Century Park Early Learning and Child Care Centre - Kitchen
2349 111 Street NW Edmonton AB T6J 5E5 · Food - General
Inspection summary
Century Park Early Learning and Child Care Centre - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 February 12, 2026. 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.
5 inspections
- 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)?
- **During the follow‑up inspection, the owner inquired whether the high‑temperature dishwasher could be used again in place of the modified three‑compartment sink method. Although the unit has reportedly been repaired, the dishwasher did not achieve the required sanitizing temperature of 72°C at plate level during testing.The facility was instructed to continue using the modified three‑compartment sink method for washing, rinsing and sanitizing dishes and utensils until the dishwasher is serviced by a qualified technician and verified to reach a minimum of 72°C at plate level during operation. Meanwhile use the test strips to ensure that the bleach solution is at 100ppm for the sanitizing step in the process.At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
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