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Skazka Day Care - Kitchen

7315 Delwood Road NW Edmonton AB T5C 3A9 · Food - General

Official record from Alberta →

Inspection summary

Skazka Day Care - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

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

  • 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 2 times on January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 16, 2024. 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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning checklists for the kitchen were not available for the present week.Corrective action: Please ensure kitchen cleaning checklists are available and cleaning is completed daily.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available for the reheating of foods. Corrective action: Please ensure a thermometer is available for the reheating of foods to 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A single sink is present in the room and designated for use as a diapering hand sink. Cereal and other low risk foods were being prepared.Corrective action: Ensure that only prepackaged snacks are provided for am and pm snack along with disposable utensils. No food preparation hand sink would be required in this instance, and the current hand sink can remain designated for diapering.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning checklists for the kitchen were not available for the present week.Corrective action: Please ensure kitchen cleaning checklists are available and cleaning is completed daily.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Children's lunches were being stored in the microwave. Corrective Action:- Advised staff and Director to move children's lunches to the fridge and moving forward to store children's lunches in the fridge (where refrigeration is required - i.e. high-risk foods).- Also recommended staff to ask parents to bring children's lunches with ice packs.
    • 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?
      • The facility's food permit is restricted to serving only pre-packaged foods only (no preparation of food). However, the facility's menu reflects minimal food handling (including cutting fruits/veggies, toasting bread and waffles, etc.).Corrective Action:- Advised Director to modify menu to be in line with permit restrictions (serve pre-packaged foods or whole produce only).- Discussed sink requirements for minimal food handling and advised director to reach out to our office if she would like to modify menu and meet the sink requirements for higher level food handling in the future.

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