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FTEN 2017 Ltd - NTH-1414 - Food

NW 5-33-109-10 W5 Rainbow Lake AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

FTEN 2017 Ltd - NTH-1414 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on January 19, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 January 9, 2024. 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 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 5 times across 4 separate inspections, most recently on January 15, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • There is no handwashing sink installed in the kitchen area. Staff is currently using a section of the dishwashing sink to wash their hands or the bathroom which is unacceptable. This is a repeated infraction observed from previous inspection dated January 24, 2023. Staff prep food at this hand wash sink.Photo submitted did not show the location of the sink. Sink must be in the kitchen or very close proximity.
  3. Initial 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?
      • There is no handwashing sink installed in the kitchen area. Staff is currently using a section of the dishwashing sink to wash their hands or the bathroom which is unacceptable. This is a repeated infraction observed from previous inspection dated January 24, 2023. Staff prep food at this hand wash sink.
  4. Risk Management 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?
      • The handwash sink was in use as a prep sink. The handwash sink must be dedicated to only handwashing, Observed staff washing lettuce, red pepper in the hand washing sink at the time of inspection. This is a repeated infraction observed from previous inspection dated January 24, 2023. Staff prep food at this hand wash sink.** Installed a separated hand sink or use other sinks to prep in the future. (Dishwashing area: three-compartment sinks with a booster heater at third sink for manual dishwashing. Third sink hot water sanitize sink hot water was measured at 78 C > 77 C. Ensure washed and rinsed dishes soaked in at least 77 C hot water for at least 2 minutes and air dry afterwards. Two Maytag domestic dishwashers also at the dishwashing area.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed frozen meat thawing on the bottom shelving next to cooked corns in a pot covered with plastic wrap and gravy pot covered with plastic wrap in Walk-in cooler. Education provided to cook, Helena Nickel and cooked gravy and cooked corns moved to top shelving away from raw meat at the time of inspection.
    • 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 test strips at the facility. Please purchase chlorine test strips and submit photo to undersigned PHI by Jan 31, 2024. ** Previous Inspection Report dated January 24, 2023:Chlorine test strips available are for use in pools. This does not measure above 10ppm. Obtain test strips capable of measuring at least 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was in use as a prep sink. The handwash sink must be dedicated to only handwashing, Observed staff washing lettuce, red pepper in the hand washing sink at the time of inspection. This is a repeated infraction observed from previous inspection dated January 24, 2023. Staff prep food at this hand wash sink.** Installed a separated hand sink or use other sinks to prep in the future. (Dishwashing area: three-compartment sinks with a booster heater at third sink for manual dishwashing. Third sink hot water sanitize sink hot water was measured at 78 C > 77 C. Ensure washed and rinsed dishes soaked in at least 77 C hot water for at least 2 minutes and air dry afterwards. Two Maytag domestic dishwashers also at the dishwashing area.
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