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Next Level Daycare Inc. - Kitchen

10531 74 Avenue NW Edmonton AB T6E 5M9 · Food - General

Inspection summary

Next Level Daycare Inc. - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on March 3, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 February 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe thermometer available. A probe thermometer is required for the kitchen to verify that internal temperatures are achieved. Staff member indicated they confirm that meat is fully cooked by cutting into the thickest piece and visually inspecting it, which is not a reliable method of confirming that meat has been cooked to safe temperatures. A probe thermometer has to be used to confirm safe cooking temperatures (minimum of 74C).
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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