100 - 10123 99 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Kepler Academy Early Learning & Child Care - Kitchen is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 588 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Ester
DOWNTOWN
This restaurant has been inspected 12 times since March 22, 2024, with 4 in compliance, 8 not in compliance, and 0 closures on record.
No violations
No violations
No violations
1 violation
The counter under the kitchen 2 compartment sink had water leaking., , Indicated that they were trying to problem shoot for the plumbing issue - please repair the leak and ensure water is cleaned up regularly to prevent water damage or other concerns with pest control.
1 violation
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
3 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
(1) The inside of the oven was dirty.
4 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
(1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
4 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
(1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
5 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
(1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.
6 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
7 violations
(1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
(1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
(1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
No violations
(1) The inside of the oven was dirty.
(1) The inside of the oven was dirty.
(1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
(1) The inside of the oven was dirty.
(1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it., (2) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell.
(1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
(1) The inside of the oven was dirty.
(1) The mop sink was not accessible at the time of inspection and was covered with miscellaneous items (black garbage bag, a backpack and some baking trays). Ensure the mop sink is accessible for filling and emptying the mop bucket and that baking trays are stored in a designated area.
(1) The front button cover was broken on the vent hood above the stove., (2) The vent cover filter on the right side was missing at the time of inspection., (3) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it., (4) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell., (5) There were miscellaneous items in the dry storage room. A chair was placed in the dry storage room and it had staff personal items (a bag and a purse on it). Ensure there is a designated storage area for staff personal items., (6) The ceiling panel inside the dry storage room was water damaged (brownish stain observed in the corner of the panel).
(1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
(1) The inside of the oven was dirty.