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Happy Faces Child Care And After School Care - Daycare Ktichen

65F Graham Road Sherwood Park AB T8A 3V5 · Food - General

Official record from Alberta →

Inspection summary

Happy Faces Child Care And After School Care - Daycare Ktichen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on June 24, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on June 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 15, 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?

  • 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 once on May 21, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    0 infractions

  2. 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)?
      • Residential dishwasher in main kitchen disconnected, please disconnect dishwasher in the secondary kitchen.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prepared for lunch service at 11am was reading temperature of 30 degrees respectively at 10:15am.Plate placed on top of pot instead of coverEnsure to follow proper hot holding or place food in cooler and reheat for lunch. Food was turned up to hold holding temperature during inspection. Plate removed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During inspection the residential style dishwasher was in use on "light wash cycle". All dishes and utensils MUST be placed in the high temp dishwasher to ensure sanitization. Residential dishwasher is NOT to be used, remove all residential dishwashers to ensure not used by employees. ONLY use high temp dishwasher for all dishes and toy washing. Stop blocking high temp dishwasher with carts. *This is an ongoing violation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen food lead is not knowledgeable in food safety. Not understanding of temperature control, sanitization and food safety measures.Food safety course is required for kitchen lead.
  4. 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)?
      • During inspection the residential style dishwasher was in use on "light wash cycle". Operator outlined that the dishes get too hot and melt in commercial dishwasher.All dishes placed in dishwasher are required to be high temp sanitized. There is a high temp. commercial dishwasher in place in facility, All dishes and utensils MUST be placed in the high temp dishwasher to ensure sanitization. Residential dishwasher is to be used on sani cycle at all times (toys and utensils)*This is an ongoing violation. Discussed moving location of dishwasher if location is a barrier.
  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)?
      • During inspection the residential style dishwasher was in use on "light wash cycle". Operator outlined that the dishes get too hot and melt in commercial dishwasher.All dishes placed in dishwasher are required to be high temp sanitized. There is a high temp. commercial dishwasher in place in facility, All dishes and utensils are to be placed in the high temp dishwasher to ensure sanitization. Residential dishwasher is to be used on sani cycle at all times (toys and utensils)
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture was burnt out and required repair.Remove tape from surface of refrigerator holding the mirror, to render this service as washable and cleanable.Repair surface of entrance door due to damage and peeling paint.Remove duct tape from entrance door handle to render this surface as washable and cleanable.
  9. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture was burnt out and required repair.Remove tape from surface of refrigerator holding the mirror, to render this service as washable and cleanable.Repair surface of entrance door due to damage and peeling paint.Remove duct tape from entrance door handle to render this surface as washable and cleanable.
  10. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light fixture was burnt out and required repair.Remove tape from surface of refrigerator holding the mirror, to render this service as washable and cleanable.Repair surface of entrance door due to damage and peeling paint.Remove duct tape from entrance door handle to render this surface as washable and cleanable.

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