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Little Wonders Child Development Centre - Kitchen

9811 108 Street Fort Saskatchewan AB T8L 2J2 · Food - General

Official record from Alberta →

Inspection summary

Little Wonders Child Development Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 13, 2024. The most recent inspection, on September 14, 2026, found no infractions.

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

  • 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 July 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 30, 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?

  • 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 April 23, 2025. 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 3 times across 2 separate inspections, most recently on July 30, 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 2 times across 2 separate inspections, most recently on July 30, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution being used in the kitchen was measured at 1000ppm concentration. Ensure the concentration of the solution used in the kitchen is between 100-200ppm(2 mls or 1/2 teaspoon in a litre of water) Bleach solution must be prepared daily.New solution between 100-200ppm was made during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handwashing soaps were observed stored next to food items in the cupboard. Drying towels used during water table sensory play were also found on top of kitchen counters. Designate appropriate storage areas for cleaning materials and maintain separation between food preparation surfaces and non-food related items to uphold hygiene standards.
    • 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?
      • Only current month pest control records were available for verification. Maintain complete historical pest control records in the facility to allow for accurate tracking, monitoring, and verification of pest control activities.
    • 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 floor tile was missing at the floor area adjacent to the two-compartment dishwashing sink. Replace the missing floor tile to ensure the floor surface is smooth, easy to clean and maintained in good repair.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. The cup was replaced with a scoop with a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A half pound of frozen raw beef was being thawed in warm water. The temperature of the beef measured 3 degrees Celsius. The beef was discarded given it was improperly thawed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the kitchen hand sink.This was corrected once noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food residual inside of cabinet doors and inside cupboards in the food area. Clean and sanitize all food contact surfaces daily, while non-food contact surfaces are to be cleaned and sanitized weekly.
  4. Monitoring Inspection

    0 infractions

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