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Hillview Child Development Centre - Kitchen

331 Woodvale Road West NW Edmonton AB T6L 3Z7 · Food - General

Official record from Alberta →

Inspection summary

Hillview Child Development Centre - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on June 25, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on May 27, 2025. 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 once on May 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 19, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available to verify the temperatures of cooked foods. Cook most foods to a minimum internal cooking temperature of 74°C. Ensure a probe thermometer is available to verify temperatures.2. Following a discussion with the operator, high-risk cooked foods are being held at room temperature too long before serving. Keep high-risk foods below 4°C or above 60°C at all times.3. Refrigerator was measured at 10-12°C in the Younger Preschool room (3-4 years). Operator was instructed to store children's lunches in a different refrigerator. 4. Refrigerator was giving inconsistent temperatures in the Infant room (0-19). Ensure all high-risk foods are stored at or below 4°C at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor corners, fume hood, area above the cupboard and the fridge, and inside cupboards were not in a sanitary condition. A monthly deep cleaning checklist is recommended. Ensure the kitchen is thoroughly cleaned and maintained.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Both food and chemicals were being stored in the same cupboard in the kitchen. Chemicals should always be stored separately. Items were moved at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge in the Daisy Room was measured at 10C. The fridge dial was turned down and the fridge was at 4C by the end of the inspection.

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