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The Little Masterminds Daycare - Kitchen

580 Griesbach Parade NW Edmonton AB T5E 6W9 · Food - General

Official record from Alberta →

Inspection summary

The Little Masterminds Daycare - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on September 17, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions 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 9 times across 4 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 9 times across 6 separate inspections, most recently on September 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on September 17, 2026. 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?

  • 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 once on July 25, 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?

  • 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 June 10, 2025. 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

    3 infractions

    • 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?
      • Operator was again frying beef against permit restrictions, which state no grease producing cooking. No meat can be cooked in a frying pan. Alternative methods of cooking meat include boiling or baking in the oven. Kitchen is not equipped with adequate ventilation or fire suppression for grease producing cooking.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Staff do not hold a certificate in an approved food safety course.Outstanding as of Sept 8, 2026
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were missing crucial knowledge and would benefit from more food safety training.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Chlorine test strips were not available.> outstanding July 11 2025Outstanding as of Sept 8, 2026Please purchase test strips immediately.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Staff do not hold a certificate in an approved food safety course.Outstanding as of Sept 8, 2026
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were missing crucial knowledge on how to prepare a sanitizing solution of the correct concentration and how often to change the sanitizing solution, and would benefit from more food safety training.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in spray bottle was measured at 0 ppm. Operator was asked to remake solution immediately. PHI's test strips were used to confirm concentration of 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Used cleaning cloths and sponges were observed on the kitchen counter. Outstanding as of September 8, 2026No bleach solution was available for sanitizing. Operator was directed to make a bleach solution, and to store used cloths in the bleach solution in the future. The operator made a bleach solution immediately, stored new cloths in it, and used solution to wipe down kitchen. ** Bleach solution spray bottle was not properly operational. The spray nozzle did not work.Outstanding as of September 8, 2026. Operator was directed to change out the spray nozzle immediately with another already present on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Chlorine test strips were not available.> outstanding July 11 2025Outstanding as of Sept 8, 2026Please purchase test strips immediately.
    • 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?
      • Food was being cooked contrary to the restrictions on the food permit. Beef was being cooked in a frying pan on the stove top despite the permit stating no grease producing cooking is allowed. For future reference, no meat can be fried on the cooktop as per the permit restrictions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were missing crucial knowledge on how to prepare a sanitizing solution of the correct concentration and how often to change the sanitizing solution, and would benefit from more food safety training.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Staff do not hold a certificate in an approved food safety course.Outstanding as of Sept 8, 2026
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Used cleaning cloths and sponges were observed on the kitchen counter.> bleach container available for the cloths, measured at 100ppm.** Bleach solution spray bottle was not properly operational.> Bleach spray oeprational.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Chlorine test strips were not available.> outstanding July 11 2025
    • 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?
      • ** No food handling permit was observed at the time of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Staff do not hold a certificate in an approved food safety course.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Used cleaning cloths and sponges were observed on the kitchen counter.** Bleach solution spray bottle was not properly operational.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** The commercial dishwasher was not properly operational.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Chlorine test strips were not available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ** Paper towel was not on a dispenser. Dispenser 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?
      • ** No food handling permit was observed at the time of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** Staff do not hold a certificate in an approved food safety course.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the handwashing sink was out of stock. Operator submitted photos of new paper towel for the facility the following morning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Ceiling tile is currently missing due to water leak; must be replaced once all repairs are complete

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