Dexterra Partnership - NTH 1928 - Food
Mobile Work Camps Mobile AB · Food - General
Inspection summary
Dexterra Partnership - NTH 1928 - Food has been inspected once by Alberta Health Services (Environmental Public Health), on February 14, 2025. The most recent inspection, on February 14, 2025, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
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.
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 February 14, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on February 14, 2025. 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 once on February 14, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
1 inspection
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Corner reach in cooler in the kitchen was not maintaining refrigeration temperature (9.8C - 12C) all products were transferred to another cooler during the inspection.Do not use the unit until it can maintain the required temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dish area ceiling molding was damaged - falling off in places and requires repair.Butcher block countertop has deep cracks and requires repair/refinishing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment was visibly dirty and requires cleaning:- cooking utensil drawers and utensils inside- vent hood filters- microwave in dining- white toaster in diningThe corner reach in cooler unit in the kitchen was not maintaining temperature (9.8C-12C). All product was transferred to another cooler during the inspection - do no use this unit until it is repaired and/or replaced.Metal strainer tool with broken metal pieces observed and discarded during the inspection. Ensure all cooking utensils are continuously evaluated for good working condition and are replaced as required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?