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A Nana's Love Daycare - Food

570 St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 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?
      • No food safety records were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-School Room: The refrigerator temperature was measured at 8.9°C using a probe thermometer. The operator was instructed to immediately relocate all food items to the kitchen refrigerator, where the temperature was confirmed to be within the acceptable range, until the unit is repaired by maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen and Pre-School Room: No thermometers were observed in the refrigeration units. The operator was instructed to install accurate thermometers in each unit to ensure temperatures are routinely monitored and maintained within safe limits. Regular temperature checks by staff are required to ensure ongoing food safety compliance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured at a temperature of 68.5°C at the dish surface after four cycles, which is inadequate for proper sanitization. A minimum temperature of ≥ 71°C at the dish level is required to achieve effective sanitization.The operator was instructed to immediately switch to manual sanitizing procedures for all dishes until the dishwasher is repaired and capable of consistently meeting required sanitizing temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on-site were found to be expired (expiry: July 2025). Upon request, the operator replaced them immediately with valid test strips (expiry: October 2026).
    • 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?
      • No pest control records were available for review at the time of inspection. The operator was instructed to complete and maintain pest control inspection documentation on a monthly basis to ensure ongoing monitoring and compliance.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Only one operator was found to have a valid food handling certificate, while the certifications of all other operators were expired.The operator was instructed to ensure that sufficient staff complete food safety training through an approved and recognized food safety organization, as required by applicable food safety regulations.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are unfinished edges on the countertops; both the one with the 2-compartment sink and the one with the coffee maker. These must be made smooth, impervious to moisture and easy to clean.
  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are unfinished edges on the countertops; both the one with the 2-compartment sink and the one with the coffee maker. These must be made smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking is required around both sinks and it is either missing or beginning to peel away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent is past due for servicing.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge's temperature was tested and found to be approximately 6C. It was adjusted colder, and was found to be 4C prior to end of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no available records of professional maintenance for the ventilation hood. Staff stated that they clean it themselves. Alberta Food Retail and Foodservice Code requires mechanical ventilation systems to be cleaned in accordance with local fire and building codes, which in this case is at minimum every 12 months. Proof of service must be provided to PHI upon request.