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PVT Camp - Cliffdale

02 26-84-17 W5 Northern Sunrise County AB · Food - General

Official record from Alberta →

Inspection summary

PVT Camp - Cliffdale has been inspected once by Alberta Health Services (Environmental Public Health), on June 11, 2026. The most recent inspection, on June 11, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 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 3 times on June 11, 2026. 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 2 times on June 11, 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 once on June 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 11, 2026. 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.

1 inspection

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle containing quaternary ammonium solution had a concentration below 50 ppm. The bottle was replaced with a new one with a sanitizer concentration of 200 ppm. Staff have not been monitoring sanitizer concentrations. Sanitizer test strips were expired. Sanitizer concentrations must be monitored and recorded at least once a day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops in the bulk containers were stored with the handles in contact with the food item. This is a cross-contamination issue. Ensure the scoops are stored in a manner that protects the food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher rinse temperature measured at 69 degrees Celsius. This is too low to effectively sanitize.Manual sanitizing must be used until the dishwasher can reach a temperature of at least 71 degrees Celsius at the dish level (rinse temperature measured at the manifold of at least 82° C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available for quaternary ammonium sanitizer of chlorine sanitizer. Test strips must be obtained and sanitizer concentrations monitored and recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the kitchen is damaged, and duct tape has been used in places to try to cover gaps in the floor covering. Duct tape is not an acceptable way to repair surfaces as it interferes with the ability to clean. Damaged flooring must be properly repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit has been placed on unfinished wood to raise its height. This is not acceptable because it interferes with the ability to clean and the wood will support mould growth. Unfinished wood must be replaced.Large can opener had been returned to the holder with dirt and debris still on the blade. Can opener and holder were cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records are not up to date. Build-up of dirt and grease in hard-to-reach areas such as under the deep fryer and range.
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