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Generations Day Care - Food

5020 52 Street Bashaw AB T0B 0H0 · Food - General

Official record from Alberta →

Inspection summary

Generations Day Care - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 6, 2024. The most recent inspection, on September 10, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 on October 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 22, 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 5 times across 4 separate inspections, most recently on September 10, 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.

4 inspections

  1. 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?
      • The backsplash behind the kitchen sink was still observed in disrepair. Operator stated that a service personnel was already scheduled to fix it with contact cement. The facility has previously tried different adhesives. If the scheduled repair is unsuccessful, the material will be replaced.
  2. 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?
      • Current: The backsplash behind the kitchen sink is still in a state of disrepair. The facility staff mentioned that previous attempts have been unsuccessful to properly adhere the material. The facility is currently looking at replacing the material or trying different adhesives. Previous: The backsplash behind the kitchen sink appears to have a section where the laminate or surface layer is peeling away. The adhesive or sealant seems to have come loose, creating a visible gap between the backsplash and the wall.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - Observed a bleach solution that was not labelled. PHI discussed with staff the importance of labelling to minimize the risk of accidental misuse. Please ensure all bleach solution bottles are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Initial measurement of the refrigeration temperature showed 11 degrees Celsius. PHI notified staff that the temperature was elevated above the required 4 degrees or below. PHI increased the refrigerator temperature and re-measured after approximately 10 minutes. The temperature was then down to 4 degrees Celsius. Please ensure that temperatures are being monitored daily and throughout the course of daily operation to ensure that temperatures are adequate to promote safe food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Observed that the freestanding thermometers in the refrigeration unit in the kitchen are not functional. Please ensure that the freestanding thermometers are replaced to ensure accurate measurement readings for the refrigeration temperature.
    • 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 backsplash behind the kitchen sink appears to have a section where the laminate or surface layer is peeling away. The adhesive or sealant seems to have come loose, creating a visible gap between the backsplash and the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Observed a loose faucet base at each sink in the kitchen space. This condition can lead to water seeping under the faucet, potentially causing moisture buildup, mold growth, and even wood rot in the surrounding areas. Over time, this can compromise the structural integrity of the sink and cabinet. The most likely cause is that the mounting hardware has loosened over time, and tightening or replacing the hardware is advised to prevent further issues.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dust accumulation observed on the top of the refrigeration unit. Staff were informed and the dust was cleaned up shortly after. Please ensure dust accumulation is prevented to minimize the risk of contamination to food, food equipment and other food contact surfaces.
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