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Norwood Kids Daycare and Out of School Care - Kitchen

136 - 11332 95 Street NW Edmonton AB T5G 0V4 · Food - General

Official record from Alberta →

Inspection summary

Norwood Kids Daycare and Out of School Care - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on July 21, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing and Pests.

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 July 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 3, 2025. 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?

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. 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)?
      • OUTSTANDING VIOLATION -The high-temperature dishwasher used for dish washing was not reaching sanitation temperatures during the inspection. The dishwasher was measured at approximately 49C at dish level after the second run. Please repair the dishwasher to ensure the proper sanitation of dishes.July 28, 2025: The facility will no longer use the dishwasher and is planning to install a third sink.July 16, 2026: A new high-temperature commercial dishwasher was installed. Dishwasher is used for washing toys and dishes/utensils. Dishwasher was not reaching the required sanitizing temperature of 71C at dish level. After allowing the dishwasher to warm up and completing three cycles, the temperature measured approximately 68C. Please repair the dishwasher and ensure it is operating properly. In the meantime, sanitize re-usable dishes/utensils and toys by soaking them in a 100-ppm bleach solution for 2 minutes in one of the two-compartment sinks.
  3. 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 high-temperature dishwasher used for dish washing was not reaching sanitation temperatures during the inspection. The dishwasher was measured at approximately 49C at dish level after the second run. -For high temperature dishwashers, a temperature reading above 71C at dish level indicates satisfactory sanitation. -Please use the dishwasher only for washing dishes and utensils, or use disposable dishes and utensils only.-Sanitize items by soaking them for 2 minutes in a bleach solution (100 ppm) in one of the two-compartment sinks. Use chlorine test strips to verify concentration. After sanitizing, let items air dry.Please repair the dishwasher to ensure the proper sanitation of dishes.UPDATE - JULY 28, 2025:-The facility will no longer use the dishwasher and is planning to install a third sink.
  4. Monitoring 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)?
      • -The high-temperature dishwasher used for dish washing was not reaching sanitation temperatures during the inspection. The dishwasher was measured at approximately 49C at dish level after the second run. -For high temperature dishwashers, a temperature reading above 71C at dish level indicates satisfactory sanitation. -Please use the dishwasher only for washing dishes and utensils, or use disposable dishes and utensils only.-Sanitize items by soaking them for 2 minutes in a bleach solution (100 ppm) in one of the two-compartment sinks. Use chlorine test strips to verify concentration. After sanitizing, let items air dry.Please repair the dishwasher to ensure the proper sanitation of dishes.
    • 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?
      • Please maintain monthly pest control records. Please complete the monthly pest control checklist.
  5. Monitoring Inspection

    0 infractions

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