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Children's World ChildCare Society -Kitchen

1 - 5115 45 Street Barrhead AB T7N 1J2 · Food - General

Official record from Alberta →

Inspection summary

Children's World ChildCare Society -Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 17, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 4 separate inspections, most recently on September 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 5 times across 4 separate inspections, most recently on September 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on September 15, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 14, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on September 15, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A classroom staff member entered the walk-in cooler to pour milk without washing hands in the kitchen. Staff member shall wash their hands at the kitchen hand sink prior to any food handling. Three other classroom staff were observed washing their hands at the kitchen hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Juices and smoothies that have been made and stored in the walk-in cooler do not have dates present. All foods that staff make shall be dated to ensure they are discarded in a timely manner. The undated foods shall be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being tested daily to ensure it is functioning properly. Staff were shown how to use the min/max thermometer to test the dishwasher. Please record the daily test results. The dishwasher should reach 72C at the dish level.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dishwasher had an empty container of rinse aid. Staff replaced the bottle during the inspection. Please ensure the dishwasher solutions are checked daily. The rinse aid is used to help rapidly dry the dishware.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A non-alcohol hand sanitizer bottle is located by the hand sink. The bottle shall be removed to prevent staff from mistakenly using this solution as soap (staff did use this as soap during the inspection).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spilt flour is present on the shelf in the pantry room. Spilt foods shall be cleaned up in a timely manner to prevent spreading the food around to other areas. The flour shall be cleaned up and the area sanitized.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was being left in the hallway during nap time uncovered. Ensure all food is protected from continuation. Staff covered the food during the inspection.
    • 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?
      • The food permit was hung in the kitchen, where the public cannot see it. The permit was moved to the main bulletin board during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the ceiling fans in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is tape hanging from the lights in the kitchen. Action shall be taken to remove the tape to remove the risk of foreign objects from falling into foods/food prep surfaces. Action shall be taken to remove the tape.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the kitchen did not have a chlorine residual. The sanitizer solution was remade 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)?
      • No test strips are available for the sanitizer solutions used in the kitchen. Test strips shall be obtained and used to verify sanitizer strength on a daily basis.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During food preparation, kitchen staff did not have a sanitizer solution available to wipe food contact surfaces/counter tops. A sanitizer solution shall be available anytime food preparation is occurring. The operator made a solution during the inspection.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine concentration in the sanitizing pails is 50ppm. A 200ppm solution is required for clean in place. Staff were estimating 1/2 tablespoon chlorine in a 1 tablespoon. An accurated measuring device shall be used in measuring sanitizing souliton to ensure a proper sanitizing soluton is made. Staff did obtain a 1/2 tablespoon.
    • 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 not available to test the sanitizing solution. Appropriate test stips shall be obtained to ensure a adequate sanitizer solution is made.
    • 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 ceiling around a vent has a large gap present. Action shall be taken to cover/seal this area to prevent dust/debris from falling down onto the food prep counter.2. A large gap was present around an electrical outlet on the wall. The gap shall be covered to ensure the wall can be clean and present dust/debris from falling on food preparation surfaces.
  8. Initial 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?
      • 1. The ceiling around a vent has a large gap present. Action shall be taken to cover/seal this area to prevent dust/debris from falling down onto the food prep counter.2. A large gap was present around an electrical outlet on the wall. The gap shall be covered to ensure the wall can be clean and present dust/debris from falling on food preparation surfaces.

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