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Kids Paradise Daycare - Food

8 - 76 Grosvenor Boulevard St. Albert AB T8N 2Y8 · Food - General

Official record from Alberta →

Inspection summary

Kids Paradise Daycare - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on October 9, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 9 times across 5 separate inspections, most recently on October 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 October 9, 2026. 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 October 9, 2026. 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?

  • 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 3 times across 2 separate inspections, most recently on August 15, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 October 9, 2026. 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?

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.

8 inspections

  1. 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?
      • No temperature monitoring records were available for the baby room refrigerator at the time of inspection. Temperature monitoring records are required to verify that the refrigeration unit is consistently maintaining foods at 4°C or below. The operator was provided with an AHS temperature monitoring template and was advised to record refrigerator temperatures daily to ensure the unit is operating at a safe temperature and to identify any temperature concerns promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator located in the baby room was measured at 6.6°C and was being used to store infant milk and food. Potentially hazardous foods must be maintained at 4°C or below to minimize bacterial growth and reduce the risk of foodborne illness. The operator was advised to immediately relocate all food items to the kitchen refrigerator and discontinue use of the baby room refrigerator until it is repaired and capable of consistently maintaining a temperature of 4°C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired (Expiry Date: November 1, 2025). Expired test strips may not provide accurate sanitizer concentration readings, which can result in ineffective sanitizing of food contact surfaces and equipment. The operator was advised to obtain valid chlorine test strips and use them to regularly verify sanitizer concentrations.
    • 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?
      • Pest control records were not available for review at the time of inspection. The operator was advised to maintain pest control documentation on-site and readily available for review during inspections. An AHS pest control documentation template was provided to the operator via email for record-keeping purposes. No evidence of pest activity was observed during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sink does not have a plug that fits, so the sink cannot hold water for sanitizing.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths that were wet and in use were observed out on counter tops and not in an approved sanitizer solution.Sponges are also not to be used unless they are stored in an approved sanitizing solution while in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During discussion with employee, it was determined that they had been washing their hands in the adjacent washroom while handling food in the kitchen. Discussed at length that the kitchen contains a designated handwashing sink which is the only place that this should be occurring when food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During discussion with an employee, they admitted dishes were only being washed with soap and water and left to dry. No sanitizing step was described. Proper manual dishwashing and sanitizing was discussed at length with Operator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Loose chlorine test strips were in a small container in the kitchen, however, there was no bulk container available to determine colour change required or expiration date. Ensure strips remain in original packaging.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand washing sink was being used for purposes other than handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three cutting boards were disposed of at time of inspection as they were deeply grooved and could not be cleaned and sanitized sufficiently.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage container was not provided in the kitchen space. An operator would have to exit the kitchen space via a door to access one.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have oxidized and expired. New ones must be purchased with clear expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the handwashing sink; staff were using dish towels. Paper towel must be available and in a dispenser to prevent contamination.
    • 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 baseboards underneath cupboards throughout the kitchen have come loose due to previous water damage and are no longer smooth, impervious to moisture and easy to clean, nor do they form a watertight seal with the floors. They must be removed and replaced.

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