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Centre D'appentissage de la Petite Enfance: La Colombe - Kitchen

120 - 8627 91 Street NW Edmonton AB T6C 3N1 · Food - General

Official record from Alberta →

Inspection summary

Centre D'appentissage de la Petite Enfance: La Colombe - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on August 7, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 8, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 3 separate inspections, most recently on July 28, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 2 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 3, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • In Room 120 it was established that staff were using gloves and not washing their hands.Ensure proper hand hygiene by washing hands:-Before wearing gloves.-When changing to a new pair of gloves.- After removing the gloves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No detailed cleaning checklists were available for both kitchens. Ensure cleaning checklists clearly outlining areas and equipment to be cleaned in the kitchens are implemented and followed to support effective sanitation.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • In Room 120 it was established that staff were using gloves and not washing their hands.Ensure proper hand hygiene by washing hands:-Before wearing gloves.-When changing to a new pair of gloves.- After removing the gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In room 113 kitchen, scoops were stored directly in food ingredients (sugar and flour) with high touch handles contacting the bulk food. A bowl was being used as a scoop for cheerios cereal.Do not use bowls as food scoops. Use scoops with handles and store them in a way that prevents contamination of the bulk food (outside the food ingredient or with handles positioned above the food)A scoop with a handle was identified for use for the cereal.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In Room 120 kitchen, the paper towel and soap dispensers were empty at the time of inspection. A bottle of soap and paper towel roll were brought over during the inspection.Ensure paper towel and soap dispensers are kept refilled, to support effective hand hygiene practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The faucet at the handwashing sink in the kitchenette in room 120 is loose and wobbly. Repair or replace the faucet.2. In Room 120, the handwashing sink in the kitchen was observed to be draining water slowly. Ensure the sink's drainage is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Room 113A wooden spoon was observed to be chipped and cracked on the cooking end in the primary kitchen. The wooden spoon was discarded during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No detailed cleaning checklists were available for both kitchens. Ensure cleaning checklists clearly outlining areas and equipment to be cleaned in the kitchens are implemented and followed to support effective sanitation.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • eggs from a farm, that are not approved were noted on site and baked goods made with unapproved eggs were on site. *Verbally indicated to program that the eggs are not to be consumed and need to be removed from program. * Please discard all baking and food products that were made with eggs.Ensure all food that is used and provided to the child care program comes from an approved source.
  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Suite 113: No soap or paper towel available for handwashing at kitchen area. Please dedicate 1 side of sink for hand washing and ensure fully stocked with soap and paper towel.

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