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Dexterra Partnership - Tourmaline HDD Drill Camp - NTH 1757 - Food

Mobile Work Camps Mobile AB · Food - General

Official record from Alberta →

Inspection summary

Dexterra Partnership - Tourmaline HDD Drill Camp - NTH 1757 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 22, 2026. The most recent inspection, on February 13, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 3 times across 3 separate inspections, most recently on February 13, 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?

  • 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 across 2 separate inspections, most recently on January 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 22, 2026. 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 2 times on January 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 22, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    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?
      • At time of inspection:1. There did not appear to be a pest control program present/in place within this facility. Pest control records were not available for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control program is initiated for this work camp. All pest control records must be made available for review during any inspection of this work camp.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  2. Risk Management Inspection

    2 infractions

    • 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 available to be used to test the sanitizing solution in each chemical spray bottle and/or the compartment sinks (when dishwashing is occurring). The operator has indicated that chemical test strips have been ordered but they have yet to arrive. The owner / operator of this facility is requested to conduct the following, namely:1. Notify the acting Executive Officer of Alberta Health Services once the chemical test strips have arrived and are being used.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. CHEMICAL TEST STRIPS ARE EXPECTING TO ARRIVE ON TUESDAY, JANUARY 27, 2026.
    • 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. There did not appear to be a pest control program present/in place within this facility. Pest control records were not available for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control program is initiated for this work camp. All pest control records must be made available for review during any inspection of this work camp.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Dry food was noted to be stored on the floor. There was inadequate dry storage shelving / space for dry foods to be properly stored.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain suitable shelving units and have them installed in the room where dry food is currently being stored.2. Ensure all dry food is stored at least six (6) inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. High risk food was found to be stored on the freezers and floor - near the rear receiving area. There is not enough refrigeration storage space for the amount of food that has been obtained. The temperature within this room was approximately 5 Degrees Centigrade. No food was discarded but it must be stored properly - inside refrigerators / freezers. The operator has indicated that there are two (2) refrigeration units being transported to this facility today.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain extra refrigeration units in order to properly store all high-risk food that is currently sitting in the rear receiving area.
    • 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 available to be used to test the sanitizing solution in each chemical spray bottle and/or the compartment sinks (when dishwashing is occurring). The operator has indicated that chemical test strips have been ordered but they have yet to arrive. The owner / operator of this facility is requested to conduct the following, namely:1. Notify the acting Executive Officer of Alberta Health Services once the chemical test strips have arrived and are being used.
    • 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 main kitchen hand wash station did not contain liquid hand soap or paper towels.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.***THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 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. There did not appear to be a pest control program present/in place within this facility. Pest control records were not available for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a pest control program is initiated for this work camp. All pest control records must be made available for review during any inspection of this work camp.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. An invalid food handling permit was noted in the dining room within this work camp facility - Expiry was September of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Locate a valid food handling permit for this facility and have it posted it (in the dining room) in a location easily visible to all patrons.***THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Two rooms were found to contain excessive items which were not being properly stored. One room contained dry food which was not found to be properly stored a minimum of six (6) inches off the floor. Both rooms did not contain adequate shelving to properly store various articles and food.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain proper shelving units for both storage rooms.2. Re-organize both storage rooms to ensure:- all dry food is stored at least six (6) inches off the floor and- all unnecessary items / debris are removed so that both rooms can be properly organized.
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