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Hi5 Daycare & OSC - Kitchen

101 & 102 - 4109 106 Street NW Edmonton AB T6J 2S3 · Food - General

Official record from Alberta →

Inspection summary

Hi5 Daycare & OSC - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on June 23, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 across 2 separate inspections, most recently on April 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 June 4, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 5 separate inspections, most recently on May 27, 2026. 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 4 times across 3 separate inspections, most recently 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Several gaps were observed between the countertops and the walls and between counter-top sections which are difficult to clean and sanitize. Ensure the gaps are sealed with a material such as silicone to render the surface smooth, resistant to moisture and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food safety certificate was observed. Ensure a valid section 31 food safety certificate is provided to the health inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several gaps were observed between the countertops and the walls and between counter-top sections which are difficult to clean and sanitize. Ensure the gaps are sealed with a material such as silicone to render the surface smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the hinges in the cabinet beneath the 3-compartment dishwashing sink. Ensure the indicated area is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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 cupboard door latch observed to be broken. Please ensure all equipment is in good repair.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops stored in dry cereal observed. Please ensure scoops are not stored in the bulk product and that they are cleaned and sanitized in between use This was corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed to be expired (2024). Ensure valid test strips are present onsite for adequate measurement of the sanitizer concentration.
    • 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 cupboard door latch observed to be broken. Please ensure all equipment is in good repair.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled food (cooked chicken?) were observed in plastic bags in the freezer. Please ensure that all food has appropriate labels.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach concentration was too high: measured at 2000 ppm. Please ensure that chlorine concentration is appropriate (100 -200 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open boxes of food (e.g. sugar, ice cream cups, flour) were observed, and some were stored on the floor. Please keep food in covered containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink was not accessible (blocked with trays) during the inspection. It was addressed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls and floor require cleaning.2. Food was stored on the floor. Please keep food off the floor.

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