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Canmore Community Daycare - Food

B - 606 7 Avenue Canmore AB T1W 2H5 · Food - General

Official record from Alberta →

Inspection summary

Canmore Community Daycare - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on March 9, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 9, 2026. 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 February 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on October 30, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 19, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 19, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles which had only cooled to 15C were put into fridge with lid overtop. Noodles may not reach 4C in quick enough period of time if covered. Lid was removed during inspection; monitor to ensure they reach 4C or less within the next 4 hours.
  2. Demand 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?
      • One of the light covers is damaged; please replace.The wall under the sink (back of cabinet) is unpainted drywall. Please paint it so it is easily cleanable and impervious to moisture.There is an area under the sink (in cabinet) that is lower (where piping is); this area could allow for accumulation of debris and moisture. Please cover area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Oxivir (accelerated hydrogen peroxide product) was slightly low (below 5000ppm). Corrected during 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?
      • There is a crack between the seams in the kitchen floor. Please repair.
    • 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 bottom edges of some of the cupboard doors are damaged; to be repaired/replaced.The door of the corner cabinet (to the right of the sink) is falling apart; to be repaired or replaced. There are also a couple of damaged/cracked ceiling tiles. There are to be replaced. When replaced, please replace with ones that are smooth, easily cleanable and impervious to moisture (not acoustic tiles).
  4. Risk Management Inspection

    2 infractions

    • 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 cupboard under the three compartment sink is water-damaged with broken and moldy particleboard . Some of the particleboard was already removed and was advised the rest would be torn out shortly.The bottom edges of some of the cupboard doors are damaged; to be repaired/replaced.The door of the corner cabinet (to the right of the sink) is falling apart; to be repaired or replaced. Some of the shelves are lined with a cork-like shelf liner that is coming off. Remove this shelf liner.There are also a couple of damaged/cracked ceiling tiles. There are to be replaced. When replaced, please replace with ones that are smooth, easily cleanable and impervious to moisture (not acoustic tiles).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just a few areas need more regular cleaning: cupboard where oil is kept, a few drawers where there is a bit of debris, ceiling vent/tiles where dusty. Please clean these areas and ensure they are cleaned more often.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained and cooking temperatures are not being documented. Please fill in a cooling log when cooling large volumes of high-risk foods and document cooking temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was soup in a large pot in the fridge that was at 16C. Had been cooled with ice wand prior to putting in the fridge but was still a large volume and lid was on the pot so may not have cooled down to 4C within the next 4 hours. Lid was removed and ice wand was put into the product.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The snacks in the cupboards in the child care rooms (e.g. rice cakes in Bear Cub cupboard) are not date-labelled. Please date label as to when they are taken from the kitchen so staff can practice proper food rotation/discard when past best before dates.Utensils are being put on a towel to air dry. Please air dry on easily cleanable surface that is impervious to moisture. If issue with water dripping onto floor, can place towel under the rack (where it won't touch the utensils).
    • 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 cupboard under the three compartment sink is water-damaged with broken and moldy particleboard . Remove damaged and moldy particleboard, (and any other moldy material found), ensure there is no active water leak in this area and repair cupboard. The bottom edges of some of the cupboard doors are damaged; to be repaired/replaced.The door of the corner cabinet (to the right of the sink) is falling apart; to be repaired or replaced. Some of the shelves are lined with a cork-like shelf liner that is coming off. Remove this shelf liner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just a few areas need more regular cleaning: cupboard where oil is kept, a few drawers where there is a bit of debris, ceiling vent/tiles where dusty. Please clean these areas and ensure they are cleaned more often.

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