Skip to content
Loading map…

Kids Space Daycare and OSC - Kitchen

15327 Castle Downs Road NW Edmonton AB T5X 6C3 · Food - General

Official record from Alberta →

Inspection summary

Kids Space Daycare and OSC - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on March 17, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on March 10, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths/sponges were observed on the counter in the kitchen.Please ensure that the cleaning cloths and sponges are placed the laundry after each use. Alternatively, they may be stored in a bleach solution throughout the day for adequate disinfection.Bleach solution in the kitchen labelled 100ppm was measured to be 50ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand sink. Hand soap moved to hand sink at the time of 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 faucet at the two compartment sink was loose. Tightening required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizing solution was not present in the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The hand sink was not accessible at the time of the inspection (Dishes were covering the hand sink). Adequate hand washing was not observed when changing duties in the kitchen.Gloves were being used for preparing raw meats, however, handwashing was not observed in between glove changes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was inadequate separation of processes between raw foods and cooked foods. For example, a cutting board that was used to cut raw chicken was placed directly beside and touching a strainer of noodles draining.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The raw meat cutting board was not observed to be adequately clean and sanitized with a bleach solution after use.
  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website