Swan Hills Fire Base - Food
NW 35-65-10 W5 Swan Hills AB T0G 2C0 · Food - General
Inspection summary
Swan Hills Fire Base - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on July 28, 2025, recorded 1 infraction.
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: Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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 across 2 separate inspections, most recently on October 28, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 times across 3 separate inspections, most recently on July 28, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on September 4, 2024. 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?
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
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mixer head on the mixer had food debris present. More indepth cleaning is required on this piece of food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 3-sink method of washing dishware is not being used. Staff are washing dishes in soapy water, then spraying them down in the second sink instead of immersing them in water, then the dishware is sanitized. Action shall be taken to follow the prescribed 3 sink method. If the cooks require additional sink(s) for food prep during dishwashing service, consider installing another sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)The dishwasher was not being used, as the cooks reported it not sanitizing. Action shall be taken to repair the dishwasher. The facility was approved with the dishwasher, which was taken into account with the limited dish space available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not being used for washing and sanitizing dishware/cookware. Staff were using the 2-sink method for cleaning dishes. Dishware that goes out to the public/clients shall be washed using the 3-sink method. Staff are shown the 3 sink method during the inspection.
- 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 hot water in the mop sink continually runs. Action shall be taken to repair the facet to prevent leaks, or overflow issues.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)The dishwasher was not being used, as the cooks reported it not sanitizing. Action shall be taken to repair the dishwasher. The facility was approved with the dishwasher, which was taken into account with the limited dish space available.2) A single use bowl was being used as a scoop in the oats, sugar and pancake mix. A single use bowl shall not be used more than once. The single scoops shall be removed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions