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Bright Nest Child Care - Food

630 - 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General

Official record from Alberta →

Inspection summary

Bright Nest Child Care - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 28, 2025. The most recent inspection, on March 27, 2026, found no infractions.

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

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 on March 18, 2026. 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 once on March 18, 2026. 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?

  • 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 once on March 18, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 March 18, 2026. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed at the time of inspection. Please ensure one of the approved sanitizing solutions are present in the facility at all times. Following are the approved sanitizing solutions:- a bleach at 100 ppm. - a quat at 200 ppm. - an iodine between 12.5 ppm - 25 ppm.- any low-level disinfectant with a DIN number, and claims for food contact surfaces and a word disinfectant written on it. Please ensure that one of the sanitizing solutions in the facility. The operator stated that they would be using bleach at 100 ppm.2. Food contact surfaces were not being sanitized. Please ensure to use bleach solution to sanitize food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not performing proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during inspection. Please follow following procedures:- Wash with soap and water in the first sink.- Rinse with clean water in the second sink. - Prepare a bleach solution at 100 ppm in the third sink. Leave the clean dishes fully submerged in the bleach solution for two minutes. - Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed. Please acquire bleach test strips.
    • 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. Please maintain monthly pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The refrigerator was turned off during the inspection. PHI was unable to check the temperature of the refrigerator.Please ensure to plug in the fridge.2. A copy of menu was not received. Please submit a copy of menu.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety certificate was not observed. Please submit a copy of food safety certificate to this office.
  3. Initial Inspection

    0 infractions

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