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Redrock Camps Inc. - NTH-1415 - Food

Mobile Work Camp Provincial AB T0G 0C1 · Food - General

Official record from Alberta →

Inspection summary

Redrock Camps Inc. - NTH-1415 - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on January 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 June 5, 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 4 times across 2 separate inspections, most recently on January 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 across 2 separate inspections, most recently on January 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on June 5, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand towel is sitting on the counter; this should be erected.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food safety certificate seen at the time of inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was not clean at the time of inspection. This was stated to be due to heating issues at the time. Facility must be clean. Deep fryer must be cleaned and old oil removed
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clorox All-purpose Disinfectant being used (not food grade, >400ppm quats. This is not a food grade sanitizer. Public Health Inspector showed the operator how to make a bleach sanitizing solution. Chlorine test strips were available. Ensure that food grade sanitizer is used in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottled water is being stored outside. Food shall not be stored outside as it is can be contaminated by rain, dirt, animals and insects. The water shall be brought inside.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cardboard bowls (no dedicated handle) are being used as scoop in the flour, oat, and sugar bags. Scoops with handles shall be used to prevent cross contamination of the bulk food supply. Single use containers shall not be used as a permanent scoop. The bowls were removed at the time of inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples have not been collected. Water samples shall be collected by the operator in a timely manner when a camp is established to ensure potable water is available for cooking and other domestic purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use spoons were not stored with their handles facing the same direction. Cutlery shall have their handles stored in the same direction to minimize the risk of the public touching the food end of the utensil.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Common touch objects in the kitchen such as the cooler door handle and the large can-opener had food debris present. Action shall be taken to clean and sanitize these areas. Objects that are touched throughout the day shall be cleaned and sanitized at least every 4 hours.
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