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Children Of The World Daycare - Kitchen

4047 106 Street NW Edmonton AB T5J 3S6 · Food - General

Official record from Alberta →

Inspection summary

Children Of The World Daycare - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on January 19, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on October 31, 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)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 31, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 20, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 November 20, 2023. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Hand soap was not available at the hand sink.Ensure hand soap is available at the hand sink in the kitchen at all times.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available for testing chlorine concentration expired in 2016. Please obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control checklist was not maintained - the last checklist was completed on December 1, 2023. It was addressed during the inspection. Please ensure that the pest control checklists are completed monthly.
  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)?
      • Rinse temperature of the dishwasher was inadequate: reached 68.4C after 3 cycles (must be at least 71C at the plate level). Updated on November 20, 2023: Rinse temperature of the dishwasher was inadequate: reached 66.5C only at the plate (measured as 66.5C during the first cycle, and 64.9C during the second cycle). Ensure that the rinse temperature is at least 71C at the plate level. Updated on January 30, 2024: Rinse temperature of the dishwasher was inadequate as measured as 66.1C, 68.0C and 68.5C.The facility will be changing to single-use dishes/utensils until the dishwasher is repaired or replaced.
  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)?
      • Rinse temperature of the dishwasher was inadequate: reached 68.4C after 3 cycles (must be at least 71C at the plate level). Updated on November 20, 2023: Rinse temperature of the dishwasher was inadequate: reached 66.5C only at the plate (measured as 66.5C during the first cycle, and 64.9C during the second cycle). Ensure that the rinse temperature is at least 71C at the plate level.
  7. 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)?
      • Rinse temperature of the dishwasher was inadequate: reached 68.4C after 3 cycles (must be at least 71C at the plate level). Updated on November 20, 2023: Rinse temperature of the dishwasher was inadequate: reached 66.5C only at the plate (measured as 66.5C during the first cycle, and 64.9C during the second cycle). Ensure that the rinse temperature is at least 71C at the plate level.
  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)?
      • Rinse temperature of the dishwasher was inadequate: reached 68.4C after 3 cycles (must be at least 71C at the plate level). Updated on November 20, 2023: Rinse temperature of the dishwasher was inadequate: reached 66.5C only at the plate (measured as 66.5C during the first cycle, and 64.9C during the second cycle). Ensure that the rinse temperature is at least 71C at the plate level.
  9. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Orange juice observed in the Preschool room fridge was dated best before September 22, 2023. It was discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Rinse temperature of the dishwasher was inadequate: reached 68.4C after 3 cycles (must be at least 71C at the plate level). Updated on November 20, 2023: Rinse temperature of the dishwasher was inadequate: reached 66.5C only at the plate (measured as 66.5C during the first cycle, and 64.9C during the second cycle). Ensure that the rinse temperature is at least 71C at the plate level.
    • 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 hand sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control management plan was in place.Updated on October 20, 2022: Pest control checklist has not been done since September 2020.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Reusable towel was used throughout the day for hand drying. Updated on November 20, 2023: used reusable towel was observed, and no paper towels were available at the hand sink.
    • 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?
      • Displayed Food Permit expired in September. Update on November 20, 2023: Displayed Food Permit expired in September 2022.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One out of two light fixtures was not in operation.

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