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Elbow Fire Base Camp Food Services

5598 Highway 66 Kananaskis AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Elbow Fire Base Camp Food Services has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on June 23, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 18, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on June 18, 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?

  • 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 2 times across 2 separate inspections, most recently on June 23, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 June 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • * Dishwasher temp. records were not taken. Operator was not aware of how long the dishwasher was not operating properly.
  2. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • * Dishwasher temp. records were not taken. Operator was not aware of how long the dishwasher was not operating properly.
    • 09. Are chemicals stored and handled in a safe manner?
      • * Oxivir Plus disinfection solution was used for food contact surfaces. Corrected during the inspection. Operator prepared Quat sanitizer solution during the inspection. Please ensure food grade sanitizer solutions are used for the food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * High temp. dishwasher sani cycle temperature was not compliance. Dishwasher was run multiple times, but temperature was not rising more than 62 C degrees.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Soap dispensers were empty. Corrected during the inspection. * Paper towel dispensers were empty. Corrected during the inspection. Please ensure hand washing stations are properly stocked at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required. * Knife storage surface*Bulk bins surface
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions were strong in all sanitizer spray bottles. Corrected during the inspection. Operator diluted solutions. Discussed with the operator onsite to make sure they are following manufacturing instruction for proper measurement to dilute the QUAT solution to make it food grade (200ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Bulk food containers did not have proper lid on them; they were covered with big tray. Please make sure bulk food containers have proper lids on them and properly covered.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat sanitizer solution in the bottle was too strong. Corrected during the inspection. Diluted with water during the inspection by the operator onsite. Concentration of the Quat sanitizer solution was measured at 200ppm.* Noted during the inspection that water vinegar mixture was used for tables surfaces in the dining area. Please make sure Quat sanitizer/ or any other approved sanitizer solution is used for table surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bacon and onion container for daily prep was stored under the soap dispenser by the handwashing sink. Corrected during the inspection. Containers were placed in the dishwashing sink. Please make sure clean food containers during the prep or any other times are not left by the hand washing sink, under the soap and paper towel dispensers to prevent contamination of the food and utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Plastic bowls noted in the bulk food containers for measuring the food items. Please make sure proper measuring scoops with handle are supplied for bulk food containers to prevent contamination of the food. *Knives were stored behind the prep table by the wall. Please make sure knives are stored in a clean storage container to prevent contamination of the food equipment.* Bulk food containers did not have proper lid on them; they were covered with big tray. Please make sure bulk food containers have proper lids on them and properly covered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing sink in the kitchen was not stored in the paper towel dispenser. Please make sure paper towels are stored properly in the dispenser to prevent contamination of the paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap left in the soap dispenser at the hand washing sink by the front service counter. Corrected during the inspection. Operator refilled the soap dispenser.Please make sure hand washing sinks are supplied with hot and cold running water, soap and paper towel at all times.
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