Opportunity Child Care Red Earth - Food
111 Sandy Lane Red Earth Creek AB T0G 1X0 · Food - General
Inspection summary
Opportunity Child Care Red Earth - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on August 20, 2026, found no infractions.
5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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 March 5, 2026. 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 once on March 5, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 May 1, 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?
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 January 10, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 May 1, 2024. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator was running above 4C during inspection. Operator cooled the refrigerator down to an acceptable level.ENSURE:All foods in cold storage are maintained at 4C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator indicated the mechanical dishwasher was removed from the kitchen February 26, 2025 to be repaired due to a problem with the motor. In the interim, dishes are being washed and sanitized in the two-compartment sink.Operator agreed to only provide disposable plates, cups, bowls, and cutlery for meals until the dishwasher is repaired.ENSURE:A mechanical dishwasher that can produce 100ppm chlorine residual during the rinse cycle or reach at least 160F during the rinse cycle is in use, with the alternative being installing a third sink compartment in tandem with the other two.No reusable plates, cups, bowls, or cutlery is used until the dishwasher is repaired or a third sink compartment is installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Due to the lack of a mechanical dishwasher, operator was improperly using the two-sink method. Dishes were washed with soap and water in the first compartment then rinsed with plain water in the second compartment. The operator and kitchen worker were educated on proper sanitization. The second compartment was filled with water and bleach was added to make a 100-ppm solution. All "clean" equipment including plates, cutlery, and cups were sanitized in the second compartment. ENSURE:In the temporary absence of a mechanical dishwasher, all equipment washed in the sinks are sanitized in a 100-ppm chlorine solution for at least two minutes including a 2-minute air dry.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution spray bottle within the kitchen was tested & measured to be greater than 200 ppm. Operator was able to make a new bleach solution, which was tested & measured between 100 - 200 ppm. Ensure that all sanitizer solutions are prepared at adequate concentrations and monitored regularly with a chemical testing device (test strips) for effective sanitization of food contact surfaces & equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The final rinse temperature gauge on the dishwasher was unable to reach the required minimum temperature of 82 Degrees C. Investigate and ensure dishwasher is serviced/maintained as required.**Note: Sanitizing temperature at plate level was measured at 71.1 degrees C using PHI's thermometer indicating satisfactory sanitization.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer is available on site for manual dishwashing and sanitization of surfaces. No test strips are available on site.Ensure that test strips are available on site for the chosen sanitizer type.
- 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?
- No records of pest monitoring were available on site. AHS template, pest control checklist, was provided to the operator.Ensure that pest monitoring is completed monthly with records kept on site.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit posted on site was noted to be expired. Ensure that a copy of the current food handling permit is displayed visible to clients.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- There is no waterproof minimum-maximum thermometer available to ensure that the dishwasher is able to achieve 71C at the dish rack during the rinse cycle. This should be checked at the beginning of every shift.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?