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Northwestern Polytechnic - Childrens Centre Daycare - Food

10726 106 Avenue Grande Prairie AB T8V 4C4 · Food - General

Official record from Alberta →

Inspection summary

Northwestern Polytechnic - Childrens Centre Daycare - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on March 6, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 3 separate inspections, most recently on March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 27, 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?

  • 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 2 separate inspections, most recently on March 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on February 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units especially freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Arctic Pups room was 7 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Grep Pups room was 9 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units especially freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen precooked nuggets are reheated inside the classrooms. Probe thermometers are not available to verify temperature. Ensure all rooms that that reheat nuggets including the central kitchen have a digital probe thermometer to verify safe reheating temperatures. Nuggets must be reheated to 74 Deg C for 15 seconds.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Arctic Pups room was 7 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Grep Pups room was 9 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial dishwasher electronic display panel is not working however dishwasher is sanitizing. (Concentration of final rinse water at the plate was 72 Deg C).Ensure electronic display panel is either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented for the central kitchen and cleaning logs are not kept. Implemented cleaning schedule and keep cleaning logs for the central kitchen. Modify cleaning logs for the classrooms to reflect the food equipment's that are actually used in each room.
  4. Monitoring Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units. (cooler & freezer).Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen precooked nuggets are reheated inside the classrooms. Probe thermometers are not available to verify temperature. Ensure all rooms that that reheat nuggets including the central kitchen have a digital probe thermometer to verify safe reheating temperatures. Nuggets must be reheated to 74 Deg C for 15 seconds.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Arctic Pups room was 7 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature in the Grep Pups room was 9 Deg C. Temperature was adjusted during inspection.Ensure cooler temperature is at 4 Deg C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units especially freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 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 monitoring records were not available for review. Ensure monthly pest control records are kept on site.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling permit is not displayed in a location where it is visible to the public.Ensure food handling permit is displayed in a location where it is easily visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards used in the classrooms were not properly cleaned. Lots of stains and knife marks. Cutting boards was discarded during inspection by operator. Operator stated they will purchase new cutting boards. Ensure cutting boards are cleaned and sanitized thoroughly after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial dishwasher electronic display panel is not working however dishwasher is sanitizing. (Concentration of final rinse water at the plate was 72 Deg C).Ensure electronic display panel is either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented for the central kitchen and cleaning logs are not kept. Implemented cleaning schedule and keep cleaning logs for the central kitchen. Modify cleaning logs for the classrooms to reflect the food equipment's that are actually used in each room.
  5. Monitoring Inspection

    0 infractions

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