Moose Lake Pentecostal Camp - Main Kitchen
1 - 61025 Range Road 474 MD of Bonnyville AB T0A 1P0 · Food - General
Inspection summary
Moose Lake Pentecostal Camp - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on June 2, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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.
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 2 times across 2 separate inspections, most recently on June 10, 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)?
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 June 5, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 3, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 2 times across 2 separate inspections, most recently on June 3, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 June 2, 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.
5 inspections
- 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?
- The mechanical ventilation system/range hood filters were observed to be in an unsanitary condition.Ensure that the filters are thoroughly cleaned, sanitized, and maintained in a clean condition at all times, as grease and dust accumulation may pose a fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Picture received- Quat test paper.*The operator was contacted and instructed to get the chlorine test papers as the facility use chlorine sanitizer for sanitizing counter/dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test papers for bleach were not present.Action required:Please purchase chlorine test papers.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid permit was not displayed to the public.Action required:Please post a valid food permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler was not working properly. The temperature was measured with the infra-red gun, at 13C. Food items observed stored in the cooler;Dry non-perishable items such as spices, canned food etc.**2 food trays were observed on the shelves, covered with aluminum foil-- the food was spoiled/moldy. Could not recognize the food items. Both trays were discarded by operator onsite. There were 2 sauces/creams with manufacture label "Keep refrigerated"-- discarded during inspection.Action required:Operator confirmed that that the damaged parts have been ordered already.Operator was instructed to get the repair done before opening the kitchen.Do not use the cooler, until repair works get done and the cooler temperature is maintained at 4C or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- No pest control records were available. Please complete the attached monthly pest control checklist.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted permit was expired. Please post valid food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The forks and spoons in a tray were not stored with business end facing the same direction. Please correct to avoid the handle touching the business end.
- 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?