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David Thompson Resort - Restaurant/Convenience Store

SW 23-37-18 W5 Clearwater County AB T0M 2H0 · Food - General

Official record from Alberta →

Inspection summary

David Thompson Resort - Restaurant/Convenience Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 11, 2025. The most recent inspection, on August 17, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 August 7, 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 5 times across 3 separate inspections, most recently on August 17, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on August 17, 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.

3 inspections

  1. 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?
      • No designated handwashing sink was available within the kitchen at the time of inspection. Staff were observed washing their hands in one compartment of the three-compartment sink. Please ensure that either:1) The existing washroom hand sink is designated for handwashing by kitchen staff, provided the toilet fixture is removed, properly capped, and the door is removed. OR 2) A dedicated handwashing sink is installed within the kitchen area.Please plan to complete this corrective action during the fall or winter season. In a designated hand sink sign has been posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units and the flooring within the walk-in-cooler are needing to be repaired or replaced to ensure smooth, cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the prep line is deeply scarred and stained. The deep scarring harbors bacteria and cannot be easily cleaned and sanitized.*** Please resurface or replace the cutting board. These cutting board will need regular review of the condition and be resurfaced or replaced as needed. ***
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine-based solution was stored in a sanitizer spray bottle and was bleaching the test strips. The onsite staff diluted the solution, and re-measurement confirmed a concentration of 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No designated handwashing sink was available within the kitchen at the time of inspection. Staff were observed washing their hands in one compartment of the three-compartment sink. Please ensure that either:1) The existing washroom hand sink is designated for handwashing by kitchen staff, provided the toilet fixture is removed, properly capped, and the door is removed. OR 2) A dedicated handwashing sink is installed within the kitchen area.Please plan to complete this corrective action during the fall or winter season. In the interim, clearly designate one compartment of the three-compartment sink for handwashing only and post appropriate signage indicating that it is a designated handwashing sink. Ensure this sink remains accessible and is not used for food preparation, dishwashing, or other purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving units and the flooring within the walk-in-cooler are needing to be repaired or replaced to ensure smooth, cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the prep line is deeply scarred and stained. The deep scarring harbors bacteria and cannot be easily cleaned and sanitized.*** Please resurface or replace the cutting board. These cutting board will need regular review of the condition and be resurfaced or replaced as needed. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was observed on the floors for staff to stand on and was also being used as a backsplash in the cooking area. Staff were instructed to remove the cardboard, as it is not a smooth, non-absorbent, and easily cleanable material. Please ensure that all floor, wall, and work surfaces are constructed and maintained with materials that are smooth, non-porous, and readily cleanable to facilitate effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was observed around the deep-frying and cooking areas. Additional food debris and residue were noted beneath equipment. Please ensure that all equipment is moved as necessary to allow for thorough cleaning and that all grease, food debris, and other accumulations are removed. Regular cleaning and maintenance should be conducted to prevent the buildup of grease and debris.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the prep line is deeply scarred and stained. The deep scarring harbours bacteria and cannot be easily cleaned and sanitized.*** Please resurface or replace the cutting board. These cutting board will need regular review of the condition and be resurfaced or replaced as needed. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Spilled Ketchup was observed on the floor below the ketchup refill station.2. There was a build-up of fryer oil behind the deep fryer units.*** Please ensure that the following locations are cleaned immediately and on a regular/frequent basis. ***
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