Royal Camp Services Ltd. - NTH-1036 - Food
Mobile Work Camps Provincial AB · Food - General
Inspection summary
Royal Camp Services Ltd. - NTH-1036 - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 3, 2025. The most recent inspection, on January 5, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
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 December 3, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on December 3, 2025. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 December 3, 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.
2 inspections
- Risk Management Inspection
0 infractions
- Initial Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A container of whole bell peppers in the walk-in cooler was observed to have some bell peppers that were spoiled. Operator removed container from the walk-in cooler and discarded spoiled bell peppers during the inspection.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher with high temperature sanitization step was tested and not able to maintain a final rinse temperature above 82 degrees Celsius. The dishwasher was ran multiple times and the temperature reading at plate level using PHIs waterproof thermometer was measured at 68 degrees Celsius, indicating unsatisfactory sanitization. Maintenance staff onsite were notified to service the dishwasher during the inspection, and repairs were completed later in the day. Operator submitted photo and video evidence of the dishwasher reaching 183 degrees F (83.89 degrees C).Ensure that the dishwasher temperatures are monitored daily (with a water-proof thermometer) and recorded in a temperature log.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility currently uses Lactic Acid and QUATS sanitizer for food contact surfaces. It was observed that the facility does not have the corresponding QUATS test strips to verify required concentrations are being met. PHI left a few QUATS test strips with operator during the inspection. Test strips must be available for all chemical sanitizers in the facility. Obtain appropriate QUATS test strips.**Note: Operator indicated that they would order test strips through their food supplier (Sysco), with their next delivery scheduled to arrive next week. Lactic Acid sanitizer has corresponding test strips to verify/measure concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chemical feeder (QUATS) equipped in the 3-compartment sink was tested, and observed to have no chemical feeding into the sanitizing compartment. In the interim, operator agreed to manually pour and dilute QUAT sanitizer to the correct concentration (200 ppm) into the sanitizing compartment of the sink following the manufacturer's instructions. Ensure that the issue is investigated and the chemical feeder is serviced/repaired as required.**Note: Operator stated they would contact ECOLAB to request an appointment for servicing the chemical feeder.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?