Fort Vermilion Fire Base - Kitchen
SW 20-108-13 W5 Fort Vermilion AB · Food - General
Inspection summary
Fort Vermilion Fire Base - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on April 8, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on May 6, 2024. 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 on April 9, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 8, 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?
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
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks must be fully equipped with liquid soap, paper towel, running water
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- 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?
- A copy of AHS Pest Control Checklist left for operator to use and record it monthly. A copy of electronic version will be emailed to operator along with this inspection. Previous Inspection Report dated July 10, 2023: **No pest monitoring is in place. Even when pests are not evident a monitoring program is required. Develop and maintain a pest monitoring program.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth soaked in water without sanitizer. Ensure wiping cloth is soaked in at least 200 PPM Quats sanitizer and change at least every 2 hour or as often as needed. Operator was trying to clean the grill and using the wet cloth soaked in water only without sanitizer. Education provided to operator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three-compartment sinks for manual dishwashing. Observed staff sanitizing trays not at 77C. Instructed operator to turn the heat element up and make sure 3rd sink water is at least 77 C (170.6 F) and sanitize washed and rinsed dishes at least 2 minutes prior to air dry dishes. Record 3rd sink hot water temperature prior to wash dishes on cleaning schedule. A copy of AHS Cleaning schedule left for operator to use at the time of inspection. A copy will be emailed to operator along with this inspection report.
- 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 Checklist left for operator to use and record it monthly. A copy of electronic version will be emailed to operator along with this inspection. Previous Inspection Report dated July 10, 2023: **No pest monitoring is in place. Even when pests are not evident a monitoring program is required. Develop and maintain a pest monitoring program.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?