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Lil Gems Creche - Kitchen

101 - 10124 101 Avenue Grande Prairie AB T8V 3X2 · Food - General

Official record from Alberta →

Inspection summary

Lil Gems Creche - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on March 10, 2026, found no infractions.

3 of 7 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 March 5, 2026. 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 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 17, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 September 17, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef was observed to be inappropriately in sitting water as means of thawing.PHI instructed staff to thaw the ground beef under running water.Ensure proper thawing methods are used for thawing meat which includes:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerating unit in the kitchen was noted to be missing a thermometer.Ensure a functional thermometer is placed in the unit.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 currently measures 69.1°C at the dish level. Ensure that the dishwasher is fixed to have the temperature at the dishevel to get to 71 degrees Celsius at the minimum to meet sanitation standards. The three-compartment sink method should be used for manual cleaning of utensils:Utensils must be thoroughly washed, rinsed, and sanitized.For sanitization, immerse utensils completely in a chlorine solution with a concentration of 100–200 ppm for a minimum of two minutes and let the utensils airdry.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution was noted at 50ppm.Staff got a new solution measuring between 100ppm -200ppm.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Monthly pest control checks are not being completed and documentedENSURE TO CHECK FACILITY FOR SIGNS OF PEST ACTIVITY AND PEST ENTRY POINTS AND RECORD FINDINGS. PHI WILL PROVIDE TEMPLATE FOR SELF-MONITORING.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no child preventative lock on the door into the kitchen or the standup freezerENSURE THERE IS A PREVENTATIVE MEASURE TO STOP CHILDREN FROM BEING ABLE TO ACCESS THE KITCHEN AND THE FREEZER

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