Community TIES Daycare- Kitchen
200 Lincoln Street Penhold AB T4N 5E3 · Food - General
Inspection summary
Community TIES Daycare- Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on November 20, 2025, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.
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.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on June 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on December 4, 2023. For example:
Are chemicals stored and handled in a safe manner?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 28, 2024. 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?
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 November 20, 2025. 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.
6 inspections
- 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?
- Facility has a domestic 2 compartment sink with a domestic dishwasher - dishwasher equipped with sanitize cycle and NSF certification. No dedicated handwashing sinkIntermediate-level food handling and reusable customer utensils with dishwasher requires a 2-compartment sink + handwashing sink.Please arrange for a dedicated handwashing sink to be installed in the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Kitchen staff is not checking temperatures of foods being reheated.**Ensure food items are being reheated to a minimum internal temperature of 74 degrees C or 165 degrees F.
- 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?
- Currently providing extensive food handling services. Facility approved for intermediate food handling only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Kitchen staff is not checking temperatures of foods being reheated.**Ensure food items are being reheated to a minimum internal temperature of 74 degrees C or 165 degrees F.
- 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?
- Currently providing extensive food handling services. Facility approved for intermediate food handling only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled spray bottle holding sanitizer was observed in the kitchen area.**Ensure all containers holding chemicals are adequately labeled to identify their content.
- 09. Are chemicals stored and handled in a safe manner?