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Kids & Company St. Albert North - Food

110 - 506B St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

Official record from Alberta →

Inspection summary

Kids & Company St. Albert North - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on May 27, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 6 times across 4 separate inspections, most recently on May 4, 2026. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 2, 2025. 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?

  • 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 April 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 3, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • 2026-05-04: Repeat violation from last year. Kitchen cupboards continue to be in poor repair and are not smooth, moisture‑impervious, or easily cleanable, including the unfinished tall cupboard. Operator acknowledged the issue and stated that corrective action will be taken sooner.2025-04-17: The cupboards throughout the kitchen are no longer smooth, impervious to moisture or easy to clean. The standing tall cupboard is unfinished on both sides. They must be sanded and refinished by either varnishing or painting with a waterproof paint, and/or replaced.
  3. Risk Management Inspection

    2 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 cupboards throughout the kitchen are no longer smooth, impervious to moisture or easy to clean. The standing tall cupboard is unfinished on both sides. They must be sanded and refinished by either varnishing or painting with a waterproof paint, and/or replaced.
    • 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 3-compartment sink is undermounted to the countertop and due to weight it has begun to detach and sink down. The sink must be raised and reaffixed to the countertop, and then properly re-caulked.
  4. Monitoring Inspection

    4 infractions

    • 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?
      • Kitchen operator was marking 4C and -18C for all temperature logs for fridge and freezer, respectively. PHI took temperatures which ranged from 4-9C and -9 to -17C, within an hour of operator's records.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of bananas was being stored on the ground of the pantry.
    • 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 cupboards throughout the kitchen are no longer smooth, impervious to moisture or easy to clean. The standing tall cupboard is unfinished on both sides. They must be sanded and refinished by either varnishing or painting with a waterproof paint, and/or replaced.
    • 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 3-compartment sink is undermounted to the countertop and due to weight it has begun to detach and sink down. The sink must be raised and reaffixed to the countertop, and then properly re-caulked.
  5. Monitoring Inspection

    2 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?
      • A section of the wall is damaged near the microwave and must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stove top had visible food remnants under the burners. Please clean and/or replace burner liners.

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