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First Step Daycare - Kitchen

101 - 9810 137 Avenue NW Edmonton AB T5E 6W1 · Food - General

Official record from Alberta →

Inspection summary

First Step Daycare - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on September 4, 2026, found no infractions.

3 of 7 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.

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 4 times across 3 separate inspections, most recently on July 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 across 2 separate inspections, most recently on October 4, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 4, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Lamber commercial dishwasher was not properly operational and failed to reach 71C at the plate level
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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 not observed to be located on an appropriate dispenser. Please ensure that the paper towel is located on a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back of the kitchen door was damaged with a hole in the door. Repair required so that the surface is smooth and cleanable.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial sanitizer was not able to reach final rinse temperature. Temperature reached was 57C (at the plate)after several cycles.Please repair the commercial sanitizer. Until the sanitizer is repaired to be in good operating condition and able to reach the final rinse temperature of 82C at the manifold, the program must use single use disposable dishes for client use. Utensils and cups for younger children may be used and cleaned and sanitized using the modified 2 sink method.
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for the kitchen surfaces was not observed at time of inspection.Ensure an approved sanitizer is readily available in the kitchen at all times of food preparation, food handling and dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial sanitizer was not able to reach final rinse temperature. Temperature reached was 57C (at the plate)after several cycles.Please repair the commercial sanitizer. Until the sanitizer is repaired to be in good operating condition and able to reach the final rinse temperature of 82C at the manifold, the program must use single use disposable dishes for client use. Utensils and cups for younger children may be used and cleaned and sanitized using the modified 2 sink method.
    • 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 not in a dispenser (was available in the kitchen).Please ensure that paper towel is stored in an acceptable dispenser.
  7. Monitoring Inspection

    0 infractions

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