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County Place Daycare Kitchen

922 Ash Street Sherwood Park AB T8A 2G1 · Food - General

Official record from Alberta →

Inspection summary

County Place Daycare Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on April 28, 2026, recorded 1 infraction.

3 of 7 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: Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on September 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on April 8, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 28, 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?

  • 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 September 18, 2024. 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • facility using deep fryer with no proper ventilation and permit outlining no deep frying as restriction.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • The dishwasher in the kitchen was not operational. The facility has a 2-compartment sink.Single use plates were in use, but forks and spoons were being re-used. The staff purchased single use forks and spoons during inspection.Please note that the sinks at the facility are not big enough to contain your bigger utensils such as pots. A suitable means of dishwashing must be provided as soon as possible. The facility must continue using single-use customer utensils for meals until a suitable means of dishwashing is provided. Ensure the dishwasher is repaired. Bigger equipment or toys previously being sanitized with the dishwasher can be sprayed with 200ppm chlorine solution. Note that this is a temporary measure as the dishwasher must be repaired or replaced.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was measured to be at 10ppm. The staff prepared a fresh 100ppm solution during inspection. Please ensure the required 100ppm concentration is maintained at all times. Obtain additional chlorine test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen was not operational. The facility has a 2-compartment sink.Single use plates were in use, but forks and spoons were being re-used. The staff purchased single use forks and spoons during inspection.Please note that the sinks at the facility are not big enough to contain your bigger utensils such as pots. A suitable means of dishwashing must be provided as soon as possible. The facility must continue using single-use customer utensils for meals until a suitable means of dishwashing is provided. Ensure the dishwasher is repaired. Bigger equipment or toys previously being sanitized with the dishwasher can be sprayed with 200ppm chlorine solution. Note that this is a temporary measure as the dishwasher must be repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was blocked with a dish drain rack. The staff moved the rack during inspection.Please ensure handwashing sinks are always accessible for proper handwashing.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach sanitizer solution in a spray bottle was too strong and bleached out a chlorine test strip. The required 100ppm was prepared during inspection. Please ensure 100ppm is maintained. Use the chlorine test strips in the facility to measure and verify the concentration.
    • 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 records were not observed. Implement and maintain a monthly pest check/control. A template will be sent with this report.

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