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Chappelle Daycare - Kitchen

410 Chappelle Drive SW Edmonton AB T6W 0Z3 · Food - General

Official record from Alberta →

Inspection summary

Chappelle Daycare - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on May 1, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 3, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 3, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 4 separate inspections, most recently on April 22, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times on April 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 22, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A re-usable fork was observed to be stored with the single-use utensils in the preschool room. The facility is restricted to single-use utensils only. The operator removed the indicated re-usable utensil during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food Safety Certificate was available for the staff - reported that the course was taken by the owner some time ago. Please ensure that at least one person has a Food Safety Certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the preschool room, single-use utensils were observed to be stored with the part of the utensil that goes into the mouth facing upward. Ensure utensils are stored with the business-end down.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the preschool room, a single-use spoon was observed to be stored in-contact with a Rubiks cube. Ensure single-use utensils are stored in a manner which prevents contamination. The operator discarded the indicated utensil during the inspection.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the paper towel dispenser. Please ensure paper towels are available in the dispenser at all times to help facilitate effective hand hygiene practices. The operator provided paper towels in the dispenser during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food Safety Certificate was available for the staff - reported that the course was taken by the owner some time ago. Please ensure that at least one person has a Food Safety Certificate.
  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food Safety Certificate was available for the staff - reported that the course was taken by the owner some time ago. Please ensure that at least one person has a Food Safety Certificate.
  5. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Milk observed in the fridge expired on November 29, 2024. It was discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available but expired in 2021 and July 2024. Please obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at the sink (dispenser was empty). It was addressed during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food Safety Certificate was available for the staff - reported that the course was taken by the owner some time ago. Please ensure that at least one person has a Food Safety Certificate.

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