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Lakeland Ridge Childcare & OSC - Kitchen

340 - 550 Baseline Road Sherwood Park AB T8H 2G8 · Food - General

Official record from Alberta →

Inspection summary

Lakeland Ridge Childcare & OSC - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on May 12, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 May 6, 2026. 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 once on June 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 2, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Residential dishwasher does not have a sani cycle but has a high temperature cycle. Operator given thermal strips to test the temperature of the dishwasher to ensure it meets 160F during the high temp cycle.Employee mentioned they use heavy duty cycle when in use. Ensure the high temperature cycle is being used at all times.If dishwasher cannot maintain 160F, a replacement will be required. Childcare centers now require a commercial dishwasher.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine solution is maintained for sanitizing food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored inside spices in dry storage containers with the handles touching the food items.Ensure scoops are stored away from food to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken plastic cooking spoon was observed in the kitchen. The staff present removed the spoon during inspection. Ensure damaged utensils are always replaced.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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