Skip to content
Loading map…

Dreamland Daycare and OSC - Food

110 & 120 - 85 Neil Ross Road St. Albert AB T8N 7W1 · Food - General

Official record from Alberta →

Inspection summary

Dreamland Daycare and OSC - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on February 19, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on August 20, 2025. 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 2 times across 2 separate inspections, most recently on May 29, 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 August 20, 2025. 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?

  • 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 6 times across 3 separate inspections, most recently on August 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that staff members were not washing hands between tasks. Staff member was noted to putting a client to sleep and started handling food without performing hand hygiene. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator located in the baby room1 was noted to be at 8 degrees C. Please monitor this refrigerator and ensure it is maintained at or below 4 degrees C at all times.
    • 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 being maintained. Please ensure that pest control records are being maintained on monthly basis.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foo handlers were noted to be unaware of glove policy and were not washing hands between tasks. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between changing gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food contact surfaces are not being sanitized between tasks. Please use a sanitizing solution to sanitize food contact surfaces. The operator sanitized all food contact surfaces using bleach solution at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items and cosmetic products were noted to be stored with food items. Please be advised that all non-food related items must be stored away from food related items. Please designate an area to store non-food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food items were noted to be stored at room temperature. The surface temperature 29 degrees C. Please note that all cooked items must either be stored at room temperature for two hours or in a hot holding unit maintained at or above 60 degrees C. Please do not store high risk food items at room temperature. All this foo 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)?
      • It was noted that the facility was not sanitizing dishes. Proper dishwashing procedures were discussed the operator during the inspection. Please use a commercial dishwasher to perform dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that the food handlers require additional food safety training. Please train food handlers properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes were noted to be stored with rotisserie chicken. Please note that clean dishes must be stored in a manner that protects from them from contamination. Please clean/sanitize all dishes and store them properly.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed at the time of inspection. A concentrated chlorine container was noted in the facility. Please ensure that a sanitizing solution at 100 ppm is present in the facility to sanitize food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laundry room door was noted to be open, and laundry was occurring during food prep. Please note that laundry door must stay closed at all times. Laundry must not occur during food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food items were noted to be stored at room temperature. The surface temperature 37 degrees C. Please note that all cooked items must either be stored at room temperature for two hours or in a hot holding unit maintained at or above 60 degrees C. Please do not store high risk food items at room temperature.
  9. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website