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Guardian Child Care Center - Kitchen

7003 199 Street NW Edmonton AB T5T 3A8 · Food - General

Official record from Alberta →

Inspection summary

Guardian Child Care Center - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on April 20, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 8 times across 4 separate inspections, most recently on May 16, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 20, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on April 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 27, 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?

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

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Subdivided frozen meats were not labelled/datedDiscussed with chef and director to action
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two fridges did not have thermometers for manual temperature checksThe owner who had to leave during the inspection provided a picture of the thermometers and emailed PHI after inspectionPlease ensure all staff in kitchen know where to find the thermometer to monitor temps
  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)?
      • No chlorine test stripPurchase test strips so that available for use in the kitchen, toy washing and for making sanitizer spray bottles* Please send indication that test strips are available.
  3. 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)?
      • Improper three sink method being used to wash and sanitize re useable dishes. Staff wash then rinse in the two deep sinks, Then take dishes over to adjacent counter area and soak in sanitizer within one of the two compartment sinks. The two comp sink area has only one faucet which used both for both handwashing, dishwashing which is a cross-contamination concernOriginal approval was to use the commercial high temp sanitizer plus the adjacent deep sinks for dishes. Use adjacent two comp sink for dedicated handwashing. Ensure the commercial sanitizer is in good working condition and use it as approved for re useable dishes oradd a second faucet: one per sink at two compartment area.
    • 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 test stripPurchase test strips so that available for use in the kitchen, toy washing and for making sanitizer spray bottles* Please send indication that test strips are available.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rag usage noted. Dirty rags noted. This was an issue also in the childcare roomsMarch 27 inspection, dirty rags noted out on counter edges, on top of sanitizer bottles
    • 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 test stripPurchase test strips so that available for use in the kitchen,toy waashing and for making sanitizer spray bottles
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had not paper towel when EHO arrived and washed hands. A staff brought over a stack of facial type tissueOwner later arrived with paper towel.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rag usage noted. Dirty rags noted. This was an issue also in the childcare rooms
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The one staff that was cooking did not understand cleaning steps when asked Staff in kitchen indicated she mixes soap and bleach when asked how she prepares the food prep counter. * Please review with all staff not to mix chemicals. Wash with soap and water first, then rinse/wipe down with wet rinsed rag/paper towel, then spray and wipe down with sanitizing solution. If using a rag then into laundry bin. One rag per task.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a plastic bin with various cleaning supplies between the sink and the pile of washed dishes next to the sanitizer machine. The bin also had a child type water bottle in itThe Owner moved the bin below the counter.
    • 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 test stripPurchase test strips so that available for use in the kitchen,toy waashing and for making sanitizer spray bottles
    • 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 sink had not hand soap and no paper towel. The staff that was in the kitchen corrected this.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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