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Brilliant Minds Learning Centre - Food

2828 28 Street SW Calgary AB T3E 2J3 · Food - General

Official record from Alberta →

Inspection summary

Brilliant Minds Learning Centre - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 21, 2025. The most recent inspection, on February 2, 2026, recorded 1 infraction.

1 of 6 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, Food temperature control and Food source, labelling and allergens.

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 2 separate inspections, most recently on January 20, 2026. 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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 20, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on May 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?

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

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member in the facility holds an advanced food safety certificate, and staff demonstrated inadequate food safety knowledge during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen food stored in the facility’s freezer did not have any labels. The operator also indicated that some food preparation and storage occurs at the Director’s home, which is an unlicensed facility.All food-related activities must take place only in the approved daycare kitchen. Any food served to children must come from an approved source, and all food preparation and storage must occur on-site at the facility.Please discard all food that has been stored off‑site.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was >200 ppm. Please use a test strip to check the sanitizer concentration and ensure it is 100 ppm. Operator adjusted the concentration of the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing and reheating practices were observed. Two pans of thawed or partially heated chicken nuggets were found in the oven, with an internal temperature of 20 °C. The operator discarded the nuggets at the time of inspection.Please ensure the following procedures are followed:- Proper thawing methods are used at all times.- Foods are reheated thoroughly, and a thermometer is used to verify that the internal temperature reaches 74 °C.- Food temperatures are measured after reheating, and a reheating log is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip was not available. Please obtain test strips to check the sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member in the facility holds an advanced food safety certificate, and staff demonstrated inadequate food safety knowledge during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.
  5. Risk Management 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?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.
  6. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured 10 ppm.-100 ppm is needed for effective sanitizing of surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach that was obtained has "Fibreguard" which is an additive.-obtain plain, regular bleach if you choose to use a sodium hypochlorite (bleach) as a sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available.-obtain a probe thermometer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.

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