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ABC Head Start - Snack Program

601B - 2331 66 Street NW Edmonton AB T5B 1R1 · Food - General

Official record from Alberta →

Inspection summary

ABC Head Start - Snack Program has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on May 26, 2025, found no infractions.

5 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 3 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 once on October 4, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The stainless food prep island as pushed aside and used to store food trays etc. Food prep occurs on the counter space adjacent to the two compartments sink which is over top the dish sanitizer/dirty tray storage = busy splash zoneFind alternative storage spot for other items and use the stainless-steel island top as an obstruction free food prep space. Write this out for all those who help in the kitchen to read and sign off as routine directions.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp sanitizer was at 66C on first run then satisfactory temp 72C after second run.Please ensure to run the sanitizer at least once prior to using it for dishes/toys. Place a sign in the area so anyone operating it is aware
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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