Entrance Fire Base (ESRD) - Food
Plan 15 Block 01 Lot 13 Hinton AB . · Food - General
Inspection summary
Entrance Fire Base (ESRD) - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on August 27, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 times across 3 separate inspections, most recently on April 2, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 April 2, 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 August 12, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 August 12, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on August 12, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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.
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed prepackaged whipped butter (37 individual servings) labeled “keep refrigerated” stored at room temperature on a countertop.- The chef discarded all 37 whipped butter servings into a garbage can during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility uses heat to sanitize dishes in the three‑compartment sink; however, the hot water temperature in the sanitizing compartment was measured at 62–65 °C, as verified using both the PHI’s and the chef’s probe thermometers. - Please ensure the sanitizing water temperature maintains at least 77 °C to effectively sanitize dishes. Investigate the hot water booster heater.- Advised the chef to use chemical sanitizer (100 ppm chlorine) until the sanitizing water temperature maintains at least 77C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not provided.- Please provide test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed cake/dessert left uncovered in the cooler. - Ensure all food items are properly covered to protect them from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The dedicated hand sink in the kitchen did not have hot water available at the time of inspection. It appeared that the hot water supply line was turned off at the shut-off valve underneath the sink.- The cook indicated that they had been using the dishwashing sinks for handwashing.- The cook restored hot water to the sink at the time of inspection. - Advised the cook to ensure hot water is available at the hand sink and that the food handlers must use this sink to wash hands.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Chlorine/bleach sanitizer solution in a spray bottle was found to be greater than 200 ppm.- The cook adjusted the concentration to 100 ppm. - Chlorine sanitizer solution must be maintained between 100 ppm and 200 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher is not in operation. Dishes are being washed and sanitized manually in the 3-compartment sink. - Please ensure the dishwasher is maintained in good working order.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips were available onsite.Please provide test strips to measure the concentration of chlorine/bleach solution.April 3: Operator advised test strips would be ordered.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Noted a cleaning cloth sitting on a countertop. Discussed the need to store reusable cleaning cloths in a sanitizing solution (100 ppm chlorine/bleach, or 200 ppm quat) when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine/bleach test strips were available onsite.Please provide test strips to measure the concentration of chlorine/bleach solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions