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B-Smart Learning Centre Inc. - Kitchen

211 - 10807 Castle Downs Road NW Edmonton AB T5X 3N7 · Food - General

Official record from Alberta →

Inspection summary

B-Smart Learning Centre Inc. - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 15, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing, 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.

  • 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 2 times across 2 separate inspections, most recently on January 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 9, 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 December 14, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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

    0 infractions

  2. Monitoring 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?
      • A fabric material was observed inside one of the kitchen cabinets. Please ensure that the surfaces are smooth and cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the kitchen was measured to be less tan 100ppm
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the bleach solution bottles were not labelled. Please ensure all solutions are labeled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the three compartment sink was leaking. Repair required.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Fridge original temperature reading 8C, thermometer present. Temperature reading was taken during lunch prep time. Fridge thermostat was also not set to the coldest setting. Temperature was changed to the coldest setting and had dropped down to 5-6C. It is important to keep the fridge at the coldest setting, temperature logging, and dispersing children lunch kits to other fridges to allow for adequate cold air circulation
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Incorrect 3 sink manual dishwashing method followed. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions. All dishware, serving/dining/cooking utensils, pots and pans must be:- scraped to remove excess food prior to immersion;- cleaned in the first sink in a detergent solution capable of removing grease and food particles and is maintained at a temperature of not less than 45°C; - rinsed in the second sink using clean water maintained at not less than 45°C- sanitized in the third sink by immersion in a chlorine solution with a concentration of 100 - 200 ppm

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