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YMCA Shirley Stollery Child Care Centre - Kitchen

9541 104 Avenue NW Edmonton AB T5H 4H3 · Food - General

Official record from Alberta →

Inspection summary

YMCA Shirley Stollery Child Care Centre - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on December 19, 2025, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on December 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)?

  • 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 once on July 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen sanitizer: 72 degrees C at the final rinse temperature (Operating correctly) Preschool sanitizer: 65 degrees C at the final rinse temperature after 3 cycles. *The final rinse temperature should be 71 degrees C at the plate for at least 10 seconds.Please use the kitchen sanitizer for dishes and toys. Discussed modified sink method for toy washing only (Hot soapy water, rinse soap off, fill sink with bleach solution at 1000 ppm and submerge)
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Fridge/freezer units were maintained at safe temperatures except the refrigerator in the upstairs preschool room, which was measured at around 10C, and confirmed by the thermometer inside. After lowering the temperature setting, it was measured below 4C.Please secure the refrigerator in the preschool room to prevent children from changing temperature settings.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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