Century Daycare & After School Care - Kitchen
17 - 98 Longview Drive Spruce Grove AB T7X 0W3 · Food - General
Inspection summary
Century Daycare & After School Care - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 22, 2025, found no infractions.
5 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 4 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.
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 once on May 7, 2024. 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 May 7, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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.
6 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items that require follow-up are having a probe thermometer on-site for measuring food temperature and the fridge was at 6C rather then 4 C.Below are links to AHS resources relating to using a probe thermometer to verify the cooking temperature of food. Please print and post whatever resources you see as valuable.1.Cook Poster Raw Meat (albertahealthservices.ca) https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-raw-meat-cooking-poster.pdf2.Important Temperatures for Safe Food Handling (albertahealthservices.ca) https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf 3.201806 (albertahealthservices.ca) https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-thermometer-calibration.pdfOther:Information for Your Business | Alberta Health Services https://www.albertahealthservices.ca/eph/page8302.aspx
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was not working in a way that would allow this. Using my digital waterproof probe min/max thermometer, the temperature only achieved 67C (71C required). I used a thermometer similar to this one. Taylor | Waterproof Digital Thin Stem Thermometer – ChefEquipment.com There are other testing methods such as high temperature test strips, or a plate style thermometer. I suggest that since the dishwasher has been an issue on previous occasions that you test it daily to ensure it is working.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
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