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Kingdom Kids Childcare Centre - Food

8704 Mill Woods Road NW Edmonton AB T6K 3J3 · Food - General

Official record from Alberta →

Inspection summary

Kingdom Kids Childcare Centre - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and 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.

  • 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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on September 3, 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?

  • 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 once on August 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Several staff were observed coming in and out of the kitchen during the inspection. As this is a commercial kitchen, with a food permit, access should only be for those staff who are preparing food. In addition staff lunches should not be stored in the kitchen fridge and staff should not be heating up their own foods in the kitchen. Please consider moving the staff microwave to the staff room.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Cupboards used to store chemicals and the knife drawer were not secure. Please ensure chemicals and knives are stored secure to prevent children’s access.
  2. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Several staff were observed coming in and out of the kitchen during the inspection. As this is a commercial kitchen, with a food permit, access should only be for those staff who are preparing food. In addition staff lunches should not be stored in the kitchen fridge and staff should not be heating up their own foods in the kitchen. Please consider moving the staff microwave to the staff room.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Cupboards used to store chemicals and the knife drawer were not secure. Please ensure chemicals and knives are stored secure to prevent children’s access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwash facilities are inadequate in number and/or location. Based on the level of food preparation being done in this facility a handwashing sink needs to be installed. Alternatively the menu should be simplified to have minimal food preparation.
    • 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?
      • -Adequate records of pest control measures are not being maintained.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Several staff were observed coming in and out of the kitchen during the inspection. As this is a commercial kitchen, with a food permit, access should only be for those staff who are preparing food. In addition staff lunches should not be stored in the kitchen fridge and staff should not be heating up their own foods in the kitchen. Please consider moving the staff microwave to the staff room.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Cupboards used to store chemicals and the knife drawer were not secure. Please ensure chemicals and knives are stored secure to prevent children’s access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwash facilities are inadequate in number and/or location. Based on the level of food preparation being done in this facility a handwashing sink needs to be installed. Alternatively the menu should be simplified to have minimal food preparation.
    • 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?
      • -Adequate records of pest control measures are not being maintained.
  4. Monitoring 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)?
      • The high-temperature dishwasher in the basement kitchen measured 53.7C at the final rinse.Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). Please run at least two complete cycles before taking temperature readings.The program will temporarily use the dishwasher for washing only; sanitizing will be completed using a bleach sanitizer solution in the adjacent two-compartment sink.
  5. Monitoring Inspection

    0 infractions

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