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Mr. Cakes Day Care- Kitchen

2 Mission Street Sherwood Park AB T8A 0V3 · Food - General

Official record from Alberta →

Inspection summary

Mr. Cakes Day Care- Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on December 4, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on August 8, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 3 separate inspections, most recently on August 8, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 28, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 August 12, 2025. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -A large scoop was stored directly in the flour bin in the dry storage area, with its handle in contact with the food.-Store scoops outside the bin or in an upright position to prevent the handles from touching the food.
  3. Monitoring Inspection

    0 infractions

  4. Demand 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)?
      • Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
    • 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
  5. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
    • 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
  6. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
    • 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.

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