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Maria Montessori Stepping Stone Child Development Centre - Kitchen

11730 82 Street NW Edmonton AB T5B 2W1 · Food - General

Official record from Alberta →

Inspection summary

Maria Montessori Stepping Stone Child Development Centre - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on September 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on September 1, 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 once on October 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 7, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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?
      • Mouse droppings AGAIN observed in the kitchen, specifically in the storage closet underneath the shelves.
    • 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?
      • Mice droppings were observed in the kitchen on the floor behind a dryer and along walls in the back storage rooms.Actions Required:- Clean and dispose of all mice droppings using a bleach-water solution.- Inspect the entire food premises, including storage rooms, for potential entry points (holes, cracks, crevices) and seal them to prevent pest access.- Increase the number of mice traps throughout the kitchen and back storage rooms.- Remove unused materials from back storage rooms to eliminate potential harborage sites.- Ensure all food in the kitchen is stored in pest-proof containers with protective covers to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upper shelf adjacent to the oven requires cleaning.
  3. Monitoring 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?
      • Mice droppings were observed in the kitchen on the floor behind a dryer and along walls in the back storage rooms.Actions Required:- Clean and dispose of all mice droppings using a bleach-water solution.- Inspect the entire food premises, including storage rooms, for potential entry points (holes, cracks, crevices) and seal them to prevent pest access.- Increase the number of mice traps throughout the kitchen and back storage rooms.- Remove unused materials from back storage rooms to eliminate potential harborage sites.- Ensure all food in the kitchen is stored in pest-proof containers with protective covers to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled sponges noted in the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • stained ceiling tiles noted away from the food prep area, please replace.acoustical tiles noted in the cooking and food prep area. Tiles must be smooth impervious and easy to clean.Please replace all tiles above the food prep/cooking area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic plates have a biofilm on some, and many are scored.Please replace scored plates.

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