Canyon Creek Recreation Association
735C 8000 TWP Canyon Creek AB T0G 0M0 · Food - General
Inspection summary
Canyon Creek Recreation Association has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 13, 2026. The most recent inspection, on September 17, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 once on May 13, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on May 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 June 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?
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.
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Portable handwashing station near barbecue was not operational.Liquid soap not available. Stocked during inspection.Paper towel not available. Paper towel made available during inspection, but not in a dispenser.ENSURE:If working outside and handling food, an operational handwashing sink is available at all times and fully stocked with liquid soap and paper towel in dispensers.No food handling outside occurs without a fully stocked and operational handwashing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- Lights over food prep area are not protected or shatterproof.ENSURE:All lights over food prep or storage areas are protected or shatterproof.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is a very small amount of bleach in the facility.A food facility must maintain an adequate supply of sanitizer to disinfect food contact surfaces.ENSURE:There is an adequate supply of an appropriate amount of sanitizer in the food facility at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights over food prep area are not protected or shatterproof.ENSURE:All lights over food prep or storage areas are protected or shatterproof.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?