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Clean Energy Technology Centre

5400 22 Avenue Drayton Valley AB T7A 1A1 · Food - General

Official record from Alberta →

Inspection summary

Clean Energy Technology Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on July 22, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 4 times across 3 separate inspections, most recently on July 17, 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)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • PHI did not observe any test strips for chlorine or Quats in the kitchen.Both chlorine bleach and Quats based sanitizers were available in the kitchen.Corrective ActionPlease obtain the appropriate chemical test strips and store them within the kitchen.April 18, 2024 - PHI was not able to locate any test strip for sanitizing chemicals within the kitchen.Please send a photo to the PHI once you obtain the test strips using CETC letterhead in the background.July 17, 2025 - Test strips for sanitizer agents still not observed.Please email me photo of test strips.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • PHI did not observe any test strips for chlorine or Quats in the kitchen.Both chlorine bleach and Quats based sanitizers were available in the kitchen.Corrective ActionPlease obtain the appropriate chemical test strips and store them within the kitchen.April 18, 2024 - PHI was not able to locate any test strip for sanitizing chemicals within the kitchen.Please send a photo to the PHI once you obtain the test strips using CETC letterhead in the background.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp sanitize dishwasher was operating with the following temperatures: - wash temperature was 161 F - final rinse temperature was 97 FFor this type of dish washer the final rinse temperature is to be a minimum 180 F or hotter.Corrective Action - please have the dish washer repaired as soon as possible.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • PHI did not observe any test strips for chlorine or Quats in the kitchen.Both chlorine bleach and Quats based sanitizers were available in the kitchen.Corrective ActionPlease obtain the appropriate chemical test strips and store them within the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop is left on top of the ice machine.Corrective Action - place the ice scoop into a pail or onto a tray, which can then be processed by the dish washer prior to being used, for each event.

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