This month, we are excited to share valuable information from our colleagues at CNC Sanitation!
CNC Sanitation is an Edmonton-based contract cleaning company specializing in sanitation for the food and beverage industry. We work directly on-site with our clients to keep their facilities clean, compliant, and running safely, providing everything from routine sanitation to the chemicals, equipment, and consumables that go with it.
We asked them to share some tips on how to improve sanitation program effectiveness.
The Right Tools for the Job: Why Equipment and Chemicals Really Matter
When it comes to keeping a food plant clean, the gear and cleaning products you use matter just as much as the people doing the work. Many plants grab whatever soap or sanitizer is sitting on the shelf and assume clean is clean. But it doesn’t really work that way, and using the wrong stuff can cause more problems than it solves.
Here’s what that looks like in real life. A strong, heavy-duty cleaner that cuts through grease in a bakery can be way too harsh for the softer metal on a dairy line, and over time it’ll actually start eating away at the equipment. That damage creates rough spots and crevices where bacteria can hide, leading to biofilms that are a real pain to remove.
The equipment side matters just as much. How you apply your soap can make a world of difference. A thick, clinging foam extends contact time, so the cleaner doesn’t dry out on the surface and leave it looking shiny instead of streaky. That same thick foam does a lot of the work for you, cutting scrubbing and labour time in half.
None of this is rare. We see it all the time, and it almost always comes down to one thing: the cleaning product or equipment just doesn’t match the job.
That’s where we come in. At CNC Sanitation, we don’t guess. We look at what you’re cleaning, what it’s made of, your water, and how busy your plant is, then match you with the right tools and chemicals that actually work for your space. The payoff? Cleaner results, less wasted time, and equipment that lasts longer.
The right tools don’t just clean better; they protect your product, your team, and your bottom line.
For more information or to inquire about contract sanitation services, you can check out the CNC website or reach out to Chad at .
Catch us on the road this fall!
This July, our team traded the office for the Stampede grounds, and we’re already looking forward to next year. We headed to the Taste of Western Canada Awards and event, where we sampled some of the best food and drink Western Canada has to offer. From new products just hitting shelves to old favourites done well, it was a great reminder of how much talent is out there in this industry.
Come find us at:
NEXT Food Expo: Calgary, September 14
Danni’s attending this one. It’s a growing gathering for Western Canada’s foodservice and hospitality world – chefs, restaurant owners, buyers, and the people who supply them.
FCC Food and Beverage Summit: Winnipeg, September 29
Danni’s heading here too. FCC puts this on to celebrate the Canadian food and beverage industry, with presentations and networking built around what’s working (and what’s changing) for producers and entrepreneurs across the country.
BRCGS Connect Americas Conference: Nashville, October 13–14
Danni and Alyssa will both be there. This one sits right in our wheelhouse: a food safety conference where industry experts dig into real audit findings, case studies, and best practices from across the continent.
If any of these are on your calendar too, let us know! We’d love to connect in person.
HACCP Training: REGISTER NOW!
Next course: September 22-23, 2026
Register and find more course dates
Product Safety Training
Root Cause Analysis: Oct 15, 2026
Risk Assessment: Oct 27, 2026
Internal Auditor Training: Nov 3-4, 2026
Food Fraud: Dec 3, 2026
Register and find more course dates
CanadaGAP Training
Understanding the CanadaGAP Program: Oct 6-7, 2026
CanadaGAP Auditor Training: November 17, 18, 23, 24, 25, 2026
Interested in in-house training for your team?
Venturepark Accelerator, Cohort 22
If you’re a Canadian food, beverage, health, or wellness founder with a product that’s already selling well (we’re talking real revenue, not just a great pitch) and you’re looking to move from local shelves to provincial or national retail, this is worth a look.
Venturepark Accelerator runs a 16-week program built specifically for founders at that stage: past the startup phase, doing roughly $100K or more in sales, and ready to grow. Cohort 22 starts in early October 2026, and applications are open now. Spots fill fast, so if this sounds like where you’re at, don’t wait.
Are You Capturing the Funding You Deserve?
Getting funding isn’t just about filling out an application well. Businesses that consistently win build a real strategy first: they know which opportunities fit and get their business ready before they apply.
This webinar brings together funding strategist Denise Baril (Founder of The Grant Sherpa), Marc Wandler from AFPA (the Alberta Food Processors Association) SCALE program, and reps from NRC-IRAP, Alberta Innovates, and the Sustainable Canadian Agricultural Partnership for a straight-talk session on what funders are actually looking for.
If you’re weighing grants for innovation, commercialization, productivity, expansion, or scaling, this is a chance to understand the landscape, figure out where you actually stand, and build a plan instead of guessing.
