Kasota East Camp - kitchen
39161 Range Road 21 Sylvan Lake AB T4S 1X6 · Food - General
Inspection summary
Kasota East Camp - kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on August 11, 2026, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.
The number of infractions per inspection has stayed roughly the same over time.
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 3 times across 3 separate inspections, most recently on August 6, 2026. 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 3 times across 2 separate inspections, most recently on July 17, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on July 25, 2024. For example:
Are chemicals stored and handled in a safe manner?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on July 13, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- The rear kitchen door was observed to close properly when the pest screen door was not in use. However, when the pest screen door was in use, the rear door was difficult to close completely, resulting in a gap that may allow the entry of pests and vermin.Exterior openings that do not close tightly may provide access for insects and rodents, increasing the risk of pest activity within the food establishment.Ensure the rear kitchen door and pest screen door are maintained and adjusted so that the door closes fully and eliminates gaps that could allow the entry of pests and vermin.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- The rear kitchen door was observed to close properly when the pest screen door was not in use. However, when the pest screen door was in use, the rear door was difficult to close completely, resulting in a gap that may allow the entry of pests and vermin.Exterior openings that do not close tightly may provide access for insects and rodents, increasing the risk of pest activity within the food establishment.Ensure the rear kitchen door and pest screen door are maintained and adjusted so that the door closes fully and eliminates gaps that could allow the entry of pests and vermin.
- 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?
- Monitoring 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?
- The rear kitchen door was observed to close properly when the pest screen door was not in use. However, when the pest screen door was in use, the rear door was difficult to close completely, resulting in a gap that may allow the entry of pests and vermin.Exterior openings that do not close tightly may provide access for insects and rodents, increasing the risk of pest activity within the food establishment.Ensure the rear kitchen door and pest screen door are maintained and adjusted so that the door closes fully and eliminates gaps that could allow the entry of pests and vermin.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sanitized cups were observed being placed directly into the cupboard immediately after washing and sanitizing. Proper air drying was not observed prior to storage. Storing utensils while still wet may result in contamination and may compromise the effectiveness of the sanitizing process. Ensure that all washed and sanitized utensils, dishes, and food-contact equipment are allowed to air dry completely before storage and are stored in a manner that protects them from contamination.CDI: Staff were instructed during the inspection to allow all cups and other sanitized utensils to air dry completely prior to storage.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer in the container on the dishwasher and no backup container readily available. Please ensure the dishes/utensils go through a sanitizer step after washing by soaking in a 100 ppm bleach solution for 2 minutes, then air dry. Sanitizer is necessary for destroying bacteria that can be present on dishes/utensils. Please ensure the sanitizer is provided, backup container is available and the staff are trained to test the solution daily when using the dishwasher.
- 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
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Containers were being filled with different chemicals and labels did not reflect what product was in them. Staff labelled containers during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was found to be dispensing chlorine at aprox. 25 ppm. The solution was adjusted during inspection. Please ensure staff are testing the sanitizer daily and confirming it is at 100 ppm when using the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips could be located for the dishwasher or the acid based sanitizer used on food contact surfaces. Some chlorine test strips were provided. Please ensure test strips for all sanitizers used are present and staff are trained to test sanitizers daily.
- 09. Are chemicals stored and handled in a safe manner?