Shunda Creek Recovery Centre - Kitchen
401062 Highway 11 Nordegg AB T0M 2H0 · Food - General
Inspection summary
Shunda Creek Recovery Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on February 10, 2026, recorded 2 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 3 times across 3 separate inspections, most recently on February 10, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 3 times across 3 separate inspections, most recently on February 10, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 10, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 2 times on March 14, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times on March 14, 2024. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- CORRECTED DURING INSPECTION: The chlorine-based sanitizer was >200ppm. The staff diluted to sanitizer to the correct concentration. Test strips for measuring concentration were ordered.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- CONTINUES: The last monthly pest checklist available was dated March 2025. Staff noted that the head cook was on days off and was responsible for the pest monitoring records. They were not aware of where the head stored the records.*** Please ensure that pest control/monitoring is completed monthly, and records are up-to-date and available. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- It was noted that staff were maintaining temperature records for the fridge and freezer. However, the temperatures being recorded are not always within acceptable range (i.e. colder that 4 degressC for the fridge) without noting any corrective actions.*** Please ensure that staff understand the acceptable temperature ranges for cold storage of foods and know what to do when the temperature is found to be outside of acceptable ranges. ***
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- CONTINUES: The last monthly pest checklist available was dated March 2025. Staff noted that the head cook was on days off and was responsible for the pest monitoring records. They were not aware of where the head stored the records.*** Please ensure that pest control/monitoring is completed monthly, and records are up-to-date and available. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are recording the temperature of the mechanical sterilizer from the digital display. This does not represent the temperature the dish is being heated to ensure proper sanitizing.*** Please obtain a water-proof maximum-registering thermometer for testing the sterilizer temperature at the dish and run this thermometer through the cycle at least once daily and record the temperature. ***
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The last monthly pest checklist available was dated March 2024. *** Please ensure that pest control/monitoring is completed monthly, and records are up-to-date and available. ***
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dry goods bins were observed to be cracked and lacking tight fitting lids. This allows for the contamination of the product by pieces of the cracked bin entering the product and the attraction of pests.*** Please ensure that equipment and containers used for foods are in good repair and fitted with tight fitting lids. ***
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection, the chlorine-based (bleach) sanitizer was too strong (it bleached the colour from the test strips). The required concentration for chlorine-based sanitizer is 100ppm (this concentration is achieved by mixing 2mL of household unscented bleach with 1L or water).*** Please ensure that chlorine-based sanitizer is available at 100ppm concentration. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- At the time of the inspection, records for temperature monitoring were not available. Records for all refrigeration, freezer, hot holding, and cooking temperatures are required for daily monitoring. These records should also include records of the sanitizer cycle temperature and checks for the food contact surface sanitizer concentration. *** Please ensure that daily records are maintained. ***
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection, the walk-in freezer was very full with foods stored on the floor. Also observed were bagged raw chicken breasts and other meats stored about other foods that may be eaten in a thawed state.*** Please ensure raw meat products are stored on the lowest shelves to ensure they do not contaminate other items. ****** Please ensure items are not stored on the floor. ***
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection, the fan in the walk-in cooler was covered with dust and some items in the cooler were observed without adequate covers.*** Please clean the fans in the walk-in cooler and cover all food items in the walk-in cooler to ensure they are not subject to contamination. ***
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- At the time of the inspection the last water sample was submitted in Nov 2023. There is a requirement to provided monthly samples for microbiological analysis that was established at the opening of the residential treatment facility.*** Please ensure that samples are submitted MONTHLY for microbiological analysis. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of the inspection, the overall facility was tidy and organized. However, there was operational mess observed on work surfaces that had been left in place after meal service. It was also noted that the onion bag was stored on the floor with a significant amount on onion skin debris on the floor in the dry storage area.*** Please ensure the facility is maintained in a clean and sanitary manner at all times when not in use. ****** Please clean the onion mess in the dry storage area and ensure that the onion bag is not stored on the floor. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?