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Little Golden Daycare - Kitchen

11007 107 Avenue NW Edmonton AB T5H 0X6 · Food - General

Official record from Alberta →

Inspection summary

Little Golden Daycare - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on September 9, 2026, found no infractions.

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

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.

  • 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 4 times across 3 separate inspections, most recently on July 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on June 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on July 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 5 times across 4 separate inspections, most recently on July 6, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation were stored in the kitchen. Ensure that items not required for food preparation are not stored in the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot water in the kitchen measured at 38C since the daycare has lowered the temperature of the hot water tank. Hot water temperature in the kitchen must be able to reach at least 45C for dishwashing.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation were stored in the kitchens including: a phone. Ensure that items not required for food preparation are not stored in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling grate in the daycare kitchen has a build-up of dust.Ventilation filters above the stove in the OSC kitchen have a build-up of grime.Please clean both.A more detailed daily/weekly monthly cleaning checklist is required.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared for the OSC kitchen.Ensure a sanitizer solution is prepared for both kitchens at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reused cleaning cloth was observed on a spray bottle on the ledge of daycare kitchen. Reused cloths were observed hanging on the oven door.Old/reused dish sponge is used for dishwashing. Sponges should not be used in a commercial kitchen as they harbour bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation were stored in the kitchens including: a saw, hammer, construction tools, ladder, phone, stroller, personal water bottles, personal bags. Ensure that items not required for food preparation are not stored in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe thermometer. A probe thermometer is required to confirm the internal temperature of cooked foods (74C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridges in both kitchens were missing thermometers. A thermometer was put into the OSC kitchen.Ensure temperatures are being checked daily. Temperature logs should be maintained daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling grate in the daycare kitchen has a build-up of dust.Ventilation filters above the stove in the OSC kitchen have a build-up of grime.Please clean both.A more detailed daily/weekly monthly cleaning checklist is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • OSC unit kitchenThe side of kitchen with fridge and a stove/oven had a very small space between the two appliances. This space was cluttered with microwave, kids personal water bottles and lunch bags within a space that needs to be dedicated to food prep, there was just a small edge of space to prep food. Staff was told to clear this space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Th hand sink had drying dishes over it - the hand sink must be kept clean and dedicated to handwashing only
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OSC kitchen: Cabinet disrepair, water damage in cupboards, damaged flooringDaycare kitchen: damaged cupboards, damaged counters. - replace with smooth durable and easy to clean Outstanding previous citation The daycare kitchen: paint chipping off the cabinet doors. Counter in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This debris along the permitter of the kitchen, in cupboard, under counter and between appliances. The heat register was not attached and debris noted in the opening.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Expired surface disinfectant. Please use bleach solution or another certified(food grade) surface disinfectant
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerators in both kitchens did not have thermometers for manually checking temperatures. Please place thermometers in the units and provide an update.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The daycare kitchen: paint chipping off the cabinet doors. Counter in disrepair

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