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Bambini Learning Group - Kitchen

20904 62 Avenue NW Edmonton AB T5T 4L7 · Food - General

Official record from Alberta →

Inspection summary

Bambini Learning Group - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on March 20, 2026, found no infractions.

3 of 5 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 and Pests.

The last 2 inspections in a row found no infractions. 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 February 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 26, 2025. 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?

  • 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 on February 26, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 26, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Available sanitizer solution was observed to be absent from the kitchen. This was corrected immediately during the visit by the kitchen staff member.
    • 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?
      • *Gaps between the exit door and floor was observed. Ensure weatherstripping is in good repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Expired test strips observed (2024). Ensure valid test strips are available for testing sanitizer solutions.*One metal cart observed to have a plastic protective sleeve on the carts (some areas bubbling and peeling). Ensure cart is cleaned to render an easily cleanable impervious to moisture area to ensure adequate cleaning and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * 8 out of 12 lights spots available were observed to be burnt out. Ensure lights are maintained in good condition and adequate lighting is achieved for sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Vent/hood above the oven was observed to have food splashes. Please ensure hood is maintained and cleaned as needed.*Air vent above the food preparation area observed to have dust accumulation. Ensure vents are maintained in good sanitation.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cook in the kitchen was unaware what is used to sanitize the food prep surfaces. No sanitizer was present. This was corrected, another staff came and filled a pail with bleach solution and educated the other staff. Please ensure that everyone who may work in or help in the kitchen has basic food safety training.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings under the sinks within cupboardClear the area so it is easier to access and monitor while dealing with the pest infestation.

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