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Little Caterpillars Academy - Food

910 - 1115 St. Albert Trail St. Albert AB T8N 7X6 · Food - General

Official record from Alberta →

Inspection summary

Little Caterpillars Academy - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 21, 2025. The most recent inspection, on September 3, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 across 2 separate inspections, most recently on March 18, 2026. 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 August 13, 2025. 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?

  • 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 once on April 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on March 18, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not aware of glove guidelines.Glove usage and guidelines were discussed with the operator during the inspection. Please ensure that staff members are washing hands before putting gloves on and after taking them off.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of fridge was noted to be at 14 degrees C. The facility's thermometer was noted to be at 14 degrees C. It was noted that the fridge was overloaded with clients' personal food. All high-risk food items were discarded during the inspection. The operator was advised not to store client's personal food items in this fridge. The dial of fridge was turned down and the temperature was noted to be at 2.8 degrees C after an hour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes were stored on soiled surfaces. All dishes and surfaces were cleaned during the inspection. The operator was further advised to store clean dishes in a manner that protects them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. The facility was cleaned during the inspection.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food bags and parents provided food items were stored with and on top of commercial food items. The operator was advised to designate an area to store staff and parents provided food items located away from commercial food items. These were moved during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A planter pot was noted inside the only hand washing sink at the time of inspection, making it inaccessible for food handlers to wash hands. This pot was removed during the inspection. The operator was further advised to ensure that the hand washing sink remains accessible for food handlers to wash hands. 2. A hand washing soap was not observed by the hand washing sink at the time of inspection. The operator stocked the hand washing sink with hand washing soap during the inspection. 3. The paper towel dispenser was noted to be empty at the time of inspection. The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that the hand washing sink remains fully stocked with appropriate hand washing supplies at all times.
    • 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?
      • Pest control records were not being maintained. Please maintain pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required. Please clean and organize the facility and ensure it is maintained in an organized manner at all times.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were stored with food related items. Please do not store nonfood related items with food related items.2. Juice boxes were noted to be stored on the floor. Please ensure all food items are stored at least six inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not observed in the refrigerator. Please acquire a functional thermometer and ensure all cold holding units are equipped.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Proper chlorine test strips were not observed. Please acquire proper chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General organizing is required in the facility. Please organize the facility.

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