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Little Hands Montessori Academy - Kitchen

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

15 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

  15. Monitoring Inspection

    0 infractions