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White Hall Day Care and Out of School Care Ltd. - Kitchen

3304 119 Avenue NW Edmonton AB T5W 4T4 · Food - General

Official record from Alberta →

Inspection summary

White Hall Day Care and Out of School Care Ltd. - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 19, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 5 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: Food temperature control 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.

  • 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 August 31, 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 July 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 14, 2025. 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 once on July 14, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food thermometer was missing. Please obtain a probe thermometer to verify the internal temperature of cooked foods. Most foods should be cooked to a minimum internal temperature of 74C. Leftover foods should be reheated only once, to an internal temperature of 74C, to ensure safety. Serve foods within 30 minutes of preparation. Keep cold foods at 4C or below and keep hot foods at 60C or above using proper hot holding equipment.Aug 31, 2026 Re-inspection --> Violation outstanding
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food thermometer was missing. Please obtain a probe thermometer to verify the internal temperature of cooked foods. Most foods should be cooked to a minimum internal temperature of 74C. Leftover foods should be reheated only once, to an internal temperature of 74C, to ensure safety. Serve foods within 30 minutes of preparation. Keep cold foods at 4C or below and keep hot foods at 60C or above using proper hot holding equipment.*Donair was on the menu. Please provide information on the preparation and serving of donair meat.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was at 50 ppm chlorine. Ensure all bleach sanitizer solutions are maintained at 100 ppm chlorine. Corrected during the inspection. Please use chlorine test strips to verify the sanitizer concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food thermometer was missing. Please obtain a probe thermometer to verify the internal temperature of cooked foods. Most foods should be cooked to a minimum internal temperature of 74C. Leftover foods should be reheated only once, to an internal temperature of 74C, to ensure safety. Serve foods within 30 minutes of preparation. Keep cold foods at 4C or below and keep hot foods at 60C or above using proper hot holding equipment.*Donair was on the menu. Please provide information on the preparation and serving of donair meat.
    • 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?
      • The food handling permit was expired. Please renew.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An uncovered, dusty light fixture in the oven hood was located directly above food in pots. This poses a contamination risk. Clean the light fixture and fit it with a protective cover.
  5. Monitoring Inspection

    0 infractions

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