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Learning Together Preschool - Kitchen

12721 120 Street NW Edmonton AB T5E 5N4 · Food - General

Official record from Alberta →

Inspection summary

Learning Together Preschool - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on September 16, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 4 separate inspections, most recently on September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The chlorine bleach solution in the small kitchen was measured over 400 ppm. Please use 100 ppm chlorine. Concentrations over that require a rinse step.**Please do not use the chemical sanitizer in the main kitchen for dishwashing, as it also requires a rinse step after use, and the concentration cannot be verified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** Commercial sanitizer not properly operational.Outstanding as of September 16, 2026. Dishwasher did not reach required temperature of 71C at the dish level, even after 5-6 cycles, and therefore is not capable of sanitizing. Please conduct manual dishwashing using the two-compartment sink method of washing and rinsing in one sink and sanitizing with an approved sanitizer in the other.
  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)?
      • ** Commercial sanitizer not properly operational.
  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)?
      • ** Commercial sanitizer not properly operational.
  4. 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)?
      • ** Commercial sanitizer not properly operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Written sanitation plan / cleaning checklist required for the kitchen.
  5. Monitoring Inspection

    0 infractions

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