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Alphabet Daycare - Kitchen

150 - 6005 67A Street Red Deer AB T4P 2Z9 · Food - General

Official record from Alberta →

Inspection summary

Alphabet Daycare - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on October 14, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 August 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking along the wall behind the sinks is cracked, deteriorated, and showing signs of mold growth. Remove all damaged caulking and any water-damaged materials, and repair the affected area as needed. Ensure all surfaces are smooth, non-absorbent, and easy to clean.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle was measured to be over 1000 ppm. The operator was instructed on the correct preparation of sanitizer to ensure concentrations are maintained within the required range of 100–200 ppm.A clean-in-place (CIP) bucket was not present for storing soiled cloths; however, the operator stated that cloths are changed regularly and not left in use for more than one hour.
    • 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 available; however, they were located in the front office. The operator was instructed to keep sanitizer test strips readily accessible in the kitchen to verify the preparation of spray bottles and sink sanitizers. Test strips must be used to confirm chlorine sanitizer concentrations in spray bottles and 3 sink dishwashing are within the correct range of 100–200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All four cutting boards available were observed to be significantly overworn. The operator was instructed to remove them from the facility and replace them with new ones.Please ensure that equipment is monitored more frequently, and that damaged or worn items are removed from use once they are no longer suitable for effective cleaning and sanitizing.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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 read 183F at the manifold (83C) but plate-level thermometer was only able to reach 66C.Pressure gauge on reached 5-8 PSI at rinse. The low pressure may be contributing to the low internal temperature during rinse cycle.ACTION:Please resolve the failings of the dishwasher so that at least 71C (160F) can be reached at dish-level.Please use alternative means to sanitize dishes after they are washed (such as a 100ppm chlorine bath for 2 mins followed by air dry).
  9. Monitoring 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)?
      • The high temperature dishwasher read 183F at the manifold (83C) but plate-level thermometer was only able to reach 66C.Pressure gauge on reached 5-8 PSI at rinse. The low pressure may be contributing to the low internal temperature during rinse cycle.ACTION:Please resolve the failings of the dishwasher so that at least 71C (160F) can be reached at dish-level.Please use alternative means to sanitize dishes after they are washed (such as a 100ppm chlorine bath for 2 mins followed by air dry).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The countertop above the dishwasher is unfinished wood. There are blackened areas on the wood, consistent with rot.The warm, moist area of the dishwasher can promote mold growth and unsanitary conditions.ACTION:Please remove the rotted materials.Please ensure that the surface is smooth, durable, non-absorbent, easy to clean.Operator noted she will look into installing a melamine countertop.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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