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Manning Crossing Daycare Centre - Kitchen

662 Manning Crossing NW Edmonton AB T5A 5A1 · Food - General

Official record from Alberta →

Inspection summary

Manning Crossing Daycare Centre - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on October 15, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on October 15, 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 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 August 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on August 18, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 18, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding Violation (2026-08-18): The residential dishwasher is not sufficient for the dishwashing needs of the program. Install a commercial dishwasher and provide the make and model to this office for review and approval prior to installation. Alternatively, replace the existing two-compartment sink with a three-compartment sink. A dedicated handwashing sink must also be present in the kitchen.2025-07-08: The residential dishwasher currently operating in the space is not sufficient to adequately sanitize dishes for the size of the program. A commercial dishwasher is required. Please provide the make and model to this office for approval prior to installing. Alternatively, a three compartment sink and hand sink would also be sufficient for dishwashing.
  2. 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)?
      • Outstanding Violation (2026-08-18): The residential dishwasher is not sufficient for the dishwashing needs of the program. Install a commercial dishwasher and provide the make and model to this office for review and approval prior to installation. Alternatively, replace the existing two-compartment sink with a three-compartment sink. A dedicated handwashing sink must also be present in the kitchen.2025-07-08: The residential dishwasher currently operating in the space is not sufficient to adequately sanitize dishes for the size of the program. A commercial dishwasher is required. Please provide the make and model to this office for approval prior to installing. Alternatively, a three compartment sink and hand sink would also be sufficient for dishwashing.
    • 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 clean dishes. The Director was instructed to remove the dishes and store them appropriately. Please ensure the handwashing sink is used for handwashing only, and that clean dishes are air-dried on a designated drying rack.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution measured greater than 1000 ppm. Maintain sanitizer concentrations at a minimum of 100 ppm and avoid excessively strong solutions on food-contact surfaces. Use test strips to verify sanitizer concentrations.Chlorine (bleach) Test strips could not be located during the inspection. Ensure test strips are available and used to verify sanitizer concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator located in the baby room and used to store milk was measured at approximately 7°C at the time of inspection. The temperature setting was adjusted and rechecked, and the refrigerator measured 4°C. Ensure refrigerator temperatures are routinely monitored and maintained at 4°C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding Violation (2026-08-18): The residential dishwasher is not sufficient for the dishwashing needs of the program. Install a commercial dishwasher and provide the make and model to this office for review and approval prior to installation. Alternatively, replace the existing two-compartment sink with a three-compartment sink. A dedicated handwashing sink must also be present in the kitchen.2025-07-08: The residential dishwasher currently operating in the space is not sufficient to adequately sanitize dishes for the size of the program. A commercial dishwasher is required. Please provide the make and model to this office for approval prior to installing. Alternatively, a three compartment sink and hand sink would also be sufficient for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or hand soap were available at the handwashing sink at the time of inspection. Supplies were replenished by the Director. Ensure handwashing sinks remain supplied with soap and paper towels at all times.The handwashing sink was observed containing dirty dishes. Staff were instructed to remove the dishes and relocate them to the dishwashing sink. Handwashing sinks must be dedicated to handwashing only and shall not be used for storing or washing dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinet above the two-compartment sink was observed with peeling and damaged interior surfaces. Repair or refinish the cabinet to provide a smooth, durable, and easily cleanable surface.The interior of the ventilation hood, including the filters, was observed to be dirty. Clean and maintain the hood and filters to prevent contamination and ensure effective ventilation.The range was not located directly beneath the ventilation hood. Ensure cooking equipment is properly positioned under the ventilation hood to effectively capture grease, smoke, and cooking vapours and prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation: 2026-08-18: The flooring in the pantry was not smooth and cleanable. The carpeting was visibly soiled and unsuitable for food storage. Remove the carpeting and ensure the flooring is smooth, easily cleanable, and non-absorbent. Until corrected, do not store food in the pantry. Store food in the provided cabinets.2025-07-08: The flooring of the pantry was not smooth and cleanable. The carpeting was visibly dirty. Please remove the carpeting and ensure the flooring is smooth and cleanable.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Outstanding Violation: The garbage container in the kitchen did not have a lid. Provide a garbage container with a tight-fitting lid to minimize pest attraction and contamination risks.
  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 residential dishwasher currently operating in the space is not sufficient to adequately sanitize dishes for the size of the program. A commercial dishwasher is required. Please provide the make and model to this office for approval prior to installing. Alternatively, a three compartment sink and hand sink would also be sufficient for dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring of the pantry was not smooth and cleanable. The carpeting was visibly dirty. Please remove the carpeting and ensure the flooring is smooth and cleanable.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was no garbage container with a lid located in the kitchen.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The wood piece above the backsplash behind the kitchen sinks was in disrepair and coming away from the wall. Repair or replacement required.

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