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Global Childcare Centre - Food

4723 50 Avenue Leduc AB T9E 6Y5 · Food - General

Official record from Alberta →

Inspection summary

Global Childcare Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on April 16, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 8 times across 7 separate inspections, most recently on November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on November 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 22, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided in the facility to monitor the sanitation cycle temperature of the dish washer. Operator is advised to provide a recording thermometer to the facility.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided in the facility to monitor the sanitation cycle temperature of the dish washer. Operator is advised to provide a recording thermometer to the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station in the kitchen was not equipped with paper towels.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature was 165°F on the machine. The facility reported that they use disposable utensils for the children.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided in the facility to monitor the sanitation cycle temperature of the dish washer. Operator is advised to provide a recording thermometer to the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station in the kitchen was not equipped with paper towels.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided in the facility to monitor the sanitation cycle temperature of the dish washer. Operator is advised to provide a recording thermometer to the facility.
  6. 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)?
      • A commercial high temperature dishwasher had been installed. However, the dishwasher was not operational at the time of the inspection. Repair the dishwasher and ensure that it is capable of achieving a sanitizing temperature of 71C at dish level or 82C on the manifold.The facility currently uses single use disposables to serve the children and the two-compartment sink to be used for cleaning and sanitizing toys in the interim.July 04, 2024: The dishwasher was not in a proper working condition. The sanitizing temperature could not be verified as the machine tripped off while waiting for it to get up to temperature. Please contact your service technician. Only disposable dishware can be used to serve the kids until the dishwasher is repaired.
  7. 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)?
      • A commercial high temperature dishwasher had been installed. However, the dishwasher was not operational at the time of the inspection. Repair the dishwasher and ensure that it is capable of achieving a sanitizing temperature of 71C at dish level or 82C on the manifold.The facility currently uses single use disposables to serve the children and the two-compartment sink to be used for cleaning and sanitizing toys in the interim.July 04, 2024: The dishwasher was not in a proper working condition. The sanitizing temperature could not be verified as the machine tripped off while waiting for it to get up to temperature. Please contact your service technician. Only disposable dishware can be used to serve the kids until the dishwasher is repaired.
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A commercial high temperature dishwasher had been installed. However, the dishwasher was not operational at the time of the inspection. Repair the dishwasher and ensure that it is capable of achieving a sanitizing temperature of 71C at dish level or 82C on the manifold.The facility currently uses single use disposables to serve the children and the two-compartment sink to be used for cleaning and sanitizing toys in the interim.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels are provided with hand wash sinks in kitchen, but not in the paper towel dispense. Operator is advised to provide paper towels in paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Two staff have completed the basic food safety training. The basic food safety training does not meet the requirement to operate a permitted kitchen. Ensure that one person in care and control of the facility completes the advanced food safety course. A list of approved food safety courses is attached to this report.

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