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YMCA Clareview Child Care Centre - Kitchen

3802 139 Avenue NW Edmonton AB T5Y 3G4 · Food - General

Official record from Alberta →

Inspection summary

YMCA Clareview Child Care Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 12, 2024. The most recent inspection, on June 12, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 2 separate inspections, most recently on June 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Have been using Lysol wipes as the disinfectant. For food storage and preparation surfaces you need a non-rinse sanitizer which is safe for food. One example is chlorine (bleach) 100ppm.From now on ensure you have sanitizer solution at the proper concentration
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher has not been in use since Friday due to leakage. The dishwasher was ran twice when the gauge read over 82C. It reached a maximum temperature of 59C and then 65C on the 2nd run.In discussion with the director it likely a new dishwasher will be purchased. If the current one is serviced then ensure that it is reaching at least 71C at dishlevel.Have a residential dishwasher with a sani cycle in the staff room as a back up.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • Chlorine test strips were past the expiry date.

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