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Sunshine Mountain Village - Tiny Tigers Daycare Kitchen

NE 24-13 W5 Banff National Park AB T1L 1J5 · Food - General

Official record from Alberta →

Inspection summary

Sunshine Mountain Village - Tiny Tigers Daycare Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on January 5, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 5, 2026. 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 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on December 16, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 January 5, 2026. 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were noted at kitchen sink. If re-using cloths, ensure they are kept in sanitizer between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Kitchen floor is pitted, linoleum separating at seam making it difficult to clean and inspect for any pest activity. A plan should be in place to replace flooring for the next operating season. 2. Bottom edge of top kitchen cupboards is starting to show damage and flaking wood. Bottom cupboards have a painted surface that chips and is difficult to clean. A plan should be in place to improve cupboards for the next operating season.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of items in refrigerator measured at 7C. Temperature logs show an inconsistent temperature with some recordings above 4C; thermometer in fridge reading above 40F. Adjust fridge and take/record corrective actions when food temperature is above 4C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one staff member/manager should have a provincially recognized food safety certificate. Additional information/list will be provided of approved courses.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few wet cloths were noted in sink and on counter. Keep wiping cloths in sanitizer solution between use if using throughout the day. Change cloths when solution/cloths visibly dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some clean dishes currently stored under paper towel dispenser beside hand sink. Either move dispenser or clean dishes to prevent hands from dripping on dishes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one staff member/manager should have a provincially recognized food safety certificate. Additional information/list will be provided of approved courses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Linoleum lifting slightly by fridge; ensure flooring is maintained in good repair and can be easily cleaned.
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