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Iron Eagle Camp - Food

365 Industrial Drive Red Earth Creek AB T0G 1X0 · Food - General

Official record from Alberta →

Inspection summary

Iron Eagle Camp - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on August 6, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. 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 4 times across 3 separate inspections, most recently on November 25, 2025. 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 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 August 7, 2025. 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 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?

  • 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 8 times across 5 separate inspections, most recently on August 7, 2025. 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?

  • 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 March 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops stored in bulk bins. A worker's hands may touch the product when using the scoop. Moved during inspection. ENSURE:Scoops are stored in a manner such that a worker's hands do not touch the product.
  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken stored over cans of Pepsi in white refrigerator.ENSURE:Raw meats are not stored over ready-to-eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink had no liquid soap. Stocked during inspection.ENSURE:All handwashing sinks are stocked with liquid soap and paper towel at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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 are available on site.Ensure that test strips are available for the chosen sanitizer, and that staff regularly check the concentration of the sanitizer solution.OUTSTANDING VIOLATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not present at handwashing station at front or rear kitchen. Operator stocked both sinks with half a roll (all that was available). Operator indicated new rolls will be sent in that evening.ENSURE:All handwashing stations are fully stocked with liquid soap and paper towel at all times.If there are no paper towels, food preparation cannot occur due to the inability to properly dry hands.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the bucket had a concentration over 200ppm. This was corrected during the inspection. Corrected concentration was a 100ppm. The sanitizer must be tested when it is made to ensure it is the correct concentration to allow for effective disinfection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen bacon was observed thawing at room temperature. This was corrected during the inspection and the bacon was placed in the refrigerator. Please ensure that foods are thawed by placing them under cold running water, in the cooler or by microwaving.
    • 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 are available on site.Ensure that test strips are available for the chosen sanitizer, and that staff regularly check the concentration of the sanitizer solution.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024. Update (May 6, 2024): The deep fryer was noted to be empty, and with a signage posted to indicate that the equipment is not available for use. The operator is currently looking to schedule onsite inspection with fire safety codes officer for consultation.
    • 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 is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024.Update (May 6, 2024): The deep fryer was noted to be empty, and with a signage posted to indicate that the equipment is not available for use. The operator is currently looking to schedule onsite inspection with fire safety codes officer for consultation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water drainage in the handwash sink and the two compartment sink was observed to be slow and water was observed backing up into sinks.Pipes were being repaired during the inspection and will be repaired by the end of the day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Empty egg carton was found under the deep fryer/grill. These were discarded during the inspection.
  6. Monitoring Inspection

    5 infractions

    • 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 are available on site.Ensure that test strips are available for the chosen sanitizer, and that staff regularly check the concentration of the sanitizer solution.
    • 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?
      • No records of pest monitoring are available on site. A printed copy of the AHS template, pest control checklist, was provided to the operator during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024. Update (May 6, 2024): The deep fryer was noted to be empty, and with a signage posted to indicate that the equipment is not available for use. The operator is currently looking to schedule onsite inspection with fire safety codes officer for consultation.
    • 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 exhaust hood servicing was noted to be past due. Ensure that the ventilation system is maintained routinely.
    • 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 is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024.Update (May 6, 2024): The deep fryer was noted to be empty, and with a signage posted to indicate that the equipment is not available for use. The operator is currently looking to schedule onsite inspection with fire safety codes officer for consultation.
  7. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024.
    • 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 is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to April 15, 2024.
  8. Risk Management Inspection

    1 infraction

    • 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 is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable. Deadline of this issue extended to March 15, 2024.
  9. Monitoring Inspection

    1 infraction

    • 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 is a new oven on the cooking line, and a stainless steel divider has been installed between the oven and the deep fryer. The deep fryer is not under the ventilation hood at all, and can't fit between the oven and the stainless steel panel. Please consult a fire safety codes officer to ensure that the deep fryer location is acceptable.
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