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KidzPen - Food

121 - 122 272 Kinniburgh Boulevard Chestermere AB T1X 2P2 · Food - General

Official record from Alberta →

Inspection summary

KidzPen - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on October 14, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on October 14, 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 July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 11, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 14, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Thermometer for measuring high temperature dishwasher was not working at time of inspection. Operator was aware and had ordered new thermometer.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage can in kitchen is small and was overfilled at time of inspection. A larger garbage can should be obtained to prevent overfilling.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was thawing directly in sink in standing water. Thawing must be done under cold running water, in the fridge or as part of the cooking process. Chicken was removed and prepared during the inspection. Ensure sink is cleaned and disinfected if used for thawing. 2. Parent provided food is being reheated in microwave, however temperature was not verified. Ensure parent provided food is reheated to 74 degrees Celsius and that temperature is verified with thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature sanitizing dishwasher only reached 66.4 degrees Celsius. Ensure dishwasher reaches 71 degrees Celsius at the plate level to acheive adequate sanitization.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility has two compartment sink and domestic dishwasher and is using reusable client dishes. Dishes are not being properly sanitized. Staff were not using sanitizer solution or dishwasher.Install three compartment sink or commercial dishwasher if facility plans to continue using reusable client dishes. Client dishes must be sanitized in chemical or high temperature sanitizing dishwasher or in sanitizer solution using the three compartment sink method.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were contaminated cloths in kitchen on counter. Store cloths in bucket of sanitizer solution or use only paper towel.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility has two compartment sink and domestic dishwasher and is using reusable client dishes. Dishes are not being properly sanitized. Staff were not using sanitizer solution or dishwasher.Install three compartment sink or commercial dishwasher if facility plans to continue using reusable client dishes. Client dishes must be sanitized in chemical or high temperature sanitizing dishwasher or in sanitizer solution using the three compartment sink method.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine sanitizer available in the kitchen at beginning of inspection. Staff mixed a bottle of 100ppm chlorine sanitizer during the inspection. Ensure sanitizer is available in kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labeled. This was corrected during the inspection. Ensure all sanitizer bottles are labeled correctly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training completed by main food handler is not on AHS list of recognized courses. Ensure food handler completes recognized food safety training (list attached in email).
  9. Risk Management Inspection

    0 infractions

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