Skip to content
Loading map…

Little Hands Montessori Academy - Kitchen

3110 - 288 St. Moritz Drive SW Calgary AB T3H 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Little Hands Montessori Academy - Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on May 25, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 10 times across 8 separate inspections, most recently on May 25, 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?

  • 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 August 19, 2025. 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 once on August 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on February 25, 2026. 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?

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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • - Three ants were observed inside the kitchen near the back door.*Report the activity to your pest control provider and implement appropriate pest control measures to prevent further infestation.
  2. Monitoring Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • May 07, 2026: Mice droppings were observed below the hand-washing sink.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen including all the appliances using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in the rear crevices of the fridge and freezer.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen including all the appliances using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
  4. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in the rear crevices of the fridge and freezer.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen including all the appliances using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
  5. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in several areas, including the rear crevices of the fridge and unplugged freezer, and underneath the stove.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen including all the appliances using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in several areas, including behind the fridge, underneath the sink, and on the floor beneath the cabinet by the stove.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
    • 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?
      • Several gaps and holes were identified in the kitchen and dry storage areas, including but not limited to the following: the cabinet on the right side of the stove has a gap underneath that could allow pest movement; the wall adjacent to the building’s mechanical room has a hole in the dry storage area; the wall between the kitchen and the dry storage room also contains a hole; and there is a hole around the vent pipe.Please seal these holes and any other gaps that may allow pest entry or movement.
  7. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in several areas, including behind the fridge, underneath the sink, and on the floor beneath the cabinet by the stove.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Store all children's dishes, cutlery and small utensils in a lidded bin after sanitizing and clean/sanitize pot/pans before cooking/ prepping food.
    • 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?
      • Several gaps and holes were identified in the kitchen and dry storage areas, including but not limited to the following: the cabinet on the right side of the stove has a gap underneath that could allow pest movement; the wall adjacent to the building’s mechanical room has a hole in the dry storage area; the wall between the kitchen and the dry storage room also contains a hole; and there is a hole around the vent pipe.Please seal these holes and any other gaps that may allow pest entry or movement.
    • 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 extension cords in the kitchen are not properly managed. They are being run through the wall from the kitchen to the dry storage area, creating a fire hazard. Please remove this setup and seal the wall opening. If a power supply is required to run through the wall, it must be installed by a qualified electrician, and documentation must be provided to confirm that the installation meets current safety codes.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in several areas, including behind the fridge and beneath the drying rack.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was measured at 1000 ppm throughout the facility, but no rinsing step was being implemented.- The operator was asked to either use a 100ppm sanitizer or implement a rinse step after the sanitizer step.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridges were missing thermometers. - Please ensure to have appropriate thermometers in fridges.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A raw wood shelf was observed in the kitchen.- Please ensure to repaint or reseal the shelf or remove the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach area behind the shelf in dry storage room had visible dust accumulation. -Please ensure to clean area.
  12. 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)?
      • Manual 3 compartment dishwashing procedure: No bleach detected in 3rd step compartment. 100ppm bleach soak is required in manual dishwashing procedure. Corrected during inspection.
  13. Monitoring Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website