Peter Pan Out Of School Care - Kitchens
126 Millbourne Mall Tower 1 NW Edmonton AB T6K 3L6 · Food - General
Inspection summary
Peter Pan Out Of School Care - Kitchens has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on September 24, 2026, found no infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.
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.
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 8 times across 6 separate inspections, most recently on July 30, 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 source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 2 times across 2 separate inspections, most recently on June 30, 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 August 5, 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?
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 5 times across 5 separate inspections, most recently on September 14, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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.
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.June 30, 2026 - Commercial washer had not been repaired but was continuing to be used. Dishes were not being sanitized. Director advised to switch to single use disposable dishes and utensils immediately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.June 30, 2026 - Commercial washer had not been repaired but was continuing to be used. Dishes were not being sanitized. Director advised to switch to single use disposable dishes and utensils immediately.July 30, 2026 - Dishwasher has not yet been fixed. Facility is using single use disposables for clients
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -Staff and children’s foods not being kept separate in the fridge. Ensure that staff foods are kept separate from children’s food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Cleaning cloths were not being machine laundered. Please ensure that cloths are machine laundered and dried.-Sponges were in poor repair. Ensure sponges are replaced frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The thermometer in the upstairs fridge did not work. Please replace.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.June 30, 2026 - Commercial washer had not been repaired but was continuing to be used. Dishes were not being sanitized. Director advised to switch to single use disposable dishes and utensils immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink in the upstairs kitchen was not equipped with handwashing supplies. Soap and paper towel in appropriate dispensers is needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The hand sink in the upstairs kitchen sprayed water all over the countertop when it was turned on. Please repair.-The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -Staff and children’s foods not being kept separate in the fridge. Ensure that staff foods are kept separate from children’s food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Cleaning cloths were not being machine laundered. Please ensure that cloths are machine laundered and dried.-Sponges were in poor repair. Ensure sponges are replaced frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The thermometer in the upstairs fridge did not work. Please replace.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink in the upstairs kitchen was not equipped with handwashing supplies. Soap and paper towel in appropriate dispensers is needed.
- 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?
- -Perogies were observed in the freezer. This facility has been approved for minimal food handling only which includes the preparation of simple snacks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The hand sink in the upstairs kitchen sprayed water all over the countertop when it was turned on. Please repair.-The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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 commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.
- 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?
- The monthly pest control checklist was not being maintained. Please ensure it is completed each month.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.
- 20. Do food handlers at the facility have adequate food safety training?
- -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. Please ensure that at least one person on-site on a daily basis has taken an approved food safety course.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions