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Kids & Company St. Albert Grandin - Food

100 - 1 Tache Street St. Albert AB T8N 1B4 · Food - General

Official record from Alberta →

Inspection summary

Kids & Company St. Albert Grandin - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on March 5, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

The last 3 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 6 separate inspections, most recently on October 22, 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?

  • 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 2 times across 2 separate inspections, most recently on October 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on October 30, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • A cracked tile was observed in the middle of the kitchen floor, compromising proper cleaning and sanitizing procedures. Reapir the cracked tile.
  5. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine bottle was not labeled. The operator was instructed to label the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed at the hand washing sink. The operator was instructed to restock the supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cracked tile was observed in the middle of the kitchen floor, compromising proper cleaning and sanitizing procedures. Reapir the cracked tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous report:High level dusting is required on ventilation grates and ceiling tiles surrounding.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting is required on ventilation grates and ceiling tiles surrounding.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 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 area above the countertop to the left of the kitchen sink has an exposed section where the backsplash is too short and there is now peeling paint. The area is not smooth, impervious to moisture or easy to clean and must be repaired.
    • 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 edge of the wall directly to the left of the stove is damaged and is no longer smooth. A suggestion was made to install plastic hardiboard in this area to prevent further damage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood ventilation grates are dirty and full of grease and dust debris. These must be soaked in a degreaser then washed, preferably in the dishwasher.
  9. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap is not in a proper dispenser.
    • 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 edge of the wall directly to the left of the stove is damaged and is no longer smooth. A suggestion was made to install plastic hardiboard in this area to prevent further damage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • June 26 2024: Half of the kitchen countertop has been replaced, but the remaining half still has a section where the countertop has chipped away and is no longer smooth, impervious to moisture and easy to clean.The kitchen counter linoleum was split off from the wooden counter along the edge facing the food handler. This left the wood underneath exposed and a strip of linoleum hanging off along the counter edge.Dec 13, 2023: The kitchen counter still requires some repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood ventilation grates are dirty and full of grease and dust debris. These must be soaked in a degreaser then washed, preferably in the dishwasher.
  10. 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?
      • The kitchen counter linoleum was split off from the wooden counter along the edge facing the food handler. This left the wood underneath exposed and a strip of linoleum hanging off along the counter edge.Dec 13, 2023: The kitchen counter still requires some repairs.

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