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Little Angels Preschool and Daycare - Kitchen

104 - 400 Main Street N Airdrie AB T4B 2N1 · Food - General

Official record from Alberta →

Inspection summary

Little Angels Preschool and Daycare - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on July 23, 2026, found no infractions.

5 of 9 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, Food temperature control 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.

  • 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 July 21, 2026. 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 July 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 21, 2026. 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?

  • 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 February 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 5, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a reusable tea towel in the kitchen. This was removed during inspection. Dishes must be air dried and hands must be dried with paper towels. If reusing cleaning cloths, they must be stored in sanitizer solution between uses.
    • 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?
      • There were some mouse droppings observed around hot water tank in utility room off of kitchen. Clean droppings. Facility has a pest control monitoring program in place and has not had any recent pest activity noted.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing from fridge in infant room. Please obtain thermometer for this fridge and check temperature regularly to ensure temperature remains 4 degrees Celsius or below.
  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • High temperature dishwasher was not reaching 71 degrees Celsius at the plate level during sanitizing cycle. Have dishwasher serviced to ensure it is reaching 71 degrees Celsius minimum. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food was stored in utensil drawer in kitchen. This was removed during the inspection. Ensure all staff food is stored separately in designated area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Label on sanitizer in kitchen said that it was 1000ppm. Label was changed during the inspection. Solution was 100 ppm chlorine, which is a food safe sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer for checking cooking temperatures was not available. Ensure there is a probe thermometer and staff are using it to ensure food is adequately cooked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of black shelves and surface of shelf in cupboard under sink were worn/damaged and were no longer impervious to moisture. Paint/refinish so that shelves are easy to clean and do not absorb moisture.

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