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Stettler Regional Child Care Centre - Food

5702 48 Avenue Stettler AB T0C 2L1 · Food - General

Official record from Alberta →

Inspection summary

Stettler Regional Child Care Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on July 10, 2026, recorded 1 infraction.

2 of 8 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: Food temperature control and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on August 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 20, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 10, 2026. For example: 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 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 October 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on October 20, 2023. 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?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Please ensure to keep consistent on temperature log-keeping (for all refrigeration units, and all foods intended for transport to receiving kitchen at Leaps & Bounds). Please also include calibration logs for thermometers used to check temperatures of foods intended for transport to the receiving kitchen at Leaps & Bounds.Food safety binder is available was available for review.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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?
      • Temperature logs are maintained- however please ensure they are kept consistently and up-to-date, including temperatures taken prior to transport for Leaps & Bounds.Please ensure temperature logs are consistently maintained for both refrigerators/refrigerated items and hot-holding units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Continues: There are 3 sinks in the kitchen with 2 for dishwashing and 1 designated for handwashing. The sink that is located adjacent to the handwashing supplies was blocked with used dishes, while the sink opposite the handwashing supplies was maintained empty.If the sink adjacent to the handwashing supplies is used as a dishwashing sink, the hand washing supplies should be moved to the opposite sink that is maintained clear and accessible. ORIf the sink adjacent to the handwashing supplies is to be the dedicated handwashing sink, it must not be used for dishwashing or storing of dirty dishes.As of Oct. 22nd 2025, this violation remains. Please ensure a dedicated handwash sink is maintained clear and accessible at all time and is supplied with liquid soap and paper towels.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are 3 sinks in the kitchen with 2 for dishwashing and 1 designated for handwashing. The sink that is located adjacent to the handwashing supplies was blocked with used dishes, while the sink opposite the handwashing supplies was maintained empty.If the sink adjacent to the handwashing supplies is used as a dishwashing sink, the hand washing supplies should be moved to the opposite sink that is maintained clear and accessible. ORIf the sink adjacent to the handwashing supplies is to be the dedicated handwashing sink, it must not be used for dishwashing of storing dirty dishes.*** Please ensure a dedicated handwash sink is maintained clear and accessible at all time and is supplied with liquid soap and paper towels. ***
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures are satisfactory both the fridges' temperatures are 4C or lower. The temperature charts for the fridges needs to be done every day you're in operation.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures are satisfactory both the fridges' temperatures are 4C or lower. The thermometer in the silver fridge is 2 degrees above temperature. It needs to be calibrated or replaced. The temperature charts for the fridges have not been completed since Jan 11, 2024. It needs to be done every day you're in operation.
  8. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • All chlorine containers need to be clearly marked as containing chlorine. It should be marked in several locations so that it is clearly visible on different sides.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures are satisfactory and fridge temperatures are 4C or lower. One fridge the top shelf was at 6C but the bottom of the fridge was at 4C. The air flow in the fridge may be block with the large salad bowl that is in the top shelf. I recommend checking this top shelf in 2 hours to make sure the temperature goes down to 4C. There were no thermometers in the two fridges in the kitchen. Each fridge requires a dedicated thermometer and temperatures must be taken at least once per day and recorded on a time temperature sheet. There might of been thermometers in the fridges but we could not locate them. Temperatures must be taken in Degrees Celsius not Fahrenheit. The food handlers course teaches all handlers in Celsius and is less confusing for them to stick to with Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen counter tops are getting to be pretty worn out and need replacement. Get and estimate for replacing them and ill discuss this with you at the next inspection. The silicon seal around the counters is in poor condition and the paint on the walls around the kitchen sink is pealing and needs to be sanded down and repainted.

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