Skip to content
Loading map…

Nitehawk Adventure Park

Highway 666 Grovedale AB T0H 1X0 · Food - General

Official record from Alberta →

Inspection summary

Nitehawk Adventure Park has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on November 20, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 2 separate inspections, most recently on January 8, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on January 8, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on December 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Base Kitchen - The spray bottle of quat sanitizer concentration measured at 0 ppmENSURE THE QUAT SANITIZER IS PREPARED AND MAINTAIEND AT 200 PPM
    • 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?
      • Base Kitchen - Temperature logs are not being maintained for hot and cold holding units.- The deep fryer filter is not being datedENSURE LOGS ARE KEPT FOR TEMPERATURE MONITORING AND MAINTENANCE RECORDS
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No bacteriological water sample has been submitted for 2024.- A chemical sample was submitted Sept. 2024PLEASE SUBMIT A BACTERIOLOGICAL WATER SAMPLE USING ACCESS NUMBER 9011798
    • 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 cabinets around the dishwashing area show signs of water and chemical damageREPAIR / REPLACE CABINETS TO BE IN GOOD REPAIR, SMOOTH, AND EASILY CLEANABLE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas and/or equipment:- compartment of the deep fryer- spills under the BIBS- hot chocolate dispenser
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Base Kitchen - The spray bottle of quat sanitizer concentration measured at 0 ppmENSURE THE QUAT SANITIZER IS PREPARED AND MAINTAIEND AT 200 PPM
    • 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?
      • Base Kitchen - Temperature logs are not being maintained for hot and cold holding units.- The deep fryer filter is not being datedENSURE LOGS ARE KEPT FOR TEMPERATURE MONITORING AND MAINTENANCE RECORDS
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available for the dishwasherOBTAIN CHLORINE TEST STRIPS
    • 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 was not available at the hand sinksENSURE HAND SINKS ARE SUPPLIED WITH LIQUID SOAP AND SINLGE USE TOWELS IN SUITABLE DISPENSERS
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No bacteriological water sample has been submitted for 2024.- A chemical sample was submitted Sept. 2024PLEASE SUBMIT A BACTERIOLOGICAL WATER SAMPLE USING ACCESS NUMBER 9011798
    • 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 cabinets around the dishwashing area show signs of water and chemical damageREPAIR / REPLACE CABINETS TO BE IN GOOD REPAIR, SMOOTH, AND EASILY CLEANABLE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas and/or equipment:- compartment of the deep fryer- spills under the BIBS- hot chocolate dispenser
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food packaging is being stored on the floor in a closetENSURE ALL FOOD AND FOOD PACKAGING IS STORED OFF THE FLOOR
Own this business? Add a badge to your website