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United Church Camp Whitney - Kitchen

NW 27-56-4 W4 Rural St. Paul County No. 19 AB T0A 2J0 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cracked window was observed in the kitchen. Ensure the window is repaired and maintained in good condition to prevent pest entry and to facilitate effective cleaning and sanitation.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in one of the standing coolers. Ensure you have an internal thermometer for temperture monitoring* Repeated violation - please replace thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC test strips were unavailable.Ensure you have QAC test strips to verify concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired - Feb 2026.Bleach solution used to sanitize dishes need to be tested prior to use to ensure they are sanitized properly.Ensure you have valid chlorine test strips to verify sanitizer concentration
    • 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?
      • Pest control monitoring records were not available for review at the time of the inspection. Please conduct and document monthly monitoring for signs of pest activity and maintain records on-site for review upon request.Consider installing live mouse traps in the kitchen area to assist with pest monitoring and early detection of rodent activity
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cracked window was observed in the kitchen. Ensure the window is repaired and maintained in good condition to prevent pest entry and to facilitate effective cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons and forks were observed stored with the food-contact end facing upward. To prevent contamination during handling, ensure utensils are stored with the handles facing upward so that staff only touch the handle when removing them for use.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for food surface was noted at 0ppm QAC Ensure that QAC sanitizer is at 200ppmA new sanitizer bucket was made and 200ppm QAC was achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in one of the standing coolers. Ensure you have an internal thermometer for temperture monitoring* Repeated violation - please replace thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC test strips were unavailable.Ensure you have QAC test strips to verify concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired - Feb 2026.Bleach solution used to sanitize dishes need to be tested prior to use to ensure they are sanitized properly.Ensure you have valid chlorine test strips to verify sanitizer concentration
    • 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?
      • Pest control monitoring records were not available for review at the time of the inspection. Please conduct and document monthly monitoring for signs of pest activity and maintain records on-site for review upon request.Consider installing live mouse traps in the kitchen area to assist with pest monitoring and early detection of rodent activity
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cracked window was observed in the kitchen. Ensure the window is repaired and maintained in good condition to prevent pest entry and to facilitate effective cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons and forks were observed stored with the food-contact end facing upward. To prevent contamination during handling, ensure utensils are stored with the handles facing upward so that staff only touch the handle when removing them for use.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in one of the standing coolers. Ensure you have an internal thermometer for temperture monitoring
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth noted on food prep table.Ensure that used wiping cloths are returned to sanitizer bucket after each use to prevent cross contamination.This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing in one of the standing coolers. Ensure you have an internal thermometer for temperture monitoring
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was observed in the hand washing sink. Ensure that hand washing sinks are accessible at all times. This was corrected during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid permit was not displayed. Ensure that you have valid permit displayed at all times.This was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils (spoon/forks) were stored with business end facing upwards. Ensure that the business end of cutleries and kitchen utensils are stored facing downwards to prevent contamination when handling.This was corrected during the inspection.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food grade sanitizer available during the inspection. Ensure you have sanitizer available at 100ppm chlorine or 200ppm QUAT for sanitizing food prep surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or QUAT test strips available onsite. Ensure you have test strips to determine sanitizer effective concentration.
    • 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?
      • Weatherstripping is missing at the South-East entrance door. Ensure this is fixed to prevent pest entry.