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Happy Hearts Childcare Centre - Kitchen

17703 98A Avenue NW Edmonton AB T5T 5W8 · Food - General

Official record from Alberta →

Inspection summary

Happy Hearts Childcare Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on July 3, 2026, found no infractions.

3 of 4 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, Food source, labelling and allergens and Food temperature control.

The last 2 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 May 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 15, 2025. 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 May 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on May 15, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various items in the fridge and freezer that could not be identified including leftovers. All items out of original package must be labelled with ID and dateStaff items must be labelled as such
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer available in the kitchen The kitchen needs an opening check list to ensure it is ready for the day with items such as the surface sanitizer being filled and available.2. Dirty re used sponges and wash cloths at the sinks.No re use of rags, no sponges in the kitchen
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The kitchen staff had re usable hand drying towel Only one time use paper towel for handwashing routine in the kitchen
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Counter space was all cluttered No free and clear counter space A counter area must be dedicated to food preparation
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lunch was prepared and sitting out at 10:30am as per operator children get fed at 11:30. The item was rice based. Staff was advice to place this food back on the burner, re heat and keep warm. Temperature control was discussed and information documents provided via email.Staff needs food safety training.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp sanitizer turned offSinks including hand sink full of dishes This facility is approved for washing client dishes via the high temp sanitizer. The two adjacent sinks are for scrubbing them then into the machine. The hand sink is dedicated for handwashing only Education provided and EHO will follow up
    • 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 dishes in itThe hand sink must be dedicated to handwashing only.
  4. Initial Inspection

    0 infractions

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