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Camrose Children's Centre

4304 53 Street Camrose AB T4V 1Y2 · Food - General

Official record from Alberta →

Inspection summary

Camrose Children's Centre has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on March 4, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 across 2 separate inspections, most recently on December 24, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Following repair from a technician, the mechanical dishwasher was supplying chlorine sanitizer concentrate from the bulk container to the washing compartment at a final concentration of 50 ppm.The facility is awaiting a repair part that will increase the dispensed chlorine to a final rinse concentration of 100 ppm.Until the part is received and installed, the facility will test the concentration and manually increase the rinse concentration each cycle to be 100-200 ppm chlorine.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplying chlorine sanitizer concentrate from the bulk container to the washing compartment at the time of the inspection. The measured chlorine concentration in the water following the rinse cycle was 0 ppm.Until the dishwasher can be made to operate as intended and sanitize equipment with a 100-200 ppm chlorine solution, the facility will conduct modified dishwashing protocols.Reusable equipment will be washed in the mechanical dishwasher and then submerged in an approved sanitizer solution for 2 minutes in sink basin of the kitchen's 2-compartment dishwashing sink system. Dishes will then be allowed to air dry.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Picture of the backsplash being addressed behind the dishpit was provided showing that the disrepair area had been addressed. -Observed that the backsplash in a couple locations are in poor condition such as by the dishpit and behind the stove. -Have the backsplash repaired or replaced so that it is in good repair, smooth, impervious to moisture and easily cleanable.
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Observed that the backsplash in a couple locations are in poor condition such as by the dishpit and behind the stove. -Have the backsplash repaired or replaced so that it is in good repair, smooth, impervious to moisture and easily cleanable.

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