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Lotsa Tots Childcare Kitchen

29 Michener Bend Red Deer AB T4N 6Y7 · Food - General

Official record from Alberta →

Inspection summary

Lotsa Tots Childcare Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on June 25, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 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 2 separate inspections, most recently on March 18, 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 November 26, 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 6 times across 6 separate inspections, most recently on June 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Monitoring 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?
      • Cupboards near the two-compartment sink require repair.These cupboards appear to be water damaged.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored warm in the refridgerator. Fridge temperature was found to be 15C. Remember that food may be cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be placed in the cooler and cooled from 20°C to 4°C or colder within 4 hours.Food must be cooled in a shallow container no more than 4 in deep.Temperature logs are to always be maintained.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up to the correct final rinse temperature.There is only a two compartment sink available for use.A bucket for sanitizing is acceptable if only used for a day or two.That time period has passed.A new commercial dishwasher must be installed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Either a new three compartment sink must be installed, or a new dishwasher must be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some damage seen to cupboards and drawers in the kithchenDrywall has been repaired and and painted.Damage cupboards and drawers requires repair
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not coming up to the correct final rinse temperature.There is only a two compartment sink available for use.A bucket for sanitizing is acceptable if only used for a day or two.That time period has passed.A new commercial dishwasher must be installed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Either a new three compartment sink must be installed, or a new dishwasher must be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some damage seen to cupboards and drawers in the kithchenDrywall has been repaired and and painted.Damage cupboards and drawers requires repair
  9. 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?
      • Some damage seen to cupboards and drawers in the kithchenDrywall has been repaired and and painted.Damage cupboards and drawers requires repair
  10. Risk Management 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?
      • Some damage seen to cupboards and drawers in the kithchenDrywall has been repaired and and painted.Damage cupboards and drawers requires repair
  11. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage seen to cupboards and drawers near dishwasher.Drywall requires repair and painting.Damage cupboards and drawers requires repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stained plastic food containers must be discarded.

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