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Kids Haven Childcare - Food

2E Sir Winston Churchill Avenue St. Albert AB T8N 2T6 · Food - General

Official record from Alberta →

Inspection summary

Kids Haven Childcare - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on July 30, 2026, found no infractions.

3 of 5 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: Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 24, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 29, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with soap or paper towel at time of inspection. Operator brought over soap but a paper towel dispenser or air drying method will be required to be installed.
  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following items were destroyed as they were being stored in a fridge at >10C:- 2x 4L homo milk- 0.5 1L oat milk - 3x yogurt products- ranch dressing - 2x bags baby carrots- container of tzatziki - 0.1 container apple sauce - 0.75 jar strawberry jam- 0.75 jar cheese whiz - cut watermelon- opened container of tomato sauce - 4x containers various leftovers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the fridge was found to be at >10C. All perishable items were removed and destroyed. This fridge is not to be used for storage of perishable items until it is capable of maintaining a temperature of 4C or colder at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with soap or paper towel at time of inspection. Operator brought over soap but a paper towel dispenser or air drying method will be required to be installed.

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