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Wildfire Legacy Centre - Kitchen

200 - 400 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General

7 inspections

  1. Risk Management Inspection

    5 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator who is in care and control of the kitchen does not hold a valid certificate in Food Safety Training from an approved course. Public Health Inspector will send a list of approved courses for the operator to complete. At least one person in care and control of a commercial food establishment must have food safety training from an approved course recognized by the Minister of Primary and Preventative Health Services.
    • 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 ventilation exhaust canopy above the grill/cooking area is due for service. The affixed service sticker indicates that the ventilation exhaust canopy was serviced June 2025 and is due for re-service in June 2026. The stainless steel filter grates are noted to have a build-up of dust and debris.Ensure that the ventilation exhaust canopy is professionally serviced on a routine schedule as required for its maintenance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring underneath the high temperature dishwasher is in disrepair and lifting. All flooring in a food facility must be smooth, durable, easy to clean and impervious to moisture.**Update (June 22, 2026): The flooring in the above noted area is still in disrepair and lifting. Ensure the floor is repaired/replaced as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A metal spatula in one of the drawers has a build up of debris on the top and bottom.2. The grease catching tray in the middle Garland stove is full of grease and solid food debris. 3. Three aluminum foil lined drip trays in the Garland stove (left hand side) are full of burnt on food debris and grease. 4. The grilling racks on the stove next to the Blodgett oven have a build up of food debris, grease and grime. 5. The stainless steel preparation tables in the middle of the kitchen and stainless steel shelves above the grill are covered in dandelion fluff and dust. 6. Two stainless steel cooling racks with stored cutting boards, metal baking sheets and plastic lids are covered with dust/debris. 7. The white Midea chest freezer has food spills/debris that has frozen to the bottom.Ensure the above noted areas and utensils are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the grills/cooking area have a buildup of debris/food spills.Ensure the floor in the above noted area is thoroughly cleaned and sanitized.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A jug of bleach in the kitchen was observed to be expired (EXP: 2025/09). Operator was able to replace with a new jug of unexpired bleach during the inspection. Ensure that food grade chemical sanitizers utilized are unexpired for effective sanitization of food contact surfaces and when used for manual dishwashing of reusable food equipment/dishware/utensils.
    • 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?
      • The Food Handling Permit posted in the kitchen is expired. Ensure a valid up-to-date Food Handling Permit is posted in a visible location to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator who is in care and control of the kitchen does not hold a valid certificate in Food Safety Training from an approved course. Public Health Inspector will send a list of approved courses for the operator to complete. At least one person in care and control of a commercial food establishment must have food safety training from an approved course recognized by the Minister of Primary and Preventative Health Services.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring underneath the high temperature dishwasher is in disrepair and lifting. All flooring in a food facility must be smooth, durable, easy to clean and impervious to moisture.Ensure the floor is repaired/replaced as required.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both stainless steel refrigerators were observed to have a buildup of food debris at the bottom of the refrigerator.Ensure to thoroughly clean and sanitize the inside of the refrigerator.**Update (August 26, 2025): both stainless steel refrigerators have still not been cleaned and sanitized.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of single use sugar packets and a box of herbal tea packets were observed to be stored directly underneath one of the sinks piping/plumbing lines. Items were moved onto an appropriate storage shelf beside the sink. Ensure that food items are stored in an appropriate manner to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility has both QUATS and Chlorine (Bleach) sanitizers available for use. 1. Chlorine test strips were observed to be expired (EXP: 09/2024)2. Facility does not have QUATS test strips Obtain new test strips for both chemical sanitizers to ensure that they are dispensed at their required concentrations (Chlorine: 100-200 ppm; QUATS: 400 ppm) for effective sanitization of food contact surfaces, food equipment and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks within the kitchen were observed to be inadequately stocked with handwashing supplies:1. Both paper towel dispensers were observed to be empty 2. Electric soap dispenser for the hand sink next to the fridge was observed to be in disrepair and not dispensing soap All hand sinks in a commercial food facility must be adequately stocked with supplies at all times to facilitate proper handwashing.
    • 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 records are not being adequately maintained. AHS pest control record template was provided to the operator during the inspection. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector. **Note: There were no signs pest activity observed during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both stainless steel refrigerators were observed to have a buildup of food debris at the bottom of the refrigerator.Ensure to thoroughly clean and sanitize the inside of the refrigerator.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle containing chlorine sanitizer solution was noted to be unlabeled. Ensure that all chemical containers are properly labeled to identify the content and prevent misuse of hazardous chemicals.
    • 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 ventilation hood was noted to be in disrepair due to extreme cold weather event. Ongoing maintenance work was noted at the time of inspection. Operator stated that there is no scheduled kitchen rental. Ensure that the repair work on the ventilation system is completed before the next use of the kitchen for food preparation.