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Smart Kids Daycare - Food

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

Official record from Alberta →

Inspection summary

Smart Kids Daycare - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on March 18, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 on March 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on March 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on March 2, 2026. 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?

  • 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 October 1, 2024. 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.

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

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