Kasota West Camp - Kitchen
39161 Range Road 21 Sylvan Lake AB T4E 2M9 · Food - General
Inspection summary
Kasota West Camp - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on July 13, 2026, recorded 4 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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.
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 July 13, 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 once on July 13, 2026. 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 July 17, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 13, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 3 times across 3 separate inspections, most recently on August 15, 2024. 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.
5 inspections
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed eating and then resuming tasks without washing hands before resuming work. Ensure all food handlers are washing hands when needed (eg. after washroom, eating, taking out garbage, changing tasks or handling raw meats).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Cases of chips were observed being stored directly on the floor. Food left on the floor may be subjected to contamination, prevent proper pest management and prevents cleaning of the floors in the area. Food handlers elevated food during the inspection.2. A scoop was found in the oats container. Handles of scoops must be stored out of the food to prevent possible contamination of the food. Ensure foods are stored off the floor at least 6 inches in a sanitary manner. Store scoops out of food in a sanitary manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips that were located had expired in 2016. Some were provided during the inspection. Ensure all staff who operate the dishwasher are trained to verify the concentration daily before use.
- 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?
- Door to exterior was observed propped open with no screen door in place. Door was closed during the inspection. Doors and windows must be tightly-fitted or screened in a manner that prevents pests from entering. Ensure the door remains closed throughout the day.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 5 packages of meat (some type of roast) observed thawing on the counter from frozen. Operator states that meat was thawing since the night before. Internal temperatures of the meat ranged from 15-18 degrees C. Advised operator that meat needed to be discarded and proper thawing techniques explained. Please ensure that thawing takes places in running cold water in the sink or in the refrigerator. Any high-risk foods should not be thawed or left out in room temperature for more than 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixing bowl is fully rusted in the bottom portion of the bowl. Rust can create pitting that makes proper cleaning difficult as bacteria can get trapped. Please have the bowl resurfaced or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 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 main double doors gap along the bottom, especially the right-side door (from the inside). This is an ongoing violation from 2023 and must be corrected. Adjust or repair the double doors to be tight-fitting on all sides to prevent pests from entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixing bowl is fully rusted in the bottom portion of the bowl. Rust can create pitting that makes proper cleaning difficult as bacteria can get trapped. Please have the bowl resurfaced or replaced.
- 24. Is solid and liquid waste being managed in a suitable manner?
- 1. Several empty cans are being stored outside the kitchen door, along with empty milk cartons and other waste. None are in any kind of sealed container to deter pests and rodents from collecting at the kitchen door. Oil drippings are also being stored in the open. A garbage container has been provided at the hand sink. Please store garbage and recycling in sealed containers.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of oil were being stored out on the porch outside the kitchen door. Food in this area is exposed to the elements and pests. Food must be stored in a manner that protects it from contamination.
- 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 main double doors gap along the bottom, especially the right-side door (from the inside). Adjust or repair the double doors to be tight-fitting on all sides to prevent pests from entering.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixing bowl is fully rusted in the bottom portion of the bowl. Rust can create pitting that makes proper cleaning difficult as bacteria can get trapped. Please have the bowl resurfaced or replaced.
- 24. Is solid and liquid waste being managed in a suitable manner?
- 1. Several empty cans are being stored outside the kitchen door, along with empty milk cartons and other waste. None are in any kind of sealed container to deter pests and rodents from collecting at the kitchen door. 2. used paper towel from hand washing was found in several locations around the kitchen as there is no garbage container at the hand sink to dispose of the paper towel. Please store garbage and recycling in sealed containers. Please also ensure a garbage container is present at the hand sink to dispose of paper towels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?