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Smart Kids Daycare - Food

120 - 12 Inglewood Drive St. Albert AB T8N 5E2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***There was a 500ppm sanitizer solution present in a container labeled 1000ppm. Chemical containers are to be accurately labeled as to their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***the sanitizer present was 500ppm. Ensure that the sanitizer is properly diluted to a 100ppm solution for food contact surfaces at all times.
    • 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?
      • ***Pest control records were not maintained or available for review. Link to self-monitoring template will be provided with this report.
    • 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?
      • *Expired FHP was posted in the public area (Sep 2025).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not being used. Discussed what was allowed to be manually sanitized (only kitchen utensils and equipment). Children's re-usable dishes and flatware are to be washed in the commercial dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not connected to the cleaning chemicals (soap and rinse aid).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were only two plumbed in sinks and a bin that was being used for dishwashing. This is not acceptable for washing and sanitizing the children's reusable dishes. The commercial dishwasher is to be used or a third sink installed (not the dedicated hand sink).
    • 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?
      • ***Pest control records were not maintained or available for review.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 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?
      • ***food safety record keeping was not in place. Discussed what information was needed and was to be recorded and kept (temperatures for the perishable foods (hot and cold), sanitizer concetration100ppm, 1000ppm and the dishwasher temperature etc).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***the dishwasher procedures were not posted. Ensure written procedures are present and ensure that the dishwasher is not used until it is adequately sanitizing the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was a ceiling tile missing for the ceiling in the kitchen.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • ***food safety record keeping was not in place. Discussed what information was needed and was to be recorded and kept (temperatures for the perishable foods (hot and cold), sanitizer concetration100ppm, 1000ppm and the dishwasher temperature etc).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There were gaps in the finishes of the upper cabinets over the two comp sink which creates uncleanable areas.***There was an area where the building material had been added under the upper cupboard and the unfinished edge was exposed. Discussed that if there was water or splashes this building material would expand and degrade. Ensure finishes are smooth, easily cleaned and resistant to water in the kitchen area.
  8. Risk Management Inspection

    0 infractions