Red Willow Boys & Girls Camp - Kitchen
704002 Range Road 105 County of Grande Prairie AB T0H 0G0 · Food - General
Inspection summary
Red Willow Boys & Girls Camp - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on July 7, 2026, found no infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on May 7, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 7, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 5 separate inspections, most recently on June 29, 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 3 separate inspections, most recently on May 14, 2025. 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 2 times across 2 separate inspections, most recently on May 12, 2025. 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.
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Fly strip was hanging above the counter. Strip were removed during inspection. Ensure fly strips are installed above the exit doors.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood has not been professionally cleaned. Service date was October 2025. Ensure ventilation canopy is professionally cleaned.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met.Ensure food safety training requirements are met.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available, but cleaning logs are not kept. Ensure cleaning logs are kept for days camp is operational.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
3 infractions
- 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?
- Expired food handling permit is displayed inside the kitchen.Ensure a valid food handling permit is displayed in a location where it is visible to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met.Ensure food safety training requirements are met.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available, but cleaning logs are not kept. Ensure cleaning logs are kept for days camp is operational.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach with fabric protection is being used as a sanitizer. This was replaced with regular bleach. Ensure only regular bleach is used for sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer is not available on site.Ensure a probe thermometer is available on site to verify food safety temperatures.
- 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?
- Expired food handling permit is displayed inside the kitchen.Ensure a valid food handling permit is displayed in a location where it is visible to the public.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met.Ensure food safety training requirements are met.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available, but cleaning logs are not kept. Ensure cleaning logs are kept for days camp is operational.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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 shelf in the dining hall is in disrepair. Please repair or remove the shelf.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Oven mitts and pots holders require some cleaning. Please ensure the oven mitts and potholders are laundered regularly and as required. The Operator removed the oven mitts and potholders during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?