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Londonderry Childcare Center - Kitchen

13709 66 Street NW Edmonton AB T5C 3E1 · Food - General

Official record from Alberta →

Inspection summary

Londonderry Childcare Center - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on September 25, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 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 4 times across 3 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed that a person in care and control holds a valid food handling certificate. Please ensure that at least one person in care and control has completed a recognized safe food handling course.Sept 9, 2026 - Remained outstanding. The food safety courses that had been completed were not from an accepted source. Please complete accepted food safety course ASAP as this is a requirement for serving food.
  3. Risk Management 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)?
      • 2026-08-17: Outstanding Violation: The high-temperature dishwasher was unable to achieve the required sanitizing temperature. A dish surface temperature of 30°C was measured during the inspection, below the required minimum of 71°C. Repair the dishwasher to ensure proper sanitization. Until the dishwasher is repaired, manually sanitize all dishes and utensils using an approved method (e.g., 100 ppm chlorine solution for 2 minutes) or use single-use disposable dishes and utensils.2025-07-09** Sanitizer was not able to reach adequate sanitizing temperature
    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed that a person in care and control holds a valid food handling certificate. Please ensure that at least one person in care and control has completed a recognized safe food handling course.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member responsible for dishwashing was unable to accurately describe the approved two-compartment sink dishwashing procedure. Education was provided during the inspection. Dishes, utensils, and equipment that do not fit in the dishwasher are to be washed and rinsed in the first compartment, then sanitized in the second compartment using either hot water at 77°C for 2 minutes or an approved chemical sanitizer at the required concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-08-17: Outstanding Violation: The high-temperature dishwasher was unable to achieve the required sanitizing temperature. A dish surface temperature of 30°C was measured during the inspection, below the required minimum of 71°C. Repair the dishwasher to ensure proper sanitization. Until the dishwasher is repaired, manually sanitize all dishes and utensils using an approved method (e.g., 100 ppm chlorine solution for 2 minutes) or use single-use disposable dishes and utensils.2025-07-09** Sanitizer was not able to reach adequate sanitizing temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed being used to store dirty dishes. Handwashing sinks must be kept accessible and dedicated to handwashing only and must not be used for dishwashing or storage.
  5. 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)?
      • ** Sanitizer was not able to reach adequate sanitizing temperature
  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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