2349 111 Street NW · ERMINESKIN
12 février 2026
Réussi**During the follow‑up inspection, the owner inquired whether the high‑temperature dishwasher could be used again in place of the modified three‑compartment sink method. Although the unit has reportedly been repaired, the dishwasher did not achieve the required sanitizing temperature of 72°C at plate level during testing., The facility was instructed to continue using the modified three‑compartment sink method for washing, rinsing and sanitizing dishes and utensils until the dishwasher is serviced by a qualified technician and verified to reach a minimum of 72°C at plate level during operation. Meanwhile use the test strips to ensure that the bleach solution is at 100ppm for the sanitizing step in the process., , , At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
Century Park Early Learning and Child Care Centre - Kitchen se trouve dans le quartier ERMINESKIN. ERMINESKIN, Edmonton compte 28 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 avril 2026, 18 (64%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 21 novembre 2024, avec 3 réussites et 2 fermetures au dossier.
**During the follow‑up inspection, the owner inquired whether the high‑temperature dishwasher could be used again in place of the modified three‑compartment sink method. Although the unit has reportedly been repaired, the dishwasher did not achieve the required sanitizing temperature of 72°C at plate level during testing., The facility was instructed to continue using the modified three‑compartment sink method for washing, rinsing and sanitizing dishes and utensils until the dishwasher is serviced by a qualified technician and verified to reach a minimum of 72°C at plate level during operation. Meanwhile use the test strips to ensure that the bleach solution is at 100ppm for the sanitizing step in the process., , , At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.