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Small Hands, Big Hearts Daycare - Kitchen

10903 110 Street Westlock AB T7P 1B6 · Food - General

Official record from Alberta →

Inspection summary

Small Hands, Big Hearts Daycare - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on April 14, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 3 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 October 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 29, 2025. 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?

  • 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 3 times on October 29, 2025. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on October 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Coffee cream, veggies used by the facility kitchen and milk bottles were observed being stored in the same cooler in the main floor hallway. Ensure that the staff's personal foods be stored separately from children's foods at all times. Recommend that one designated fridge be obtained and only used for the storage of milk bottles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dry foods such as cereals were stored in the common areas/hallway directly. Foods deemed for children consumption must be stored away from the public access all the time to avoid potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelving unit in the #2 cooler was kept at 8C. Even after the cooler door remained closed for 15 minutes, the temperature still did not go down. The kitchen staff was required to transfer all the high risk foods being stored on the top shelving unit to another part of the cooler or to the #1 cooler. The temperature of this cooler should be adjusted and closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times. A thermometer must be equipped in each of the coolers for staff to monitor the cooler temperatures as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were equipped in the kitchen. Ensure that dispensed paper towels be equipped at the hand sink area in the kitchen at all times. The kitchen staff advised that the facility just run of the paper towels. Recommend that facility supplies be checked and replenished on a regular basis.
    • 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?
      • Some sticky straps were hanging down from the ceilings at the food prep and food storage areas. They must be removed as died flies will fall and contaminate foods and food contact surfaces when those straps become dry. A proper insect control method can be used such as a UV light insect control device.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some foods such as veggies were observed being stored on the floor directly at the food storage areas. Some open packaged foods were observed in the food storage areas as well. Ensure that foods be stored 6'' above the floor to ease the floor cleaning all the time. Open packaged dry foods must be stored in food grade pest proof containers.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial 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?
      • Carpets were observed on the floor in the food storage room. Carpets must be removed. Durable, non-absorbent and easily cleanable floor covering must be installed in the food storage room.

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