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HeLa Ventures - Food

93066 Old Highway 11A NW 04-40-09 W5--- Clearwater County AB T4T 2A4 · Food - General

Official record from Alberta →

Inspection summary

HeLa Ventures - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on May 29, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and 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.

  • 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 May 29, 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 September 10, 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)?

  • 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 May 29, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 10, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample submission on file is from 2024. Please ensure a water sample is submitted right away, and then once monthly whilst operational.
    • 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?
      • There was sunlight visible through the bottom gap of the back door. Please add weatherstripping to prevent any potential entry of pests through the gap.Please ensure sticky fly traps are placed away from all food/food contact surfaces (closer to doors are fine).The AHS pest control checklist is completed monthly (however please do ensure monthly records are available for review onsite).
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily records are being completed but are incomplete.*** Please ensure daily records include fridge and freezer temperatures, hot holding temperatures (if applicable), dishwasher/sterilizer sanitizer concentration or temperature, surface sanitizer concentration and any corrective actions completed if unacceptable measurements. ***
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • CONTINUES: The maximum temperature of the high-temperature sterilizer was measured at the dish level using a maximum-registering thermometer to be 71°C. Staff were using a thermometer to test the water temperature following the cycle. The inspector informed the staff/operator that this process is incorrect, and a waterproof maximum-registering thermometer is required.*** Please obtain a waterproof maximum-registering thermometer for monitoring the sterilizer temperature at the dish. ***
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