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Learning Through Play Child Development Centre - Kitchen

14618 50 Street NW Edmonton AB T5A 4W9 · Food - General

Official record from Alberta →

Inspection summary

Learning Through Play Child Development Centre - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on October 7, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 5 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 3 times across 3 separate inspections, most recently on October 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)?

  • 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 April 23, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The commercial dishwasher was not reaching the required sanitation temperature of 71C at the dish level, even after several cycles and following the manufacturer’s user manual instructions and was measured at approximately 66C. Dishes/utensils will be sanitized using one of the two-compartment sinks in the kitchen.Repair or replace the dishwasher. Until the dishwasher is repaired, please use it only for washing. Soak toys in a 100-ppm bleach sanitizing solution for 2 minutes.UPDATE Oct 6, 2026: Dishwasher had been replaced with a new model, but program options had a maximum temperature of 66C. The user manual stated there was a way to change the programmed temperature, but attempts were unsuccessful. Please continue methods as advised above until dishwasher is able to reach temperature for sanitizing.
  3. 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)?
      • The commercial dishwasher was not reaching the required sanitation temperature of 71C at the dish level, even after several cycles and following the manufacturer’s user manual instructions and was measured at approximately 66C. Dishes/utensils will be sanitized using one of the two-compartment sinks in the kitchen.Repair or replace the dishwasher. Until the dishwasher is repaired, please use it only for washing. Soak toys in a 100-ppm bleach sanitizing solution for 2 minutes.
  4. Demand 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 commercial dishwasher was not reaching the required sanitation temperature of 71C at the dish level, even after several cycles and following the manufacturer’s user manual instructions and was measured at approximately 66C. Dishes/utensils will be sanitized using one of the two-compartment sinks in the kitchen.Repair or replace the dishwasher. Until the dishwasher is repaired, please use it only for washing. Soak toys in a 100-ppm bleach sanitizing solution for 2 minutes.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water damage and mould growth was observed on the wood under the kitchen two comp sink. Please ensure there is no active leaks and remove and replace any water damaged or mouldy materials.
  7. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water damage and mould growth was observed on the wood under the kitchen two comp sink. Please ensure there is no active leaks and remove and replace any water damaged or mouldy materials.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mould observed in the caulking behind the sink. The base of the kitchen cabinet under the sink was cracking and in disrepair. Please ensure the surface is smooth, cleanable and impervious to moisture.Two wooden shelves in the middle lower cupboard were not finished. Please ensure they are smooth, cleanable and impervious to moisture.

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