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Edmonton Kids Learning Daycare & After School - Kitchen

9724 118 Avenue NW Edmonton AB T5G 0P4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jet-tech commercial dishwasher had an error message and was not reaching required sanitizing temperatures of 82C at the manifold and 71C at dish level. Please repair the dishwasher.Until the dishwasher is repaired, please use the sinks to wash and sanitize utensils/dishes: wash with detergent and water, rinse, soak in a 100-ppm chlorine bleach solution for two minutes and allow to air dry.-->>Aug 17, 2026 OUTSTANDING
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Caulking required around the loose faucet at the sink near the dishwasher. Please seal around the faucet to prevent water entry and moisture accumulation.-->>Aug 17, 2026 OUTSTANDING
  3. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small fridge in the downstairs preschool room was measured at approximately 10C initially. The temperature knob was adjusted onsite, and the fridge measured -1C by the end of the inspection. Ensure all coolers are maintained at 4C or below at all times. Double check all coolers to ensure they are equipped with internal monitoring thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jet-tech commercial dishwasher had an error message and was not reaching required sanitizing temperatures of 82C at the manifold and 71C at dish level. Please repair the dishwasher.Until the dishwasher is repaired, please use the sinks to wash and sanitize utensils/dishes: wash with detergent and water, rinse, soak in a 100-ppm chlorine bleach solution for two minutes and allow to air dry.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher detergent jug was empty. Please ensure the dishwasher is equipped with detergent at all times. A new detergent pail was obtained during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available for handwashing at any sink. A dedicated handwashing sink was not identified by staff. Please ensure that soap and paper towels are available at all times at a designated handwashing sink.
    • 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 available for review. Please ensure that monthly pest control records are maintained and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Caulking required around the loose faucet at the sink near the dishwasher. Please seal around the faucet to prevent water entry and moisture accumulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Utensils drawer near the fridge/freezer unit observed with food debris. Please clean and maintain.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Trash accumulation was noted. Empty milk jugs were stored directly on the floor. The trash container lid was detached.Please ensure that trash is properly contained in designated containers with securely fitted lids and removed daily.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food thermometer was missing. Please obtain a probe thermometer to verify the internal temperature of cooked foods. Most foods should be cooked to a minimum internal temperature of 74C. Leftover foods should be reheated only once, to an internal temperature of 74C, to ensure safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not reaching adequate temperatures for effective sanitation. The final rinse temperature was measured at around 40C using a maximum registering thermometer after the second run, which does not meet the required 71C at dish level.Please repair the dishwasher.Until the dishwasher is repaired, please ensure that all dishes are first washed with soap and water, rinsed, and soaked in a bleach solution (bleach + water) for 2 minutes, or use disposable dishes and utensils only. You may use the dishwasher for washing only. Sanitation must be completed using a bleach solution.For a 5% bleach solution, use 1/2 teaspoon per liter of water or 1 tablespoon per gallon of water — the chlorine concentration must be tested at 100 ppm.
    • 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?
      • The food handling permit was not available at the time of the inspection.
  6. Monitoring Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Initial Inspection

    0 infractions