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Rainbow Child Care

101 Gregoire Crescent Fort McMurray AB T9H 2L3 · Food - General

Official record from Alberta →

Inspection summary

Rainbow Child Care has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on February 27, 2026, found no infractions.

6 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.

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 once on January 30, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times on May 2, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 2, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 October 10, 2025. 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?

  • 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 January 28, 2025. For example: Do food handlers at the facility have adequate food safety training?

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. Monitoring Inspection

    1 infraction

    • 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?
      • The expired food handling permit was displayed. The new and valid food handling permit was displayed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety training certificate observed was from the Alberta Food Safety Basics Course which does not meet the requirement for the Alberta Certification in Food Sanitation and Hygiene. Facility operator was instructed to take a recognized food safety training course to meet the training requirements. The online list of Recognized Food Safety Courses in Alberta and information on the in-person Food Safety Course were provided via email along with the report.At least one person in care and control of a food facility be certified in an approved and recognized food safety course that meets the Alberta Certification in Food Sanitation and Hygiene.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple counter edges were unfurnished and porous. Refurnish the counter edges to ensure a smooth, durable, and easily cleanable surface for effective cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A drawer of clean utensils including tongs and scoops were covered in debris. Clean and sanitize the utensils and the drawer. Ensure all utensils are stored in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An apple slicer stored with clean utensils was observed with rust like staining and dirty. Facility operator discarded the apple slicer.Ensure all utensils and equipment used are maintained in a clean, sanitary, and good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic utensils used by children had business ends facing different directions. Facility operator organized the utensils with the business ends facing the same direction. Ensure that all utensils are protected from contamination.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were unavailable during the inspection. Ensure sanitizer test strips are readily available and used for every new sanitizer solution is made to accurately measure the concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cabinet shelving under the microwave and beside the refrigerator had accumulated dirty stains. 2. The microwave had build-up food debris.Clean and sanitize the above-mentioned areas.
  10. Risk Management Inspection

    0 infractions

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