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West View Day Care & School Age Care - Kitchen

9757 90 Street Fort Saskatchewan AB T8L 1K5 · Food - General

Official record from Alberta →

Inspection summary

West View Day Care & School Age Care - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on January 5, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on November 13, 2025. 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 3 times across 3 separate inspections, most recently on November 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 13, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on November 10, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer that was available was not functioning. Ensure that probe thermometer is available for checking internal temperatures of foods being cooked or reheated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher only able to achieve a temperature of 65 degrees Celsius after 7 runs. Dishwasher to obtain a temperature of 71 degrees Celsius. Facility will manually sanitizer all dishes in 100 ppm chlorine sanitizer until dishwasher is repaired and re-inspection occurs.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Individual with food safety certificate no longer works at this specific facility.Ensure that individual in care and control of food facility has their food safety certificate.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer that was available was not functioning. Ensure that probe thermometer is available for checking internal temperatures of foods being cooked or reheated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher only able to achieve a temperature of 65 degrees Celsius after 7 runs. Dishwasher to obtain a temperature of 71 degrees Celsius. Facility will manually sanitizer all dishes in 100 ppm chlorine sanitizer until dishwasher is repaired and re-inspection occurs.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Individual with food safety certificate no longer works at this specific facility.Ensure that individual in care and control of food facility has their food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Crease where countertops connect have an accumulation of residual glue. Ensure this is removed to facility smooth surfaces that are smooth and easy to clean and sanitize.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the inside of the cupboards within the kitchen.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Frozen blueberries panned out in bowls were observed to not be covered. Fruit was meant to be served with the next meal. Fruit was covered during the inspection by operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Residential fridges observed onsite. Temperature was measured with a probe thermometer to be 4.6 C (cheese) and 6.7 C ambient temperature in the fridge. Ensure temperature is maintained under 4 C.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer gauge for silver fridge missing. Ensure thermometer is available for acurate record keeping.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured with a probe thermometer to be at 70C (dishwasher was run for three times).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed wood surfaces were observed in a few areas. Ensure shelving is in good repair and impervious to moisture.

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