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Tipaskan Daycare And Out Of School Care - Kitchen

3216 82 Street NW Edmonton AB T6K 3Y3 · Food - General

Official record from Alberta →

Inspection summary

Tipaskan Daycare And Out Of School Care - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on September 4, 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 once on September 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 3, 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 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 3 times across 3 separate inspections, most recently on September 15, 2026. For example: Do food handlers ensure that food is protected from contamination (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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Articles not associated with food processing, preparation, handling, serving, or storage are stored with food. Please remove items from the kitchen that are not related to food storage and preparation (ex. couch, table and chairs, strollers, toys etc.)-Staff foods were stored along children’s food in the fridge and unlabeled food containers were observed. Ensure staff food is kept clearly separate and foods in containers are labelledSept 15 -There was a designated shelf in the fridge for staff-Many items had been removed. Discussed keeping the couch as it is not in the main food preparation area but removing the table and chairs
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Articles not associated with food processing, preparation, handling, serving, or storage are stored with food. Please remove items from the kitchen that are not related to food storage and preparation (ex. couch, table and chairs, strollers, toys etc.)-Staff foods were stored along children’s food in the fridge and unlabeled food containers were observed. Ensure staff food is kept clearly separate and foods in containers are labelled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The mini fridges in the Older Pre-school/Kinder and the Junior Pre-school Room were measured at 8C which is too hot. Please ensure that they are maintained at 4C or less.*Daily temperature logs are strongly recommended.
    • 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 had expired. Please ensure new test strips are purchased.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please provide a written plan for lunch preparation with less temperature changes. Lunch should be prepared closer to lunch time or hot held above 60C until it is served. Leftovers should then be cooled as fast as possible.October 31, 2025 - The operator bought larger thermos containers to keep food warm until lunch. One container was measured at 72C but the other was only 47C. Please find another way to hot hold lunch.Please add times to the food safety plan.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Lunch was prepared in the morning and at the time of inspection (9:55am) it was sitting on the stovetop. The operator indicated that it sits on the stovetop until it is cooled and then moved to the fridge. The food is then reheated just before lunch. If there are leftovers before lunch it is once again cooled and served to the OSC children as a snack later in the day. This is improper cooling/hot holding and results in multiple cycles of cooling/reheating. Please provide a written plan for lunch preparation with less temperature changes. Lunch should be prepared closer to lunch time or hot held above 60C until it is served. Leftovers should then be cooled as fast as possible.
    • 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?
      • -The weatherstripping at the exit in the kitchen was peeling off. Please repair.
  7. Monitoring 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?
      • paper towel dispenser required in the kitchen.

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