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Little Stars Daycare - Kitchen

11203 68 Street NW Edmonton AB T5B 1N6 · Food - General

Official record from Alberta →

Inspection summary

Little Stars Daycare - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on July 23, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 3 times across 2 separate inspections, most recently on June 19, 2025. 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 once on June 14, 2024. 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 June 14, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on July 21, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 14, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 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 oven vent was poorly maintained. Heavy dust/ debris buildup was noted. Please clean and maintain the vents and filters regularly to ensure proper ventilation and cleanliness.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator indicated that the high-temperature commercial dishwasher is sometimes used for utensil and dish sanitation but requires several cycles to reach the appropriate sanitizing temperatures. The program primarily uses the three-sink method for dishwashing (the hand sink is used after being sanitized.)During the inspection, the temperature was measured at around 40C after two run cycles, which is inadequate for sanitation (82C required at the manifold and 71C required at the dish level). The operator was instructed to sanitize utensils by soaking them in a bleach solution in one of the two-compartment sinks.The dishwasher may be used for washing only, not for sanitizing. Utensils/dishes must be sanitized by soaking them in a bleach solution in one of the two-compartment sinks.For a 5% bleach solution, use 1/2 teaspoon per liter of water or 1 tablespoon per gallon of water — the chlorine concentration must be tested at 100 ppm.
    • 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 oven vent was poorly maintained. Heavy dust/ debris buildup was noted. Please clean and maintain the vents and filters regularly to ensure proper ventilation and cleanliness.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizing solution measured at 0 ppm chlorine. Operator to remake sanitizing solution to measure 100 ppm chlorine.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Refrigerator temperature logs not available. Monitor and record refrigerator temperature at least daily to ensure adequate cold storage temperature of less than 4 C. Note: Food handling not observed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not noted in refrigerator. Obtain thermometer and place inside fridge for adequate monitoring of cold holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature at dish level measured at 68.6 C and 70.6 C.Ensure dishwasher operating to produce temperatures of greater than 71 C at dish level for adequate sanitation. Operator will schedule dishwasher maintenance.
    • 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?
      • No pest control checklist on site. Complete and maintain monthly pest control checklist.

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