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Silvertip Open Camp - Food

SW 10-110-10-W6 Rainbow Lake AB T0H 2Y0 · Food - General

Official record from Alberta →

Inspection summary

Silvertip Open Camp - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 21, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 June 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 25, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 25, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 25, 2023. 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?

  • 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 June 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler 3.8 C < 4 C; Walk-in freezer -17 C. ice cream chest freezer: -18.6 C < -18CReach-in cooler: 4 C. Sandwich cooler: 3.8 C < 4 C. Reach-in cooler: 3.6 C < 4 C. milk reach-in cooler: 1.8 C < 4 CReach-in freezer: -18.6 C < -18 C.Cream of mushroom soup hot holding unit: 81 C >74 C.Stir fry noodles on hot holding unit was measured at 58 C. Ensure hot holding unit is at least 60 C or hotter. Other item fried chicken was measured at 41 C < 60 C without lid on hot holding unit and operator discarded the food at the time of inspection. If it is more than 2 hours in the danger zone (in between 4 C to 60 C), food needs to be discarded. Educated cook that food in the hot holding unit needs to be at least 60 C (140 F). Cook food on stove/oven to internal temperature of 74 C (165 C) at least 15 seconds prior to put on hod holding unit that is at least 60 C (140 F).Temperature log sheet provided to operator along with this inspection report. Record temperature on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Information and example of Portable 1-Basin Stainless Steel Freestanding Hand Sink, with Hot/Cold Water photo and link provided to owner/operator.Previous Inspection Report dated November 24, 2023:**The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is waiting for the part to arrive to replace the door handle. The walk-in cooler's inside door handle was broke and had duct tape on it. Please repair and remove duct tape. This is not an easily cleanable surface to keep clean. The weatherstrip around the inside of the walk-in cooler door is broke and doesn't create a nice seal. Please repair.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had dried food debris underneath the blade and in hard to reach areas. Discussed using a brush to dislodge particles for parts that do not come apart before cleaning and sanitizing. Ensure to dismantle the meat slicer before cleaning and sanitizing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical in a spray bottle located in the housekeeping closet did not have a label on it. Staff discarded product. Ensure all chemicals are properly labelled at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery area has no handwashing stations, staff must walk through other areas to access a sink. Install a handwash station in this area. Submit an expected time for completion for this to the inspector for approval. Discussion on this item - plumbing will be cost prohibitive to install for a hand wash station in this area. Operator will investigate options for a stand alone handwash station with its own water supply (with hot and cold water under pressure). Submit specifications on unit for approval before installing in the space. A plan must be developed on maintenance of the unit - including refilling and draining of the tanks. **This is a previous noncompliance. Please provide this information to the office**.
    • 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?
      • Fly stick traps were located directly above food preparation areas. Please move to an area where there is no food preparation below.
    • 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 walk-in cooler's inside door handle was broke and had duct tape on it. Please repair and remove duct tape. This is not an easily cleanable surface to keep clean. The weatherstrip around the inside of the walk-in cooler door is broke and doesn't create a nice seal. Please repair.
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