Roots Montessori Early Learning Center - Kitchen
205 - 6413 Cartmell Place SW Edmonton AB T6W 4V4 · Food - General
Inspection summary
Roots Montessori Early Learning Center - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on September 3, 2026, found no infractions.
4 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.
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 August 28, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing practices observed during the inspection were unsatisfactory. Clean dishes and utensils were not being sanitized after washing.The proper manual dishwashing procedure (wash, rinse, and sanitize) was reviewed with kitchen staff during the inspection. A fresh bleach sanitizing solution was prepared, and all cleaned dishes and utensils were sanitized in the solution for a minimum of two minutes during the inspection.- Review manual dishwashing steps with all staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
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