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Okotoks Daycare - Food

208 - 112 Southbank Boulevard Okotoks AB T1S 0L3 · Food - General

Official record from Alberta →

Inspection summary

Okotoks Daycare - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on September 1, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 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 6 times across 6 separate inspections, most recently on August 20, 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 4 times across 4 separate inspections, most recently on March 3, 2025. 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 February 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on October 29, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 across 2 separate inspections, most recently on June 18, 2026. For example: 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?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
  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)?
      • **Outstanding**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
  4. 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**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
  5. 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**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 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?
      • **Outdated food handling permit was posted in the kitchen. **Ensure current food handling permit is printed and posted onsite.
  6. 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)?
      • **Outstanding**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Not observed**The caulking on the counter behind the kitchen sink was observed to be cracked and lifting. **Recaulk.
    • 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?
      • **Outdated food handling permit was posted in the kitchen. **Ensure current food handling permit is printed and posted onsite.
  7. 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)?
      • High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The caulking on the counter behind the kitchen sink was observed to be cracked and lifting. **Recaulk.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the black mini fridge located in the infant room was measured at 6 degrees Celsius.**Ensure the temperature is maintained a temperature of 4 degrees Celsius or colder AND ensure there is a thermometer in this fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical outlet by the sink was not flush with the wall. **Ensure electrical outlet is properly installed.
  10. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water sanitizer bottle was not labelled. **Label.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge ambient temperature was measured at 12 degrees Celsius using a probe thermometer. The internal temperature of a melon was measured at 9 degrees Celsius with a probe thermometer. Food items were stored in the fridge for more than 2 hours. Note: All perishable food items were discarded at the time of the inspection. **Ensure the fridge temperature is maintained at a temperature of 4 degrees Celsius or colder. Highly recommend to conduct temperature logs for the fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical outlet by the sink was not flush with the wall. **Ensure electrical outlet is properly installed.
  11. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was measured at 10 degrees Celsius. Note: The fridge temperature was measured at 16 degrees Celsius at the time of the inspection. **Ensure the fridge temperature is maintained a temperature of 4 degrees Celsius or colder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.
  13. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was measured at 10 degrees Celsius. **Ensure the fridge temperature is maintained a temperature of 4 degrees Celsius or colder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.

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