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La Garderie Les Petits Oursons - Food

4617 50 Avenue St. Paul AB T0A 3A3 · Food - General

Official record from Alberta →

Inspection summary

La Garderie Les Petits Oursons - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on October 1, 2026, recorded 2 infractions.

5 of 8 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.

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 October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on January 27, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was tested at 50 ppm bleach (Chlorine), below the required (100ppm chlorine) concentration for effective sanitization. The solution was corrected during the inspection and retested at 100 ppm. Ensure sanitizing solutions are maintained at 100 ppm and verified regularly using test strips to ensure effective sanitization of food contact surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed left on the kitchen counter, and no sanitizer bucket was available at the time of inspection. Ensure reusable cleaning cloths are stored in an approved sanitizing solution between uses to reduce the risk of bacterial growth and cross-contamination. Maintain a sanitizer bucket with a properly prepared sanitizing solution that is readily available for cleaning and sanitizing food contact surfaces and equipment.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff was observed not washing hands in between task during food prep. This was addressed during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the kitchen: handwash sink was inaccessible. Dirty dish was in the sink.This was corrected during the inspection.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at 50ppm bleach solution.A new one was made and 100ppm achieved.Ensure sanitizer is at 100ppm bleach for effective sanitization of food contact surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washed dishes were observed stored on wiping cloths for air-drying. These cloths are not food grade. Ensure you use a food grade material for air drying such as plastic/rubber tile.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Banana noted on food counter. Ensure that food is stored in food grade container to prevent contamination of food & food contact surface. This was corrected during the inspection.
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