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Blue Quill Montessori Daycare - Kitchen

2809 & 2823 116 Street NW Edmonton AB T6J 4R6 · Food - General

Official record from Alberta →

Inspection summary

Blue Quill Montessori Daycare - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on September 8, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on September 8, 2026. 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 May 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 8, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer observed. Ensure a probe thermometer is available to measure food temperatures.
    • 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 electrical outlet cover across from the fridge was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated outlet cover is replaced.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer observed. Ensure a probe thermometer is available to measure food temperatures.
    • 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 electrical outlet cover across from the fridge was observed to be in disrepair and is no longer smooth and easy to clean. Ensure the indicated outlet cover is replaced.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Commercial dishwasher was not operational.Program was washing dishes using 3 compartment sink method with approved sanitizer (bleach).Ensure that dishes are completed after all food preparation and faucets are sanitized between activities. Hand sink must be accessible at all times during food preparation and handling.Repair the dishwasher to be in good operating condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was 6C in the new bay kitchen, and no thermometer was provided. Ensure that fridge temperature is 4C or below. Ensure that the thermometer is provided in the fridge to confirm the fridge temperature. Updated on July 16, 2024:The fridge temperature was 6.2C in the newer bay kitchen, and no thermometer was provided. The temperature was adjusted to 2.6C during the inspection. Ensure that fridge temperature is 4C or below. Ensure that the thermometer is provided in the fridge to confirm the fridge temperature.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was 6C in the old bay kitchen, and no thermometer was provided. Ensure that fridge temperature is 4C or below. Ensure that the thermometer is provided in the fridge to confirm the fridge temperature.
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