Ross Haven Bible Camp
800 Parkins Avenue N Ross Haven AB T0E 1A0 · Food - General
Inspection summary
Ross Haven Bible Camp has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 8, 2025. The most recent inspection, on September 10, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and 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.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on August 14, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 July 8, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 3 separate inspections, most recently on September 10, 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?
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 August 14, 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.
3 inspections
- Risk Management Inspection
1 infraction
- 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 sticker Certificate of Performance for the commercial exhaust system indicated that the last professional cleaning was done in June 2024 and required another cleaning/service in June of 2025 (overdue). As per the Food Retail and Foodservices Code: "Mechanical ventilation systems shall be cleaned in accordance with frequencies stipulated in local fire or building codes, or as necessary as determined by the executive officer." Please ensure that the system is maintained in compliance with NFPA Code.Several fire extinguishers were present onsite, including a Class K fire extinguisher. The tags on the extinguishers detailed that the last annual inspection was completed May 2024 (overdue). Fire extinguisher pressure gauges were in the green (Proper pressure; unit is ready). Units were visible, accessible, and appeared to be in good condition. Please check inspection records and ensure that proper annual inspections/re-certification of extinguishers are complete.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were identified in the walk-in cooler stored adjacent to inspected shell eggs intended for food service use. A total of 10 full cartons, 2 partial cartons, and a flat of damaged eggs were present. The uninspected eggs appeared unwashed, with visible dirt remaining on some shells. Operator advised that they had been donated by a farmer. Food served to the public must be obtained from an approved source in accordance with the Food Regulation. Uninspected eggs are not considered an approved source for use in a commercial food establishment and may not be used in the preparation or service of food provided to patrons.During the inspection, the uninspected eggs were set aside from food service stock. The eggs would be retained for personal use only and should be removed from the facility. Sufficient quantities of inspected eggs remained on site for food preparation.
- 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 staff washroom opens into the dishwashing area. The dishwashing area is open to the kitchen via a doorway and an open pass-through window; therefore, the bathroom door must remain closed unless staff are entering or exiting the facilities.Please ensure that the door is kept closed at all times. It may be appropriate to post signage to remind staff/volunteers. If this is a continuous problem, a self-closing door hinge should be installed.
- 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 sticker Certificate of Performance for the commercial exhaust system indicated that the last professional cleaning was done in June 2024 and required another cleaning/service in June of 2025 (overdue). As per the Food Retail and Foodservices Code: "Mechanical ventilation systems shall be cleaned in accordance with frequencies stipulated in local fire or building codes, or as necessary as determined by the executive officer." Please ensure that the system is maintained in compliance with NFPA Code.Several fire extinguishers were present onsite, including a Class K fire extinguisher. The tags on the extinguishers detailed that the last annual inspection was completed May 2024 (overdue). Fire extinguisher pressure gauges were in the green (Proper pressure; unit is ready). Units were visible, accessible, and appeared to be in good condition. Please check inspection records and ensure that proper annual inspections/re-certification of extinguishers are complete.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The meat slicer was found to have a light buildup of food debris behind the blade. Once identified, staff on site cleaned the equipment during the inspection.2. Several pie servers were observed to have a duct tape strip on their handles. Operator asked to remove the tape and wash/sanitize the utensils which was completed during the inspection. Duct tape is not considered a cleanable material and is not appropriate for use in a food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan located above the dish drying area requires cleaning to remove dust build up. AUGUST 14 Operator advised that the fan is cleaned at the start of each operational season. However, dust buildup was again present during the inspection. Operator asked to increase the frequency of cleaning to prevent dust buildup.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the facility were not observed during the inspection. Test strips should be available for checking sanitizer solutions. Examples will be provided to the operator by email.Test strips are needed for testing surface sanitizer and the dishwasher sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan located above the dish drying area requires cleaning to remove dust build up. Clean-as-you-go practices observed in the main areas of the kitchen (satisfactory). Kitchen staff were cleaning up (sweeping) during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?