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Bambini Learning Group Jensen Lakes - Food

910 - 880 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

Official record from Alberta →

Inspection summary

Bambini Learning Group Jensen Lakes - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on March 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on March 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on June 27, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 20, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths not being stored in sanitizer solution but being left wet draped over the sanitizer spray bottle. Discussed wiping cloths were to be stored in a sanitizer solution between uses, OR they can be removed from the kitchen and paper towels used OR they can be used once and then put in for washing (use a fresh towel each time, like paper towels).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Expired FHP was posted in the kitchen (Feb 28, 2025). Discussed with kitchen staff then with Courtney. New one had been received.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Manually washed cookie sheets and dishwasher tray of bowls were being left to air dry on a towel. Discussed that a towel (even if it starts the day clean is not a sanitary surface. Discussed alternatives,(using the dishwasher tray as a drying rack on the counter, having a sturdy sanitizable drying rack, using the counter directly (it is a cleanable and sanitizable surface).
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff was observed using gloves for food handling. Staff discarded the single use gloves and wore a new pair of gloves, without washing hands in-between. -Discussed glove use policy with staff, it was corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Bowls were used as scoops for dry storage containers. In one of the container handled scoop was present for dispensing food item, but the handle was in contact with food.-Make sure to use handled scoops and store scoops with handles, not in contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Kitchen staff was observed using reusable cloth to dry dishes.Discussed air drying method to dry dishes, to avoid any cross contamination.This violation was corrected during inspection.
  6. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths left on the counter. Discussed wiping cloths were to be stored in a sanitizer solution between uses, not left on the counter or they can be removed from the kitchen and paper towels used.

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