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Curious Minds Daycare and OSC - Kitchen

3444 Ewing Trail SW Edmonton AB T6X 1A1 · Food - General

Official record from Alberta →

Inspection summary

Curious Minds Daycare and OSC - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on May 8, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 May 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 20, 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)?

  • 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 on May 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice was observed stored in its original bulk bag and could not be properly closed. Please ensure bulk foods are transferred to food-grade containers with tight-fitting lids.A scoop without a handle was being used to dispense rice. Please ensure scoops with handles are used and stored in a manner that prevents the handle from coming into contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small fridge located in the Toddler 1 room was measured at 9°C. The operator was instructed to relocate all high-risk foods to another cooler to ensure temperatures of 4°C or below are maintained. Please ensure the fridge is maintained at 4°C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the kitchen handwashing station was not in a dispenser. Please ensure it is stored in a suitable dispenser to prevent contamination of the roll.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 available but there was no colour guide for verification of the concentration. Please ensure test strips have a guide.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There was no thermometer in the fridge in the Buzzing Bees Room. Please ensure one is installed.

Nearby inspected facilities

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