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Nampa Sunrise Cafe Ltd.

9902 102 Avenue Nampa AB T0H 2R0 · Food - General

Official record from Alberta →

Inspection summary

Nampa Sunrise Cafe Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on May 11, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. 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 February 5, 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 5 times across 4 separate inspections, most recently on May 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray bottle in the service area had a concentration of chlorine of 10 ppm. The chlorine concentration should be at least 100 ppm. staff must be instructed to check the concentration daily and adjust as required. Written records of sanitizer concentration are recommended.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop left in the dry pancake mix with handle in contact with the mix. This is a cross-contamination concern. Ensure all staff know how to properly store utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray container with bleach solution in the service area was not labeled. This was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer near the dishwasher has a damaged top and seal. The plastic on the inside is broken. The freezer lid must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease trap access near the dishwash sinks has a buildup of dirt and debris. This could attract pests.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap and chlorine bleach were being mixed in buckets with wiping cloths. This makes the soap and the chlorine sanitizer less effective. Cleaning of surfaces must be done properly - wash with soap, rinse with clean water and then sanitize.
    • 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?
      • Food portioned and prepared in the facility in stored in the coolers and freezers were not dated. Food prepared or portioned in the facility should be dated either with a prepared on or use by date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream pails are being used to store bulk goods such as icing sugar, brown sugar, flour, rice, peas, croutons, etc. These containers are not designed for re-use and might allow for cross contamination of the food products. Replace the containers with appropriate food grade re-useable containers or leave the food products in the original packaging.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle that was reported to contain a chlorine bleach solution was not labeled. Ensure all chemical containers are labeled to indicate contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen exhaust ventilation system certificate indicates that the system is due for service April 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedures and records were available for review. Sanitation procedures and records must be available for review.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning record sheet was not dated.Please ensure that the records have a date on them indicating the time period the work was performed.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pepsi cooler temperature is too warm. Cooler temperature must keep food below 4.0 Celsius.Do not store high risk foods, such as dairy, in this cooler until it can maintain the correct temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning records were not available for review.Written cleaning records must be available for review .

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