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Jr's Daycare Ltd - kitchen

15B - 10030 106 Street Westlock AB T7P 2K4 · Food - General

Official record from Alberta →

Inspection summary

Jr's Daycare Ltd - kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on March 19, 2026, recorded 1 infraction.

4 of 6 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: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on December 2, 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 2 times across 2 separate inspections, most recently on March 19, 2026. 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 December 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to be carried out to the warmer drawer and cleaning should be carried out throughout the facility on a regular basis. Foods should be stored 6'' above the floor at all times. More organization should be carried out in the kitchen to maintain it in a neat condition.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some open packaged dry goods were left on the shelves. Ensure that open packaged dry goods be stored in pest proof and food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two frozen sausages were observed being thawed at room temperature. Frozen foods must be thawed properly such as being thawed in a fridge or in a microwave oven. The operator was required to thaw the sausages in the fridge during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The followings were observed:1. Spills were observed in the fridge. 2. The oven and the toaster were observed dirty. 3. The shelves used for food storage were observed disorganized. Cleaning and organizing must be carried out at the above noted areas immediately. Cleaning must be carried out throughout the kitchen on a regular basis. Written sanitation plans are required. Some examples have been provided to the operators.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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