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Legacy Childcare - Kitchen

102 - 400 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General

Official record from Alberta →

Inspection summary

Legacy Childcare - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on June 1, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 26, 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?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 26, 2026. 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 3 times across 3 separate inspections, most recently on May 26, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach and water sanitizer solution in the kitchen was tested and measured at a concentration exceeding 1000 PPM. Operator was able to remake the solution to 100 ppm during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100 PPM - Bleach) for effective sanitization of food contact surfaces and equipment. Sanitizer solutions exceeding their required concentrations can leave harmful chemical residues on food contact surfaces and food equipment, posing a risk of chemical contamination of food. Test strips must be used to verify the sanitizer solution concentration each time a new solution is prepared and throughout the day.2. A wet wiping cloth was hanging on the divider in the sink. Staff moved the cloth into a sanitizer solution during the inspection. Ensure that wiping cloths are immersed in a sanitizing solution when not in use or discarded after use to prevent cross contamination of food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen water balloons and frozen paint in ice intended for sensory play/crafts were observed to be stored with food items in the kitchen freezer. Public Health Inspector instructed staff to move the items to the vacant bottom shelf of the freezer during the inspection. Ensure any items not associated with food processing, preparation, handling, serving or storage are stored separately from food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Digital probe thermometer in the kitchen was tested and observed to be non-functional. There is no other probe thermometer in the kitchen. Ensure the kitchen is equipped with a functional food grade probe thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips in the kitchen are observed to measure from 0 - 250 PPM. There is no way to accurately verify a concentration of 200 PPM. Please obtain test strips that accurately measure from 0 - 200 PPM to verify a required concentration of 200 PPM has been achieved when using a bleach sanitizer for clean-in-place sanitization.
    • 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?
      • Pest control records were reviewed, and the last completed record was dated March 2026. Operator was able to complete the pest control checklist for May 2026 during the inspection. Ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector when requested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was observed to be soiled and/unsanitary:1. A red kitchen aid stand mixer and Coupe food processor have a build-up of dust and debris. 2. The commercial mixing machine was observed to have a build-up of dried food debris on the metal safety guard.Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A can of diced tomatoes in the dry food storage room was observed with severe dents at the seam. Item was discarded by staff during the inspection. Food products that appear to be damaged in any way shall not be available for consumption. Ensure that canned food items are free of damage including, but not limited to, severe dents or bulging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of cut bananas mixed with yogurt were observed to be uncovered in the refrigerator. Staff covered the containers with saran wrap during the inspection.Ensure food items are adequately covered to prevent cross-contamination and/or introduction of external contaminants.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips (EXP: 08/2025) were observed in the kitchen. Staff were able to replace the expired test strips with new test strips during the inspection.Ensure that chemical testing equipment (test strips) are unexpired to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 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?
      • Dry mouse droppings were observed on a cardboard box and on the floor beneath the metal food storage shelves in the dry food storage area. PHI advised operator to increase pest monitoring/pest control measures. A commercial food facility must be kept pest free at all times and prevent conditions that allow pest harborage or entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer within the kitchen was observed to have loose/frayed metal parts. PHI discarded the metal strainer into the garbage during the inspection.Ensure food equipment/utensils are maintained in good repair to prevent contamination of food items that they come into contact with.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spilled sugar was observed on the floor beneath the metal storage shelves in the dry food storage room. Food debris/spills must be cleaned in a timely manner to ensure the facility is maintained in a clean and sanitary condition and to deter and/or prevent the attraction of pests.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution in a bucket was tested with both the PHI and operator's test strips. The concentration was measured at 10 ppm. Staff remade the solution which was tested at 100 - 200 ppm. Ensure that sanitizer solutions within the food facility are at the required concentrations for effective sanitization of food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two white plastic spatulas were observed to be in disrepair. PHI had staff throw these items out. Ensure that all food equipment and utensils are maintained in a good working condition to ensure that items can be properly cleaned and sanitized.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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