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Canalta Camrose - Breakfast Operation

4710 73 Street Camrose AB T4V 0E5 · Food - General

Official record from Alberta →

Inspection summary

Canalta Camrose - Breakfast Operation has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on April 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 20, 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 2 times on November 20, 2023. 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 once on June 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 11, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • There is no evidence of pests on site but there is no pest control records available. AHS pest control checklist will be provided along with this report. Please complete this monthly.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The following food items for guest breakfast service were not properly temperature controlled and were left out for longer than 2 hours:- Boiled eggs (measured at 13 C)- Cream and milk jugs (measured at 15 C)- Green onions, salsa, and shredded cheese (measured at 19 C)- Butter (measured at 20 C)2) The pancake batter mix was measured at 31 C and was left in the machine for longer than 2 hours.Notes:- Directed staff to discard of these food items.- Please ensure high risks foods (such as the ones listed above) are properly temperature controlled - maintained at a temperature of 4 C or below, or 60 C or above. - Some options for cold storage include (ice baths, or a refrigerator/cooler, etc.)- Otherwise, high risks foods that are not temperature controlled must be discarded after 2 hours.
    • 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 was being used to store dirty utensils.- Directed and educated staff to not use the handwashing sink for any other purposes except for handwashing.- The handwashing sink must be accessible at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer spray bottle was measured at 400+ ppm.- Directed the manager to dilute the QUAT sanitizer to 200 ppm.- Educated manager regarding proper QUAT sanitizer concentrations.- The label of the QUAT product being used states to mix 26.7 mL of product per 10 L of water. This is equivalent to 2.67 mL of product per 1 L of water.Follow manufacturer's instructions and use test strips to ensure QUAT sanitizers are at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have QUAT test strips. - Please ensure there QUAT test strips available at the facility to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
    • 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 signs of pests at the facility. However, the manager noted that their contract with their licensed pest control operator has not been renewed. Thus, pest control records are not being maintained.An AHS Pest Control Records Checklist was provided. Please make copies and use on a monthly basis. Keep records on site for future reference.

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