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Kids Corner Child Care & OSC - Kitchen

3773 Gateway Boulevard NW Edmonton AB T6J 5V5 · Food - General

Official record from Alberta →

Inspection summary

Kids Corner Child Care & OSC - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 3, 2024. The most recent inspection, on February 19, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times on December 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on February 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was no cleaning checklist in the kitchen. Please ensure a cleaning checklist is available and being filled out.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was no cleaning checklist in the kitchen. Please ensure a cleaning checklist is available and being filled out.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There was no Chlorine solution in the kitchen. Ensure a sanitizer solution is available for surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There was no probe thermometer available for verifying the temperature of cooked foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The staff member in the kitchen was asked to explain how dishes were washed that did not fit in the commercial washer. The staff member indicated that soap and hot water were used. Please ensure dishes are washed using the 2-sink method (wash/rinse in the first sink and sanitize with Chlorine in the second sink)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -There were no test strips available to verify the concentration of Chlorine. Please ensure test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was no cleaning checklist in the kitchen. Please ensure a cleaning checklist is available and being filled out.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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