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Connecting Dots Foundation - Kitchen

4200 49 Avenue Innisfail AB T4G 1M6 · Food - General

Official record from Alberta →

Inspection summary

Connecting Dots Foundation - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on November 14, 2025, found no infractions.

5 of 10 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 and Food temperature control.

The last 2 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 5 times across 4 separate inspections, most recently on September 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on September 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 16, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on January 19, 2024. 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?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich toaster requires cleaning.**Please have this item cleaned and ensure to clean it after each use.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature was at 7.6 degrees C.**Please adjust or repair the cooler to ensure it maintains temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is not run on the Sanitize cycle when used for dishwashing.Please ensure the dishwasher is run on the sanitize cycle for each load. Alternatively, the dishes may be washed with the dishwasher and then soaked in an approved sanitizer for 2 minutes and then set to air dry.
  6. Risk Management Inspection

    0 infractions

  7. 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)?
      • The test strips obtained was not suitable for the sanitizer being used. Please obtain test strips suitable for measuring the concentration of chlorine.
  8. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy was reviewed and found to be inadequate. ** Ensure individuals with gastro-intestinal related illness are not allowed to return to work until 48 hours after their symptoms have stopped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the baby room was not maintaining adequate temperatures. Measured at 7.8 degrees C.**Please repair/adjust the cooler to ensure it maintain adequate temperatures of 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers and freezers were not supplied with thermometers.**Please have all coolers and freezers supplied with functioning thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures were reviewed with kitchen and found to be inadequate. Dishes are not being sanitized.**Ensure dishes are washed, rinsed and sanitized with an approved sanitizer the set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for testing sanitizer solutions at the time of the inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer strips were not available. Purchase and make available test strips for the sanitizer solution in use.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Sanitizer solutions were at satisfactory concentrations
    • 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?
      • 1. Frozen meat was observed to be defrosting on the counter top. Frozen foods should be cooked from frozen or defrosted in the fridge or under cool running water. Do not leave frozen foods out on the open to defrost. The meat was moved to the fridge during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no probe thermometer available to test the internal temperature of cooked meats and foods. Purchase a probe thermometer.2. Records of cooler temperature monitoring / checks were not being kept. Record and maintain records of regular checks on cooler temperatures.

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