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Edson Early Learning and Child Care Centre - Kitchen

5501 3 Avenue Edson AB T7E 1V2 · Food - General

Official record from Alberta →

Inspection summary

Edson Early Learning and Child Care Centre - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 11, 2026, found no infractions.

8 of 10 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: Cleaning and sanitizing.

The last 6 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.

  • 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 on September 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 October 20, 2023. 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer in the kitchen to clean food contact surfaces was during the inspection. Ensure an approved sanitizer is readily available in the right concentration (100 PPM) in the kitchen at all times of food preparation and food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw minced meat was stored above ready to eat/low risk foods (including fruits & vegetables) in the refrigerator. Operator corrected by placing them on the lower shelving unit.Ensure all raw meats are stored below ready to eat or low risk foods. This is to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine (bleach) sanitizer test strips observed during the inspection.Operator was instructed to follow the chart on the reconstitution of sanitizer displayed above the sink and ensure it is measured at 100PPM.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored away from the handwash sink and not stored in a suitable dispenser. Have paper towel placed in a dispenser to reduce potential for contamination.Ensure the hand wash sink is supplied with liquid soap and paper towels at all times.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher requires minor maintenance and shall be repaired by Monday October 23, 2023.Two kitchen sinks are present for ware washing/sanitizing back-up. A separate handwashing sink is also present.
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