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Kiddie Cove Academy - Kitchen

5201 50 Avenue Cold Lake AB T9M 0J2 · Food - General

Official record from Alberta →

Inspection summary

Kiddie Cove Academy - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2025. The most recent inspection, on June 25, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 26, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired milk was observed in the refrigerator at the time of inspection. Please ensure all refrigerated food is reviewed prior to service and that expired food is discarded as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution available at the time of inspection was below the required concentration (25-50 ppm sodium hypochlorite). Please ensure sanitizer is prepared and maintained at the proper concentration at all times (100 ppm sodium hypochlorite), and verified with test strips.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution was measured at approximately 200 ppm at the time of inspection, which is stronger than required for routine sanitizing of food-contact surfaces. Sanitizer must be prepared at the proper concentration to ensure it is effective without leaving excessive chemical residue. Please ensure bleach sanitizer is mixed to the correct concentration and verified daily using appropriate test strips.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available for review at the time of inspection. Written temperature records help verify that refrigeration temperatures are being monitored consistently and provide due diligence that food is being stored safely. Please begin maintaining daily written temperature logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available inside the refrigerator at the time of inspection. Refrigeration units must be equipped with an accurate thermometer to allow staff to verify that cold holding temperatures are being maintained within safe limits. Please ensure an accurate thermometer is provided in the refrigerator and maintained in good working order.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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