizing solution being used for the third sink (3-compartment sink method for dishwashing).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips in order to test the sanitizing solution being used for the 3-compartment sink method for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The plumbing system was not yet functional. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the hand wash sink contains hot and cold potable water, liquid hand soap, and disposable hand towels.
    • 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?
      • At time of inspection:1. Pest control records/checklists were not yet available on board this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records/checklists are made available on board this facility.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. There did not appear to be any garbage / waste receptacles inside this mobile food vending unit.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility contains an adequate quantity of garbage / refuse receptacles.

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