Menisa Daycare - Kitchen
7631 Millwoods Road South NW Edmonton AB T6K 3V5 · Food - General
Inspection summary
Menisa Daycare - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on May 20, 2026, found no infractions.
3 of 7 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, Food temperature control and Chemicals and toxic substances.
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 May 6, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on May 6, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on May 6, 2026. For example:
Are chemicals stored and handled in a safe 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Used wiping cloths in a container next to the sink were not immersed with sanitizer solution. Used wiping cloths, if intended to be used throughout the day, must the immersed in sanitizer solution (ie - 100 ppm chlorine), to prevent growth of germs.
- 09. Are chemicals stored and handled in a safe manner?
- -Bottles of sanitizer and cleaning solutions, were not labelled.These were labelled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -In the Toddler Room, the snack fridge was measured at between 6 to 9 degrees C. The fridge must be maintained at a temperature of 4 degrees C or less to prevent rapid growth of germs on food. Spoke to the operator 4 hours after the inspection, and it was indicated that the temperature had dropped to 1 degrees C. -Temperatures logs not available for fridges. Create a temperature log for all the fridges and ensure staff are checking anbd recording temperatures regularly (daily).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -There was no probe thermometer available for verification of cooking/hot-holding temperatures. Please ensure there is a probe thermometer available in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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 mechanical dishwashing equipment is not adequately cleaning and sanitizing utensils. The operator indicated that they have been handwashing dishes. There is only a 2-compartment sink, which is not sufficient for washing dishes. Please:-Discontinue using re-useable dishes-Repair the dishwasher-Install 2 additional sinks for handwashing dishes
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- -The mechanical dishwashing equipment is not adequately cleaning and sanitizing utensils. The operator indicated that they have been handwashing dishes. There is only a 2-compartment sink, which is not sufficient for washing dishes. Please:-Discontinue using re-useable dishes-Repair the dishwasher-Install 2 additional sinks for handwashing dishes
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?