Haig Glacier Camp - Kitchen
22-10-W5 Kananaskis AB T1W 2N2 · Food - General
Inspection summary
Haig Glacier Camp - Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on August 11, 2026. The most recent inspection, on August 11, 2026, recorded 3 infractions.
In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 August 11, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 2 times on August 11, 2026. 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.
1 inspection
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- As re-usable utensils are being provided for food service, AHS requirement is for a 3-compartment sink plus a separate handsink. There is currently only a 3 compartment sink in the kitchen. Hand sink is to be installed in the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wooden beam used to hang pots appears to be of unfinished wood. Paint/seal wood so that it is easily cleanable and impervious to moisture.The ceiling and wall material is torn in areas with some exposed insulation in areas. Repair so that the walls are in good condition, smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are some damaged areas of the wall (particularly in dining room), as well as some cracked flooring in the kitchen. Please repair or replace.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?