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Our Village Childcare - Food

9601 96 Street Wembley AB T0H 3S0 · Food - General

Official record from Alberta →

Inspection summary

Our Village Childcare - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on October 1, 2025, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 25, 2025. 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. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges are by the sink. Ensure used sponges are discarded after-use as these products are porous and uncleanable.The sponges were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white shelves require some minor cleaning.Ensure all shelves are maintained in a clean and sanitary condition.Operator cleaned the shelves.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • First Cited: 2025-06-25 The top of the stove is used as a storage for plates.Operator removed the plates.Ensure the stove top is not used a storage platform.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • First Cited: 2025-06-25The following areas require minor cleaning:- The shelves- The stoolOperator cleaned the shelves and removed the stool away from kitchen premises.Ensure the following areas are cleaned and in a sanitary condition at all times.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen did not have a sanitizing solution.Ensure a sanitizing solution is always available in the kitchen.Staff provided a quaternary sanitizing solution, and it was tested to be adequate concentration of 200ppm.
    • 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?
      • Eggs noted to be above fruits in the refrigerator.-Staff switched the position of the eggs to the last shelf in the refrigerator. - Ensure items like eggs, meat is stored below items like vegetables and fruit to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board is stained and has brown lines.The top of the stove is used as a storage for plate.The lemon green spatula is in disrepair.The rectangular bowl is stained and not in a good condition. -Ensure that the cutting board is either replaced or filed down.-The stove top is not used a storage platform.- The spatula and the rectangular bowl are repaired or replaced, and all food equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:- The oven- The shelves- The bread toaster- The stoolEnsure the following areas are cleaned and in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are missing at the time of the inspection. Please ensure to have QUAT test strips available at all times for verifying the concentration of the QUAT sanitizer.

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