Precision Camp Services - NTH-881 - Food
Mobile Work Camps Provincial AB · Food - General
Inspection summary
Precision Camp Services - NTH-881 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 29, 2025. The most recent inspection, on November 10, 2025, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 on October 29, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on November 6, 2025. For example:
Do food handlers at the facility have adequate food safety training?
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 once on October 29, 2025. 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.
3 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food Safety Certificates of kitchen staff were reviewed and observed to be expired (Expired in June 2025). Staff are currently retaking a course in Food Safety and is in progress of having in completed.In a commercial food establishment where there are 5 or fewer food handlers working on the premises, at least one individual must hold a valid certificate in food hygiene and sanitation. Ensure to send a picture of certificate of completion to PHI once obtained.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine (bleach) sanitizer solution in a bottle was tested and measured at a concentration above 200 ppm (Inspector's test strip was bleached out). PHI showed staff how to remake sanitizer solution to the correct concentration (100 ppm).Ensure that the chlorine sanitizing solutions are prepared at their required concentration (100 ppm) for dishwashing and sanitization of all food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips with kitchen staff during the inspection. Ensure that the corresponding sanitizer test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal mesh strainer was observed to be in disrepair, with frayed metal pieces sticking out. Strainer was discarded into the garbage by kitchen staff during the inspection.Ensure that all kitchen utensils/equipment are maintained in good repair to prevent contamination of food products that they come into contact with.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?