Skip to content
Loading map…

A Bright Beginning Child Care Centre - Food

10226 108 Avenue Grande Prairie AB T8V 1P5 · Food - General

Official record from Alberta →

Inspection summary

A Bright Beginning Child Care Centre - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on February 6, 2026, found no infractions.

3 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: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 5, 2025. 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 February 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 11, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring checklist has not been completed since November 2025. Ensure pest control monitoring checklist is completed once a month.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but are incomplete. Ensure temperature logs are completed daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not completed.Ensure cleaning logs are completed daily.
  5. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler use a cloth towel to dry hands after washing their hands. Food handler was educated on proper hand washing.Ensure only single use paper towels are used to dry hands.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but are incomplete. Ensure temperature logs are completed daily.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical cleaner in the spray bottle was not labeled. Ensure all chemical solution(s) not in their original bottle are appropriately labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handler stated that dial thermometer is not calibrated.Obtain a digital probe thermometer to verify food safety temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not working. New dishwasher has been purchased and will be installed this week.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring program has not been implemented, and pest control monitoring records are not kept. Implement pest control monitoring program (set up live mouse traps. Do not use poisonous baits) and complete AHS checklist once a month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler states that they have completed the food safety course, but certificate is not available for verification. Ensure a copy of food safety certificate is kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not completed.Ensure cleaning logs are completed daily.
  6. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website