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Plamondon Whitesands Resort Ltd. - Convenience Store

68445 Range Road 160A Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

Plamondon Whitesands Resort Ltd. - Convenience Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on July 13, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 7 times across 4 separate inspections, most recently on July 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 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?

  • 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 May 28, 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 5 times across 3 separate inspections, most recently on May 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 July 13, 2026. 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?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizing solution was tested by the PHI at the time of inspection and was found to be at an excessively high concentration. The required concentration is 100-200 ppm.The operator corrected the sanitizing solution during the inspection. The solution was retested by the PHI and found to be at the required concentration. Ensure that chlorine sanitizing solutions are prepared and maintained according to the manufacturer's instructions and are routinely tested using appropriate test strips to verify that the required concentration is achieved.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ice cream scoops were observed to be inadequately cleaned and sanitized at the time of inspection. The operator and staff were educated during the inspection on the proper cleaning and sanitizing procedure using the two-compartment sink method, including washing the scoops in detergent and water, rinsing with clean water, and then sanitizing using an approved sanitizer at the required concentration. The operator and staff subsequently cleaned and sanitized the ice cream scoops in the presence of the PHI to demonstrate that the procedure was being performed correctly. Ensure that all food-contact utensils are cleaned and sanitized at the required frequency and in accordance with approved procedures to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips available on-site were not functioning at the time of inspection, and no alternative chlorine or Quat sanitizer test strips were available. The test strips were being stored on a windowsill and were exposed to direct sunlight, which may have affected their accuracy and ability to provide reliable results. As a result, staff were unable to verify that sanitizer solutions were being prepared and maintained at the minimum required sanitizing concentration.Ensure that functioning sanitizer test strips appropriate for the sanitizer being used are readily available on-site and used routinely to verify sanitizer concentrations. Test strips should be stored according to the manufacturer's instructions and kept out of direct sunlight and other adverse environmental conditions that may affect their performance.
    • 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?
      • Records of a pest control program were not available for review at the time of inspection. Documentation of routine pest monitoring and control measures helps demonstrate that effective pest management practices are being maintained within the facility.Document pest control monitoring activities and retain records to verify that appropriate measures are in place to prevent and control pest activity. Current pest control records must be maintained on-site and made available for review upon request.
    • 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?
      • A valid food handling permit was not posted at the time of inspection. The current food handling permit was not available for viewing by the public and/or inspection staff.The operator advised that the permit has been renewed. Ensure that the current food handling permit is posted in a conspicuous location and maintained available for review at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed putting on a glove without washing hands, taking a payment, then scooping ice cream.Ensure proper glove procedure is followed:1. Wash hands2. Put on a new pair of gloves3. Scoop ice cream4. Remove and discard gloves.Payment may be taken either before putting on gloves, or after gloves have been removed and discarded.Procedure was reviewed with staff member during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw bacon was stored above eggs, dairy, and bread products.Ensure raw meat products are stored on the bottom shelf to help prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler measured 6.4C.Adjust the cooler temperature so it measures 4C or less.Record the temperature at least once per day.Temperature recording templates sent via email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures were in place.Ensure proper manual dishwashing procedures are followed:Sink 1: wash dishes in hot soapy water. Rinse dishes with the tap into this sink.Sink 2: 100 ppm chlorine solution OR 200 ppm quaternary ammonium (quat) solution in lukewarm water. Submerge dishes for at least 2 minutes.Allow dishes to air dry.Procedure was reviewed with staff onsite.Note: it is recommended to have the sanitizing solution set up at the beginning of the shift, and changed or concentration verified approximately every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front area was being used to wash dishes.The handwashing sink in the front area is for handwashing only. Wash dishes in the back two compartment sink.Procedure was reviewed with staff during inspection.
    • 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 current permit was not posted. Last year's permit was posted.Ensure the current permit is posted.
    • 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 customer washroom opens directly to the food store. The door to the washroom was open.Ensure the washroom door is kept closed at all times.Door was closed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A hard ice cream scoop was observed stored in standing water.Ice cream scoops must be properly stored to help prevent bacterial growth:- in a running dipper well,- in a cooler/freezer at 4C or less, or- scoops must be washed and sanitized after each use (multiple scoops required).
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was only washing ice cream cups in soap and water, with no sanitizing step.Re-usable equipment must be washed and then sanitized. Equipment may be sanitized in the domestic dishwasher by running a full cycle on the high heat/sani cycle. Equipment may also be sanitized by immersion in a chemical sanitizer for 2 minutes:Chlorine - 100-200 ppmQuat - 200 - 400 ppm.Procedures reviewed during inspection. Two compartment sink dishwashing poster sent via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer was in use.Test strips were not available. Test strips capable of reading 200-400 ppm of quat solution must be present.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar soap was in use at the hand sink near the ice cream machine.Soap must be in a dispenser. Bar soap is not acceptable.Ensure liquid soap in a dispenser is available at the hand sink.2. A loose roll of paper towel was hidden beside the slushy machine.Ensure paper towel in a dispenser is available at the hand sink and is easily accessible.A countertop paper towel dispenser was located and added near the hand sink.3. A bucket and a whisk were present in the hand sink near the ice cream machine.The hand sink must be used only for washing hands and no other purpose. The hand sink must be easily accessible at all times.Items were removed during inspection.Note: gloves are available but do not replace hand hygiene. Staff must wash hands and then put on gloves. When gloves are soiled, remove and discard them and wash hands prior to putting on a new pair of gloves.Note: hand sanitizer near the ice cream machine expired in 2022 and may not be effective. While hand sanitizer can be used after handwashing, it is not sufficient for handling food. If hand sanitizer will be used, replace with unexpired product.
    • 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?
      • There is a gap under the back door and light is visible, which may allow pests to enter.Replace the weather stripping so the door is tightly sealed. It is also recommended to add pest traps on either side of the door.Ensure a pest control inspection is completed at least once per month and results are documented. Pest control self checklist previously sent via email.
  6. Initial 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)?
      • Currently both chlorine bleach and a quaternary ammonium (quat) based sanitizer are present in the facility.Both sanitizers are food grade. Test strips are required for each type of sanitizer in use:Chlorine bleach: 100-200 ppmQuat: 200-400 ppm.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.Ensure sanitizer bottles are labeled to indicate specific contents (eg bleach). Do not label as only "sanitizer".
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available within reasonable distance to the soft ice cream area.A hand sink with hot and cold potable water is required within reasonable proximity to the ice cream area.Options were discussed during inspection.In the interim, keep hand sanitizer close to the ice cream station. Hand sanitizer may be used only if hands are not visibly soiled. If hands are visibly soiled, they must be washed with soap and water at the sink in the kitchen area (not the washroom). Hands must be washed or hand sanitizer used prior to putting on gloves and after removing gloves.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water samples have not yet been submitted. The plan is to submit on Monday, May 13.Bacteriological water samples must be submitted prior to the store opening, and every month while in use.If bacteriological water results are not available at the time of opening, water cannot be used in the store for food preparation (eg for slushies or ice cream).

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