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Zahra Daycare Center - Kitchen

5515 137 Avenue NW Edmonton AB T5A 3L4 · Food - General

Official record from Alberta →

Inspection summary

Zahra Daycare Center - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 29, 2025. The most recent inspection, on September 29, 2026, recorded 4 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on September 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2026. 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?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach solution was present in the kitchen during inspection. A bottle was taken from an unused classroom to use in the interim. A dedicated bottle should remain in the kitchen and be labelled for kitchen use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator handled raw chicken and then clean serving dishes without washing hands in between. PHI educated operator to wash hands after handling raw meat and before touching anything else, and advised that the dishes were now contaminated and must be cleaned and sanitized before use. Operator also started to wipe hands on shirt after washing them. Single use paper towel must be used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator was not using a probe thermometer to verify the internal temperature of raw meat once cooked. Please verify raw meat products are cooked to an internal temperature of 74C.
    • 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?
      • Operator was frying chicken in the frying pan against permit restrictions which state no grease producing cooking. PHI explained that meat produces grease when fried, and so can only be boiled on the stove or baked in the oven to comply with permit restrictions. Operator added more water to the pan to boil chicken. No meat can be pan fried on the stove.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach solution was present in the kitchen during inspection. A bottle was taken from an unused classroom to use in the interim. A dedicated bottle should remain in the kitchen and be labelled for kitchen use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator handled raw chicken and then clean serving dishes without washing hands in between. PHI educated operator to wash hands after handling raw meat and before touching anything else, and advised that the dishes were now contaminated and must be cleaned and sanitized before use. Operator also started to wipe hands on shirt after washing them. Single use paper towel must be used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being stored in the fridge next to and above ready-to-eat (RTE) products. Chicken was moved during inspection. Please ensure raw meat is stored under and away from RTE products to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator was not using a probe thermometer to verify the internal temperature of raw meat once cooked. Please verify raw meat products are cooked to an internal temperature of 74C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk was observed sitting at room temperature on a serving tray with cereal from breakfast. The same milk was then going to be served with lunch. Milk measured at approximately 17C with a probe thermometer. PHI asked operator to discard milk. Milk should be kept in the fridge until just before serving and then poured.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature was tested and did not reach 71C at the dish level until the 3rd time it was run. Dishwashing trays were being stacked to wash more dishes at one time. The stacked tray only reached a temperature of 65C at the dish level, which is not adequate for sanitization. Please keep dishwashing trays to a single layer. A probe thermometer should be used to ensure dishwasher is achieving the correct temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no labelled/designated handsink. All 3 sinks were being used for food prep and dishes. One sink must be kept empty and used only for handwashing. Please label and use sink for handwashing only.
    • 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?
      • Operator was frying chicken in the frying pan against permit restrictions which state no grease producing cooking. PHI explained that meat produces grease when fried, and so can only be boiled on the stove or baked in the oven to comply with permit restrictions. Operator added more water to the pan to boil chicken. No meat can be pan fried on the stove.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator displayed a concerning lack of knowledge on handling and storage of raw foods, proper cleaning and disinfection procedures, and hand hygiene, all of which are critical components in preventing foodborne illness. Food training was last taken in 2014. PHI strongly recommends redoing food safety certification.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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