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D&A Contracting- Food

NW 20-70-18 W5 Sunset House AB T0H 3H0 · Food - General

Official record from Alberta →

Inspection summary

D&A Contracting- Food has been inspected once by Alberta Health Services (Environmental Public Health), on January 21, 2026. The most recent inspection, on January 21, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

1 inspection

  1. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The staff was using vinegar to sanitize the food contact surfaces in the kitchen. - The operator acquired a bottle of bleach during the inspection. **Do not use the vinegar to sanitize the food contact surfaces. **Ensure only food grade sanitizer are used to sanitize the food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper 3-compartment manual dishwashing procedures. Dishes were not being sanitized after washing and rinsing.**Ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were observed onsite. - The operator acquired the chlorine test strips during the inspection. **Ensure sanitizer test strips are available at all times to measure the sanitizer concentration.
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