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Lac La Biche Little Sprouts Child Care Centre - Food

10309 102 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Lac La Biche Little Sprouts Child Care Centre - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on September 18, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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, 2024. 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?

  • 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 October 7, 2024. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the kitchen did not have an internal thermometer present.Ensure all cold holding units have internal thermometers present.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the Tiger Lily room measured 5C.Fridge in the Baby's Breath room measured 7C.Fridge in the Sunflower room measured 10C.The temperature for all fridges was turned down during inspection.Ensure fridges are capable of maintaining internal temperatures of 4C or less.
  6. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functioning at the time of inspection.The booster heater ran for an unknown amount of time, resulting in steam production and water damage due to condensation.The thermostat in the booster heater may have failed.Have the dishwasher and booster heater assessed by a professional to determine if they can be repaired or if they require replacement.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Cupboards in the kitchen showed evidence of water damage.All water damaged cupboards must be removed and replaced with cupboards that are smooth, impervious to moisture, and easy to clean. 2. Water was reported to have accumulated in the light covers. Light covers were removed at the time of inspection.Have the lights assessed by an electrician to determine if they may safely be used. Any damaged lights must be replaced.
    • 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 ceiling had peeling paint visible in several areas.Ensure the ceiling is repaired and maintained so it is smooth, impervious to moisture, and easy to clean. If there is water damage present, damaged materials must be removed and replaced.2. Flooring in several areas shows evidence of water damage, including tiles that are lifted.Remove and replace all water damaged flooring, including the subfloor. Flooring must be smooth, impervious to moisture, and easy to clean.
  7. Monitoring 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)?
      • The high temperature dishwasher was reaching a maximum temperature of 62C at the plate level after multiple cycles.The dishwasher must reach a temperature of at least 71C at the plate level for effective sanitation.Facility does not have a max/min waterproof thermometer available to verify plate level temperature.Obtain a waterproof, max/min holding thermometer. Plate level temperature must be verified at least once per day.Until the dishwasher is reaching a plate level temperature of 71C, dishes may be washed with the dishwasher but then must be submerged in a 100 ppm chlorine sanitizer solution for 2 minutes before being allowed to air dry.

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