Our Lady of Victory Camp Kitchen
SW 13-41-01 W5 Bentley AB T0M 0J0 · Food - General
Inspection summary
Our Lady of Victory Camp Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on June 16, 2026, recorded 6 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 2 times across 2 separate inspections, most recently on June 16, 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 June 12, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 4 times across 2 separate inspections, most recently on June 16, 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?
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 June 16, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 once on June 16, 2026. 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?
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
- Monitoring Inspection
6 infractions
- 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?
- No temperature logs were available to demonstrate active monitoring of refrigeration units, freezers, and the high-temperature dishwasher.Please ensure a logbook or checklist is developed and implemented to document the monitoring of all temperature-controlled equipment. Temperatures should be recorded at least once daily when the facility is in operation, with twice daily (AM/PM) monitoring recommended. Monitoring should include refrigeration units, freezers, and verification that the high-temperature dishwasher is achieving a minimum of 71°C at the dish surface during the sanitizing cycle (at least once a day, before using it to wash dishes).Maintaining temperature records supports safe food storage practices, helps identify malfunctioning equipment, and ensures food can be removed from affected equipment if required to prevent unsafe storage conditions.
- 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 facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate reviewed during inspection observed expired.PHI emailed list of recognized food safety training courses in Alberta.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Exhaust fan fire suppression system service observed overdue (October 2024). Please ensure to have serviced prior to operating.2) Lights observed uncovered and unshielded above dining room tables where people eat. Please ensure to place covers or shield fluoroscent light bulbs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility is generally clean, however the ventilation filter plates showed sign of soot accumulation.Please ensure vent plates are cleaned and sanitized prior to use and all surfaces are wiped and sanitized prior to use.
- 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Please ensure food/food contact surfaces/food packaging is stored off the floor.
- 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?
- 1) Old mice droppings observed in the facility.Please follow instructions verbally relayed and suggestion provided by PHI regarding cleaning up mouse droppings.PHI emailed AHS Hantavirus information.2) Please replace/repair door sweep at the main entrance doors.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate reviewed during inspection observed expired.PHI emailed list of recognized food safety training courses in Alberta.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Exhaust fan fire suppression system service observed overdue (October 2024). Please ensure to have serviced prior to operating.2) Lights observed uncovered and unshielded above dining room tables where people eat. Please ensure to place covers or shield fluoroscent light bulbs.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility is generally clean, Please ensure plates are cleaned and sanitized prior to use and all surfaces are wiped and sanitized prior to use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand 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)?
- High temperature dishwasher was not measured to be above 71C. Please ensure to fix/repair the dishwasher in order to heat sanitize the dishes.Three compartment sink available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?