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SIGIS Larose - Main Kitchen (East End) and preschool (west end)

1 - 115 Larose Drive St. Albert AB T8N 2X7 · Food - General

Official record from Alberta →

Inspection summary

SIGIS Larose - Main Kitchen (East End) and preschool (west end) has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on January 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 2 times across 2 separate inspections, most recently on November 28, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 10, 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 8 times across 3 separate inspections, most recently on December 16, 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?

  • 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 4 times across 3 separate inspections, most recently on December 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 28, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The front infant room cooler was not maintaining a temperature of 4C or colder. Director changed the thermostat and the temperature started going down. Will check back in January.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Discussed that the laundry (dirty or clean) was not to be stored in the kitchen or any food storage areas. Facility director removed the laundry baskets from the kitchen area upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Work is ongoing with regards to the finishes in the kitchen. The district Public Health Inspector is to be contacted for an inspection once the work is completed (prior to resuming usage of the kitchen).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there was some disrepair of the finishes on the cupboard drawers. When discussed it was found that they were planning a renovation. Discussed the plans for the renovation were to be provided to the PHI prior to work starting.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer solution made up in the kitchen. Sanitizer solution should be available when the facility is open.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The ceiling had been removed and showed that the dryer vent was disconnected. Discussed with staff who indicated that the maintenance person would be in later and correct.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Nov 28, 2024***There was no hand soap or paper towels / hand drying facilities present by the sink.Oct 28, 2024***There were no paper towels present by the hand sink. Discussed having a supply of reusable hand towels in a drawer was not sufficient.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***It was also noted at this time that there appeared to be no air movement through the venting even though the dryer was on at the time of inspection. This may indicate a blockage or another disconnection closer to the dryer. Investigate and ensure that the dryer is effectively vented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there was some disrepair of the finishes on the cupboard drawers. When discussed it was found that they were planning a renovation. Discussed the plans for the renovation were to be provided to the PHI prior to work starting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Drywall had been removed from one wall and the wall was covered with a poly sheet that was mostly taped. The ceiling had been removed and the interior void exposed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was an accumulation of soiling on the inside of the refrigerator freezer.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ***plans had not been received prior to construction starting. Received by e-mail following the inspection.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer solution made up in the kitchen. Sanitizer solution should be available when the facility is open.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There were no paper towels present by the hand sink. Discussed having a supply of reusable hand towels in a drawer was not sufficient.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there was some disrepair of the finishes on the cupboard drawers. When discussed it was found that they were planning a renovation. Discussed the plans for the renovation were to be provided to the PHI prior to work starting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was an accumulation of soiling on the inside of the refrigerator freezer.
  6. Monitoring Inspection

    0 infractions

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