Skip to content
Loading map…

The Wheaton-Penney Childcare Centre - Kitchen

113 - 142 Dickins Drive Fort McMurray AB T9K 1X4 · Food - General

Official record from Alberta →

Inspection summary

The Wheaton-Penney Childcare Centre - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 6, 2025. The most recent inspection, on September 21, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on June 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on February 12, 2026. 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?

  • 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 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 February 11, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrated insufficient knowledge and skills of food safety. Operator was educated about significance of adequate required concentration of sanitizers and their role in preventing spread of the germs. Food safety basic course was recommended to be completed as a refresher.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration in the spray bottle stored under the sink inside the cabinet was measured at 10 ppm using both the PHI’s test strips and the operator’s test strips, indicating consistent results. The operator reported that the solution was prepared and tested on the morning of the inspection day.The operator was educated on the importance of maintaining adequate sanitizer concentrations (100 ppm chlorine, 200 ppm quats, and 12.5–25 ppm iodine) throughout the day to ensure effective sanitization of food contact surfaces.Procedures for recording daily sanitizer test results were discussed onsite. The sanitizer must be tested every morning prior to use to ensure it contains the required concentration of reagent.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • During the inspection, it was observed that a rack of wet dishes from the dishwasher was transported with water dripping onto the floor and then placed on top of a mobile shelf to air dry. The rack was positioned in the middle of the kitchen, creating unsanitary conditions. Rearrangement of shelving is recommended to support a one-way workflow and prevent cross-contamination in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrated insufficient knowledge and skills of food safety. Operator was educated about significance of adequate required concentration of sanitizers and their role in preventing spread of the germs. Food safety basic course was recommended to be completed as a refresher.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration in the spray bottle stored under the sink inside the cabinet was measured at 10 ppm using both the PHI’s test strips and the operator’s test strips, indicating consistent results. The operator reported that the solution was prepared and tested on the morning of the inspection day.The operator was educated on the importance of maintaining adequate sanitizer concentrations (100 ppm chlorine, 200 ppm quats, and 12.5–25 ppm iodine) throughout the day to ensure effective sanitization of food contact surfaces.Procedures for recording daily sanitizer test results were discussed onsite. The sanitizer must be tested every morning prior to use to ensure it contains the required concentration of reagent.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Rinse temperature of the high-temperature dishwasher was assessed by running a cycle using both the PHI’s calibrated thermometer and the operator’s dishwasher thermometers. The maximum rinse temperature recorded was 68.6°C, which is below the required minimum rinse temperature of 71°C.No previous temperature logs were available to determine how long the dishwasher has been operating below the required standard.A maintenance technician was contacted and indicated that the temperature of the water at the bottom of the dishwasher was consistent with the temperature displayed on the unit. However, he did not measure the rinse temperature at the time of inspection to confirm adequate rinse temperature. PHI indicated Temperature is best assessed at the dish surface to gain more accurate readings of temperature for rinsing, not at the bottom of the dishwasher.The PHI advised that thermometers were placed in the dishwasher during the cycle, and both recorded a consistent maximum temperature of 68.6°C. This confirms that the dishwasher is not achieving the minimum required rinse temperature and requires adjustment and servicing to meet the regulatory requirement of at least 71°C.Repair/service the dishwasher. All dishes washed in the dishwasher must be sanitized manually in the 2 compartments sink until dishwasher is fixed. All large utensils that do not fit in two compartment sinks can be transported to other location to be washed and sanitized adequately.Rinse temperature should be checked and recorded daily by placing the thermometer in the cycle. It is important to ensure that any readings taken are logged and maintained for any further review. The log sheet was discussed with the onsite operator.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • During the inspection, it was observed that a rack of wet dishes from the dishwasher was transported with water dripping onto the floor and then placed on top of a mobile shelf to air dry. The rack was positioned in the middle of the kitchen, creating unsanitary conditions. Rearrangement of shelving is recommended to support a one-way workflow and prevent cross-contamination in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrated insufficient knowledge and skills of food safety. Operator was educated about significance of adequate required concentration of sanitizers and their role in preventing spread of the germs. Food safety basic course was recommended to be completed as a refresher.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control record was not available for review, Ensure that a pest control monitoring check list is completed monthly and record is available for review during inspection.
  8. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control record was not available for review, Ensure that a pest control monitoring check list is completed monthly and record is available for review during inspection.
    • 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 permit was not posted in the facility. Display a valid food handling permit in the facility.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the fridge was noted at 15 degrees Celsius. The operator reported that the temperature was below 4 degrees Celsius in the morning. Operator was advised to review the foods in the fridge and discard if foods are rotten and foods must not be stored in the fridge until it is able to maintain temperature at or below 4 degrees Celsius.
    • 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?
      • Pest control record was not available for review, Ensure that a pest control monitoring check list is completed monthly and record is available for review during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Inadequate procedure was observed during loading of the mechanical dishwasher. Two loaded racks were stacked inside the dishwasher. The operator was advised to follow the manufacturer’s instructions for proper use. This dishwasher is designed to accommodate only one rack at a time. The operator may place an empty rack on top of the loaded rack if needed to help keep lightweight plastic dishes in place.
    • 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 permit was not posted in the facility. Display a valid food handling permit in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily, weekly and monthly cleaning schedules were noted onsite. The schedules were obtained during inspection. Operator was advised to follow these schedules to ensure the facility is maintained in a clean and sanitary condition.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not awaiting installation. 2- Compartment sink available.Install the dishwasher and ensure the rinse temperature is above 71c.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Wall at the counter top needs to be finished. 2-caulking missing from the corners were not being sealed. 3-Surfaces around the hand sink were not smooth and properly sealed.4-Ceiling tiles were missing. Reinstall the tiles.

Nearby inspected facilities

Own this business? Add a badge to your website