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Kepler Academy Early Learning & Child Care - Kitchen

100 - 10123 99 Street NW Edmonton AB T5J 3C6 · Food - General

Official record from Alberta →

Inspection summary

Kepler Academy Early Learning & Child Care - Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on January 21, 2026, found no infractions.

4 of 12 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: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 7 times across 7 separate inspections, most recently on May 2, 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 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 6 times across 6 separate inspections, most recently on April 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 31, 2025. For example: Is the facility free of a pest infestation?

  • 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 10 times across 7 separate inspections, most recently on June 10, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on April 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The counter under the kitchen 2 compartment sink had water leaking.Indicated that they were trying to problem shoot for the plumbing issue - please repair the leak and ensure water is cleaned up regularly to prevent water damage or other concerns with pest control.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  9. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  10. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 15. Is the facility free of a pest infestation?
      • (1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.(2) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  11. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
    • 15. Is the facility free of a pest infestation?
      • (1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • (1) The mop sink was not accessible at the time of inspection and was covered with miscellaneous items (black garbage bag, a backpack and some baking trays). Ensure the mop sink is accessible for filling and emptying the mop bucket and that baking trays are stored in a designated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (1) The front button cover was broken on the vent hood above the stove.(2) The vent cover filter on the right side was missing at the time of inspection.(3) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.(4) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell.(5) There were miscellaneous items in the dry storage room. A chair was placed in the dry storage room and it had staff personal items (a bag and a purse on it). Ensure there is a designated storage area for staff personal items.(6) The ceiling panel inside the dry storage room was water damaged (brownish stain observed in the corner of the panel).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (1) The inside of the oven was dirty.
  12. Initial Inspection

    0 infractions

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