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Play'N'Fun Daycare and OSC - Kitchen

208 - 6450 and 6446 Cartmell Place SW Edmonton AB T6W 4H8 · Food - General

Official record from Alberta →

Inspection summary

Play'N'Fun Daycare and OSC - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on January 29, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on January 20, 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?

  • 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 once on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 18, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 November 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

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

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops for the cereal were left inside the main bulks. Ensure the scoops are placed in a separate container, adjacent to the cereal containers, and not left inside it to prevent the contamination of the bulk. It was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - During the visit to the Penguins Room, the refrigerator was found operating at 10°C, which is above the safe cold‑holding temperature. An internal thermometer was not present at the time of the observation. The director promptly installed a new thermometer and adjusted the fridge settings to lower the temperature.- An expired milk carton (expiry: January 27) was also found inside the fridge. The staff discarded it immediately and indicated it had not been used for some time.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Main kitchen staff has food safety basic course.Additional staff that is floater has food safety certificate.Ensure that a staff in a supervisory position or primarily in kitchen has approved food safety training.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in dispenser.Staff had paper towel available - need to be put into dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Insufficient water temperature was observed and measured 23.4C. Ensure that adequate supply of hot water is provided.April 2025Temperate water available at hand sink and 2 compartment sink. Ensure adequate hot water available for hand washing and dishes.
  6. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Insufficient water temperature was observed and measured 23.4C. Ensure that adequate supply of hot water is provided.
  7. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Insufficient water temperature was observed and measured 23.4C. Ensure that adequate supply of hot water is provided.
    • 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?
      • No Pest Control records were available.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • No Pest Control records were available.
  9. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some foods in plastic containers observed in the freezer were not labelled. Ensure that all foods are labelled.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine bleach bottle was not labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.
    • 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?
      • No Pest Control records were available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage was inappropriate: containers were stored directly on the floor and in open bags. Store food off the floor and in closed containers.
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