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Klarvatten Daycare and OSC - Kitchen

16717 84 Street NW Edmonton AB T5Z 0P9 · Food - General

Official record from Alberta →

Inspection summary

Klarvatten Daycare and OSC - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on September 11, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 5 times across 3 separate inspections, most recently on September 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 11, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 June 6, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp mechanical dishwasher was not properly sanitizing. Measured at 63.2/67C. The dishwasher in the alternate kitchen may be used as a back up dishwasher.As of Sept 8, 2026 this violation is still outstanding. Other kitchen's dishwasher is being used.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Staff were pan-frying beef. Permit restrictions state no grease producing cooking, which includes pan frying meat. Grease-producing cooking includes any food preparation methods that release fats, oils, and grease into the air. Discussed modifying menu so meats are boiled or cooked in the oven.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach concentration in the cleaning cloth bucket was measured at 0ppm.Multi quat solution was measured at 50ppm.At the time of the reinspection, no bleach solution or multiquat was present as it was nearing the end of the day.> June 25 2025
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp mechanical dishwasher was not properly sanitizing. Measured at 63.2/67C. The dishwasher in the alternate kitchen may be used as a back up dishwasher.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach concentration in the cleaning cloth bucket was measured at 0ppm.Multi quat solution was measured at 50ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp mechanical dishwasher was not properly sanitizing. Measured at 63.2/67C. The dishwasher in the alternate kitchen may be used as a back up dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had dishes in it. Please ensure dishes remain out of the designated hand washing sink. Labelling this area is recommended.
  4. Monitoring Inspection

    0 infractions

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