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Amazing Grace Child and Family Center - Kitchen

9624 108 Avenue NW Edmonton AB T5H 2J9 · Food - General

Official record from Alberta →

Inspection summary

Amazing Grace Child and Family Center - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 29, 2024. The most recent inspection, on April 2, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions 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 3 times across 3 separate inspections, most recently on April 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 15, 2025. 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?

  • 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 December 16, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Monitoring 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?
      • Handwashing sink faucet in the kitchen appears to be leaking.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • (1) The new high temperature commercial mechanical dishwasher was not reaching the required sanitizing temperature. Readings obtained ranged from 66.4°C to 68.3°C. ** Discussed 2 sink dishwashing method for staff. Refer to the Two Sink Dishwashing Method AHS Poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfSink 1: 1. Detergent and water (45°C)2. Rinse off soap either under the tap of by refilling the sink with clean water (45°C)Sink 2: 3. Soak dishes in approved sanitizer (bleach solution at 100 ppm: 1/2 teaspoon of bleach per liter of water)** If the dishwasher is not repaired in a timely manner, the program will be required to use disposable dishes until repaired.
  6. 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)?
      • At the time of inspection, the commercial dishwasher was not turned on. Staff attempted to turn on the dishwasher but it could not be operated at that time.Discussed 2 sink dishwashing method for staff.*March 11: Dishwasher was not operating properly. Discussed dishwashing method again:Sink 1: Soap and hot waterRinse off soapSink 3: Soak dishes in approved sanitizer (bleach at 100 ppm)If the dishwasher is not repaired in a timely manner, the program will be required to use disposable dishes until repaired.
  7. Risk Management 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)?
      • At the time of inspection, the commercial dishwasher was not turned on. Staff attempted to turn on the dishwasher but it could not be operated at that time.Discussed 2 sink dishwashing method for staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cooking dishes were noted to be in the hand sink.Dishes were removed and staff were reminded to keep the hand sink accessible at all times.
  8. Initial Inspection

    0 infractions

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