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Park Plaza Child Care - Kitchen

5214 47 Avenue Red Deer AB T4N 5E8 · Food - General

Official record from Alberta →

Inspection summary

Park Plaza Child Care - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on June 8, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. 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 2 times on February 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 4, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 February 26, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff were noted to be missing their food safety certificates.Please ensure that at least one individual who is in care and control of the facility has completed their food safety training.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen bleach sanitizer was measured to be greater than 200 ppm at the time of inspection. The solution was diluted and the staff member was informed.Please ensure that kitchen bleach sanitizer is maintained at a food grade concentration of 100-200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were noted by kitchen staff to not be available. Please ensure that the appropriate testing equipment is available to help monitor and confirm concentrations of food grade sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was observed to be discolored and worn at the time of inspection.Please ensure that all food equipment including cutting boards are in good condition, smooth, non-absorbent, and easy-to-clean.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A small container with no handles used for scooping was observed to be stored inappropriately in a bulk container of all-purpose flour. Please ensure that utensils are stored in a clean and sanitary manner that prevents the contamination of food.

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