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Clairmont Store - Prep Kitchen

9922 102 Avenue Clairmont AB T8X 5A3 · Food - General

Official record from Alberta →

Inspection summary

Clairmont Store - Prep Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 30, 2026, found no infractions.

5 of 7 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: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on October 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)?

  • 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 once on October 7, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 7, 2024. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature dishwasher in the rear kitchen area (after three attempts) measured 63.8 Degrees Centigrade - NOT SATISFACTORY.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT use the high temperature dishwasher unless it can maintain a sanitize temperature of 71 Degrees Centigrade or higher at the dish level. In the meantime, use the 3-compartment sink method for dishwashing in the main kitchen area.
    • 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. There were no quaternary ammonia test strips available to test the sanitize solution in the third sink.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain quaternary ammonia test strips.
    • 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?
      • At time of inspection:1. The bottom of the rear north door (back kitchen area) contained a pest entry point. The weatherstripping on this door appears to require replacement.2. Pest control records are incomplete. This month's checklist did not indicate anything regarding the rear north side pest entry point that was noted.The owner / operator of this facility is requested to conduct the following, namely:1. Replace the weatherstripping at the bottom of the north rear kitchen door. Ensure all entrance doors are fully sealed at the bottom to help prevent the entrance of pests.2. Ensure all pest control checklists are properly completed as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please repair the staff washroom toilet flushing handle. It is suspected that the handle does not appear to be attached to the toilet flapper inside the toilet tank.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure that chemicals are not stored inside any public washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There were no thermometers placed inside the new cooling units.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure thermometers are placed inside all new cooling units.
    • 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. There were no chemical test strips available.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure that chemical test strips are available prior to first operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The hand sink did not contain liquid hand soap or paper towels in dispensers.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure that liquid hand soap and paper towels (in dispensers) are installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. There were no chemical sanitizing dispensing units installed at the compartment sink.The owner / operator of this facility is requested to conduct the following, namely:1. Install a chemical sanitizing dispensing unit at the compartment sink.
  7. Monitoring Inspection

    0 infractions

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