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Growing Miracles Childcare & Early Learning - Food

101 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General

Official record from Alberta →

Inspection summary

Growing Miracles Childcare & Early Learning - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 13, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 separate inspections, most recently on April 1, 2025. 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 October 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 8, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 October 7, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide a copy of a valid food safety certification for at least one member of staff that would be in care and control of food preparation at this facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils were noted as having staining. Noted utensils were replaced during inspection. Ensure a thorough pre-cleaning to remove excess staining or consider replacement with more easily cleanable materials.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant staining was noted on the reusable utensils intended for client use.Scour or otherwise treat utensils to remove excess staining.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked vegetables were observed being stored at ambient temperatures prior to service, measured at 25C. Food was being stored in this manner at least one hour prior to it being served. Vegetables were reheated and placed into oven to hot hold during inspection. Ensure that foods requiring temperature controls are maintained at temperatures 60C or greater, or 4C or lower, until served.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant crack is in the kitchen countertop to the left of the two-compartment sink.Seal crack to render this surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant staining was noted on the reusable utensils intended for client use.Scour or otherwise treat utensils to remove excess staining.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of diluted bleach sanitizer available in the kitchen was measured at a concentration greater than 200ppm chlorine. Sanitizer was diluted to 100ppm during inspection.
  8. Demand 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)?
      • **CORRECTED**1. The Operator demonstrated washing dishes using the 2-compartment sink method. However, after rinsing the dishes they said they put them on the counter to air dry and omitted the sanitizing step. Proper dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. After rinsing dishes, ensure they are either immersed in 100ppm chlorine sanitizer for minimum 2 minutes OR put in the dishwasher.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no food grade sanitizer available in the kitchen. COMPLETE THE FOLLOWING:1. Please ensure a 100ppm bleach sanitizer is always available for food contact surfaces. Surfaces must be cleaned and then sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The fridge measured 12*C. Temperature on the unit was adjusted during the inspection and was satisfactory.

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