Skip to content
Loading map…

Kids Cove Daycare & OSC - Kitchen

14928 45 Avenue NW Edmonton AB T6H 5T5 · Food - General

Official record from Alberta →

Inspection summary

Kids Cove Daycare & OSC - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on July 28, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on July 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 28, 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?

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.

4 inspections

  1. 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 light above the two-compartment dishwashing sink was observed to be burnt out. Ensure the indicated light is replaced to help facilitate effective cleaning and sanitizing in the kitchen area beneath the light.
  2. Monitoring Inspection

    3 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 in disrepair. Ensure the indicated dishwasher is repaired to adequately wash, rinse and sanitize dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure was explained by the staff. Ensure manual dishwashing steps include washing with soap and water followed by a potable rinse step and then a sanitizing step where dishes are soaked in a sanitizer such as 100ppm for a minimum of two minutes. Education was provided regarding proper manual dishwashing procedure during the inspection.
    • 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 light above the two-compartment dishwashing sink was observed to be burnt out. Ensure the indicated light is replaced to help facilitate effective cleaning and sanitizing in the kitchen area beneath the light.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach was at 1000 ppm in kitchen. Bleach solution should be maintained at 100 ppm in the kitchen
  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website