100 - 10123 99 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Kepler Academy Early Learning & Child Care - Kitchen se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 399 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ester
DOWNTOWN
Ce restaurant a été inspecté 11 fois depuis le 25 février 2025, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
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 infraction
(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 infractions
(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 infractions
(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 infractions
(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 infractions
(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 infractions
(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 infractions
(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.
(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.