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Bright Minds Daycare - Kitchen

108 - 3805 49 Avenue Stony Plain AB T7Z 2J7 · Food - General

Official record from Alberta →

Inspection summary

Bright Minds Daycare - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on December 11, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 on November 7, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 7, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 7, 2023. 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?

  • 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 11, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A poison bait station was observed near the back door of the kitchen area. Staff mention pest control was done in-house. Please remove poison bait station from kitchen as it exposes food area to hazardous residue. Use other non-chemical options such as traps or consult with a licensed pest control operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Faucet at the two-compartment sink was loose. Please repair or replace faucet.
  3. Monitoring Inspection

    0 infractions

  4. 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?
      • The mat on the kitchen floor is not a cleanable material and appeared dirty. Please remove the mat or replace it with a mat that is smooth, non-absorbent to moisture and easily cleanable.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution at the kitchen.Please ensure a sanitizer solution is prepared for the kitchen and available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature a refrigerator in the OSC was measured to be at 10C. The thermostat was adjusted during inspection.Please ensure the temperature of all coolers/refrigerators at the facility are maintained at or below 4C. Keep daily temperature records for all coolers. A template will be sent with this report.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen was not in a proper working condition. After running multiple cycles, a temperature of 64C was measured at plate level after the sanitizing cycle (71C required).Please contact a service technician for repairs. All washed dishes, utensils or toys must be sanitized in the dishwashing sink until the dishwasher is repaired.
    • 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?
      • Pest control records were not observed during inspection. Implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff associated with the food program at the facility have the Basic Food Safety training certificate. Please ensure that a staff associated with the food program obtains a Food Safety training certificate that meets section 31 of the Alberta Food Regulation. A list of approved courses will be sent with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave in the Prekinder room was unclean. Old food debris were observed inside the microwave (inside top).Please clean the microwave and ensure it is always maintained in a sanitary condition.

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