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St. Albert Daycare Centre - Food

6 Cunningham Road St. Albert AB T8N 2E9 · Food - General

Official record from Alberta →

Inspection summary

St. Albert Daycare Centre - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 26, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 once on February 8, 2024. 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?

  • 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 January 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11 times across 5 separate inspections, most recently on August 17, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on February 7, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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 countertop of the handwashing sink was in disrepair. Please repair the countertop.
  3. Monitoring 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 lining of shelving units in the dry storage area was noted to be in disrepair. Please repair the lining of shelving units in the dry storage area.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser was noted to be empty. This was filled during the inspection. The operator was further advised to ensure that hand washing sink is fully stocked at all times.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of raw carrots was being stored directly beside and overlapping a tray with raw packaged meat in the bottom of the cooler. Carrots were moved at the request of the PHI. Please ensure physical separation of raw and potentially ready-to-eat items at all times.
  8. Risk Management Inspection

    0 infractions

  9. 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 wall behind the dish rack had been patched. The wall requires to be finished to be in smooth, impervious to moisture or easy to clean condition.
  10. Risk Management Inspection

    6 infractions

    • 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?
      • Mouse droppings were observed in dry storage room (in mouse trap and behind shelving area).Please clean mouse droppings and have professional pest control support pest control management.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Food (carrots) were observed to be preparing in out of school care room in equipment that was not part of permitted kitchen.Food must be prepared in permitted kitchen, with approved equipment.
    • 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 is a leaking water line running to the hot holding unit, with water being caught into a metal pan.
    • 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 wall behind the dish rack had been patched. The wall requires to be finished to be in smooth, impervious to moisture or easy to clean condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood is visibly dirty and requires cleaning and maintenance in accordance with local requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning had improved in kitchen.*Area behind stove and hot holding unit required further deep cleaning as dust and debris build up was observed.
  11. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in use and out on countertops and not in an approved sanitizing solution. They were removed and replaced at the request of the PHI. Ensure an approved sanitizer solution is always prepared for the storage of in-use rags.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed switching tasks or handling insanitary items and not washing their hands. Instructed by PHIs to wash while onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A recycling bin was being stored on top of a clean counter, allowing contamination from the floor. It was removed at the request of the PHI and surfaces were sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged raw meat was being stored and/or thawed in the fridge, immediately next to ready-to-eat produce items. 3X heads of lettuce were disposed of. Operator was instructed to store meat items separately to prevent possible cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A winter glove and a used mask were being stored on the shelf of the dry goods area, beside food products. These items were removed at the request of the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb needs to be replaced in the dry good storage area, and the light fixture needs a cover to prevent possible contamination of glass to food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving in the dry good storage area has become rough and is no longer smooth, impervious to moisture and easy to clean.
    • 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 is a leaking water line running to the hot holding unit, with water being caught into a metal pan.
    • 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 wall behind the dish rack has several holes and areas of peeling paint. It is no longer smooth, impervious to moisture or easy to clean and must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood is visibly dirty and requires cleaning and maintenance in accordance with local requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for upper walls, and floors, with special attention to underneath and behind equipment.
  12. Risk Management Inspection

    0 infractions

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