Greenzone Environmental
SE 1 102 23 W5 Keg River AB T0H 1Z0 · Food - General
Inspection summary
Greenzone Environmental has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on June 16, 2025, recorded 4 infractions.
None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 3 times across 2 separate inspections, most recently on June 16, 2025. 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 February 21, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on November 22, 2023. 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?
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 4 times across 4 separate inspections, most recently on June 16, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 3 times across 2 separate inspections, most recently on June 16, 2025. 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
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot water that is being used to sanitize is not at an adequate temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink close to the diskwashing area is not properly equipped with liquid soap, pape towel and waste bin.
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety training certificate was not presented at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning schedule was not seen at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A copy of cleaning schedule template will be emailed to operator along with this inspection report.From previous inspection report dated July 17, 2023**A cleaning schedule is not maintained. Develop and maintain a sanitation plan. Guidance documents for this will be included with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Helped operator to make bleach water sanitizer spray bottle at the time of inspection (1 oz bleach + 1 gallon of water provides at least 100 PPM chlorine concentration). Bleach water sanitizer spray bottle was measured at 200 ppm (minimum 100ppm).Operator do not have chlorine test strips at the facility. Ensure chlorine test strips available at the facility all the time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers inside reach-in fridge close to dining area. This reach-in fridge unit was reading 8 C > 4 C but on dial was reading 0.8 C. Higher risk food such as milk, egg, and sandwiches moved to fridge that was measured at 4 C at the time of inspection. Preparation fridge in the same area also missing a thermometer inside. Temperature recording sheet will be emailed to kitchen supervisor, Lana Friesen/operator along with this inspection report for usage. Ensure fridge and freezer temperature recording and monitoring is recorded on a log sheet daily during operating season.Kitchen area: reach-in fridge: 4 C; freezer compartment: -13 C. Walk-in cooler: 4 C; Walk-in freezer: -21.6 C < -18 C, inside walk-in cooler. Recreation room: fridge: 0.8 C< 4 C.
- 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 available to check bleach water sanitizer strength for wiping down food contact surfaces.Ensure chlorine test strips available at the facility. Ensure prob thermometer available so you can check third sink at three-compartment sink hot water temperature at least 77 C prior to sanitizing dishes for at least 2 minutes and air dry afterwards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Separated hand sink blocked with baking trays. Ensure hand sink is free of obstruction all the time so you can wash hands at hand sink.Staff use the middle of three-compartment sinks/dishwashing sinks for hand washing. Ensure hand washing is performed at separated hand washing area only.The dispensing unit for liquid soap is blocked/broken. Staff put more liquid soap inside at the time of inspection, but nothing can come out from the soap dispenser.Currently, staff using dish detergent as liquid soap to wash hands.
- 23. Is the facility maintained in a clean and sanitary condition?
- A copy of cleaning schedule template will be emailed to operator along with this inspection report.From previous inspection report dated July 17, 2023**A cleaning schedule is not maintained. Develop and maintain a sanitation plan. Guidance documents for this will be included with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- Pest Control template will be emailed to operator along with this report.From previous inspection report dated July 27, 2023**Pest monitoring devices are now in place. The exterior door in the kitchen is in disrepair. This may allow for pest entry. Repair or replace the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- A copy of cleaning schedule template will be emailed to operator along with this inspection report.From previous inspection report dated July 17, 2023**A cleaning schedule is not maintained. Develop and maintain a sanitation plan. Guidance documents for this will be included with this 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?