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Clairmont Seniors Centre

9801 100 Avenue Clairmont AB T0H 0W0 · Food - General

Official record from Alberta →

Inspection summary

Clairmont Seniors Centre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2024. The most recent inspection, on December 22, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 5, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 December 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on December 17, 2025. 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?

  • 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 once on December 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • The temperature logs for refrigerator(s)/freezer(s) are not maintained.Ensure temperature is monitored and recorded regularly.
  3. Risk Management Inspection

    3 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?
      • The temperature logs for refrigerator(s)/freezer(s) are not maintained.Ensure temperature is monitored and recorded regularly.
    • 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?
      • In house pest control monitoring program in place. Monthly Pest Control Records are not kept.Ensure monthly pest control records are maintained. Complete AHS checklist once a month.
    • 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?
      • An expired permit was posted.Ensure a valid Food Handling Permit is posted.
  4. 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?
      • The temperature logs for refrigerator(s)/freezer(s) are not maintained.Ensure temperature is monitored and recorded regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. This facility did not contain any chemical test strips (i.e. - to verify that a concentration of 100 PPM chlorine residual is being achieved - when testing all chemical spray bottles or testing the sanitizer solution in the third compartment sink).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips and ensure they are being used to test all chlorine sanitizer spray bottles and when sanitizing dishware / utensils (i.e. in the third sink of the 3-compartment sink).***OUTSTANDING: Dec-01-2025 - There were no chemical test strips available to test the sanitizers.
    • 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?
      • In house pest control monitoring program in place. Monthly Pest Control Records are not kept.Ensure monthly pest control records are maintained. Complete AHS checklist once a month.
    • 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?
      • An expired permit was posted.Ensure a valid Food Handling Permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Gent's Washroom had no soap available.The owner / operator placed soap during the inspection.Ensure all handwash sinks are equipped with soap, hot-cold water and paper towels/ air dryers at all times.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. One refrigeration unit did not appear to contain a functional thermometer.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a functional thermometer for the one stainless steel fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. This facility did not contain any chemical test strips (i.e. - to verify that a concentration of 100 PPM chlorine residual is being achieved - when testing all chemical spray bottles or testing the sanitizer solution in the third compartment sink).The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips and ensure they are being used to test all chlorine sanitizer spray bottles and when sanitizing dishware / utensils (i.e. in the third sink of the 3-compartment sink).

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