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Kids Connection Daycare - Food

4910 50 Avenue Legal AB T0G 1L0 · Food - General

Official record from Alberta →

Inspection summary

Kids Connection Daycare - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on March 9, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 4 separate inspections, most recently on March 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on March 3, 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 once on March 3, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 August 27, 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 6 times across 4 separate inspections, most recently on March 3, 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?

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. Monitoring 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?
      • The cabinet on top the hand washing sink was noted to be damaged. Please repair or replace the cabinet door as required.
  3. 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 cabinet on top the hand washing sink was noted to be damaged. Please repair or replace the cabinet door as required.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in operational state at the time of the event. The dishwasher was run for approximately two hours, but the cycle kept running. PHI was unable to check the temperature. Please repair the dishwasher. In the interim, the operator was advised to use disposable dishes for all clients.All reusable cookware must be washed with soap and water and rinse with clean water in the first sink. Prepare a bleach solution at 100 ppm in the second sink and leave all dishes fully submerged in the bleach solution for two minutes. Air dry all dishes.
    • 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 cabinet door located above the hand washing sink was noted to be damaged. Please repair or replace the cabinet door as required.2. One of the ceiling tiles was noted to be porous. Please replace this tile with smooth, easy-to-clean and moisture resistant state.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not observed in the fridge at the time of inspection. Please ensure that a functional thermometer is present in the fridge at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The mechanical dishwasher was not connected to chemicals. The operator indicated that they do not use this dishwasher. PHI was unable to check the sanitizing temperature as the dishwasher would require preheating for at least 45 minutes to an hour. Please connect the dishwasher to chemicals. Please ensure to turn the mechanical dishwasher on first thing in the morning for preheating purposes. Please ensure that the green light is turned on prior to using the dishwasher. 2. It was noted that the facility was performing manual dishwashing using three sink method, but the facility only has two compartment dishwashing sinks. The operator indicated that they use a bin to sanitize dishware. The operator was advised to use two compartment dishwashing sink method. Wash dishes with soap and water and rinse with clean water in the first sink. Prepare fresh bleach solution in the second sink at 100 ppm. Leave clean dishes fully submerged in the bleach solution for at least two minutes. Air dry the dishes.3. Reusable towels were noted in the facility. The operator indicated that they use these towels to dry dishes. Please be advised not to use reusable towel to dry dishes. All reusable towels were removed from the facility during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser was noted to be empty at the time of inspection. Please ensure that the hand washing sinks is fully stocked with appropriate hand washing supplies at all times. The operator stocked the paper towel dispenser with paper towel during the inspection.2. The hand washing sink was noted to be blocked by toy bin, making it inaccessible for food handlers to wash hands.Please do not block the hand washing sink and ensure it is accessible for food handlers to wash hands. The bin was removed during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Monthly pest control records were not being maintained. The facility has AHS pest control checklist but was not being maintained. Please maintain monthly pest control records.
    • 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 cabinet door located above the hand washing sink was noted to be damaged. Please repair or replace the cabinet door as required.2. One of the ceiling tiles was noted to be porous. Please replace this tile with smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organized the facility and ensure it is maintained in a sanitary manner at all times.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification for a staff person at this location has not been received.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • ***Written procedures were to be documented and posted that the dishwasher was not to be used until the green light was on indicated that the machine was ready to use and who was responsible for turning the machine on so it could preheat and be ready for use.
  9. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed. Please ensure that one of the sanitizing solutions is present in the facility at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A locking mechanism was not observed on the laundry door located inside the kitchen area. Please install the locking mechanism.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were no observed. Please acquire test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing supplies were not observed. Please install a soap dispenser and a paper towel dispenser and ensure they remain fully stocked at all times.
    • 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. Unfinished wall surface noted behind the washer and drier. Please finish this surface.2. Grout was missing from the back splash. Please seal the backsplash. 3. A hole was noted inside the cabinet underneath the sink. Please seal the hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required. Please clean the facility and ensure it is maintained in a clean and sanitary state.
  10. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A laundry washer and drier were noted in the kitchen area. A door was observed. Please relocate the laundry facilities.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational at the time of inspection. Please ensure that the dishwasher is operational.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink is not present in the kitchen area. The floor plans of the facility have a hand washing sink but was not installed. The floor plan also has separate toy washing sink in the kitchen area. Please install these sinks as per floor plan.2. Hand washing supplies were not observed. Please install a soap dispenser and a paper towel dispenser and ensure they remain fully stocked at all times.
    • 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 ceiling tiles were porous. Please ensure that the ceiling must be made of smooth, easy to clean and moisture resistant material. Please replace ceiling tiles.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The floor plans were not submitted to EPH prior to construction. A copy of the floor plan must be submitted prior to construction for review.

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