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Tiny Einsteins Early Learning and Childcare Centre - Food

622 11 Avenue SW Calgary AB T2R 0E2 · Food - General

Official record from Alberta →

Inspection summary

Tiny Einsteins Early Learning and Childcare Centre - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on July 3, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on May 15, 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 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 3 times across 3 separate inspections, most recently on May 21, 2025. 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 5 times across 3 separate inspections, most recently on May 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on May 15, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 May 15, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff was observed changing gloves without proper hand hygiene.-Please perform hand hygiene in between glove changes. Handwashing must be performed after any activity that is not compatible with food handling before returning to food preparation, in order to maintain food safety.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility was not monitoring or documenting the temperatures of refrigeration equipment in the basement-Please monitor and document the temperatures of the fridge and freezer in the basement daily to ensure food safety procedures are followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of the cold temperature dishwasher was not being monitored and documented as required.-Please verify and document the dishwasher sanitizer concentration daily to ensure proper food safety procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the handwashing sink.-Please provide soap at the handwashing sink and ensure soap is always available to assure proper handwashing practice.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Test strip for verifying sanitizer concentration was not available. Additionally, the bleach sanitizer concentration was too high, measured at approximately 800–1000 ppm.-Please provide appropriate test strip to accurately verify sanitizer concentration. The bleach sanitizer solution must be maintained at approximately 100 ppm to ensure it is both effective and safe for use in the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were wet cloths on the counters. Ensure wet cloths are placed in a sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff member placed raw a pack of raw chicken in the sink beside a used sponge. Ensure all food products are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing at room temperature. Ensure all raw meat is thawed under cold running water or the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0ppm chlorine. The chlorine container was empty. Ensure the dishwasher is able to reach 100ppm chlorine. Ensure chemicals are monitored.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. No one on site has food safety that meets section 31 of the food regulation. 2. The cook needs to take additional food safety training. Have the chef enroll in food safety training. Recommend some from management complete the course as well.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge and freezer in the basement was not plugged in.
  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge measured 8-10Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) There were no sanitizer test strips available.2) Sanitizer was not readily available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no paper towel or soap at the sinks.-install soap and paper towel in suitable dispensers at all handwash sinks.

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