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Footner Lake Forestry Base Camp - Kitchen

Airport Road High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Footner Lake Forestry Base Camp - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on March 20, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 3, 2025. 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 once on April 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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, 2024. 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 once on April 2, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 2, 2024. 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?

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. Monitoring Inspection

    0 infractions

  2. Monitoring 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?
      • Submit photo of filled in April 2025 Pest Control Checklist.Pest monitoring is not in place. Even when pests are not present an active pest monitoring program is required.
  3. 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?
      • Submit photo of filled in April 2024 Pest Control Checklist by May 5, 2024.Previous Inspection Report dated April 2, 2024:**A copy of AHS Pest Control Checklists will be emailed to operator along with this inspection report. Ensure it is recorded monthly and submit a photo to the undersigned PHI for the month of April, 2024. by May 1, 2024.Previous Inspection Report dated April 13, 2023:**Pest monitoring is not in place. Even when pests are not present an active pest monitoring program is required. Install pest monitoring traps and monitor regularly in food storage and preparation areas. A sample pest monitoring sheet will be provided with this report.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer bucket with wiping cloth was measured at 0 ppm. Operator changed the sanitizer bucket at the time of inspection and Quats sanitizer was measure at 400 PPM ( minimum 200 PPM).Ensure follow manufacturing's direction for mixing quats sanitizer.Quats pH test strips available for spot check.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One reach-in fridge was measured at 8 C. Operator took out cooked potatoes, beans, and tomatoes into walk in cooler which was measured at 3.4 C < 4C.Contact undersigned PHI once this reach-in fridge unit at back area and fridge inside is at 4 C or colder. (Note: the dial was showing 4.4C bit it was measured at 8 C to 9 C). Ensure temperature recording for coolers and freezers are done daily during operating season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid soap at separated hand sink in the kitchen area. Operator moved the liquid soap from the washroom area. Instructed operator to pour some liquid soap in a single-use cup in the washroom area at the time of inspection. Submit photos once you have purchased more liquid soaps.
    • 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?
      • A copy of AHS Pest Control Checklists will be emailed to operator along with this inspection report. Ensure it is recorded monthly and submit a photo to the undersigned PHI for the month of April, 2024. by May 1, 2024.Previous Inspection Report dated April 13, 2023:**Pest monitoring is not in place. Even when pests are not present an active pest monitoring program is required. Install pest monitoring traps and monitor regularly in food storage and preparation areas. A sample pest monitoring sheet will be provided with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Coving is coming off the wall in the kitchen bathroom. Repair the coving. Submit photo once it is fixed to undersigned PHI.The bathroom must have a self-closing door and be kept closed whenever possible when it opens directly into a kitchen. Install a self-closing mechanism or close the door after using the washroom.Previous Inspection Report dated April 13, 2023:**Coving is coming off the wall in the bathroom. Repair the coving.A sign was posted on the bathroom door indicating that it was to be left open unless occupied. This is directly in contravention with the regulations. The bathroom must have a self closing door and be kept closed whenever possible when it opens directly into a kitchen. Install a self closing mechanism. Chef removed the sign during inspection.
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