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Earlybird Childcare Centre - Kitchen

103 - 10004 104 Avenue NW Edmonton AB T5J 0K1 · Food - General

Official record from Alberta →

Inspection summary

Earlybird Childcare Centre - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on January 23, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 21, 2026. 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 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 March 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared in the kitchen. Ensure a sanitizer solution (such as 100 ppm bleach water spray bottle) is prepared for the kitchen 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 are not being maintained. Monthly pest control records are required. AHS Pest Control Checklist emailed to program.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared in the kitchen. Ensure a sanitizer solution (such as 100 ppm bleach water spray bottle) is prepared for the kitchen 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?
      • 1. Mouse droppings were observed in the cabinet under the handwashing sink. Please clean the droppings safely.2. Pest control records are not being maintained. Monthly pest control records are required. AHS Pest Control Checklist emailed to program.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration temperature was at 4C.X Temperatures inside the food warmer were recorded to be 20C at 10:30 AM, 36C at 10:45 AM, and 56C at 11:05 AM. The food warmer had not been turned on in time for it to reach a proper holding temperature before the hot lunch arrived.* Turn the food warmer on at least on hour (or longer) before hot food arrives (10 AM) to ensure it is at the proper temperature, ready to keep food above 60C.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration temperature was at 4C.X Temperatures inside the food warmer were recorded to be 20C at 10:30 AM, 36C at 10:45 AM, and 56C at 11:05 AM. The food warmer had not been turned on in time for it to reach a proper holding temperature before the hot lunch arrived.* Turn the food warmer on at least on hour (or longer) before hot food arrives (10 AM) to ensure it is at the proper temperature, ready to keep food above 60C.
  6. Demand Inspection

    0 infractions

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