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Tiny Tots Childcare - Food

7 - 5555 Strathcona Hill SW Calgary AB T3H 1S2 · Food - General

Official record from Alberta →

Inspection summary

Tiny Tots Childcare - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on November 19, 2025, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 once on November 1, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on January 9, 2024. 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 9 times across 7 separate inspections, most recently on November 19, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on November 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management 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?
      • A pot was placed on the hand sink and the paper towel holder was empty. Please ensure the hand sink is available for handwashing at all times and that handwash stations are equipped with proper supplies. The operator relocated the pot and replenished the paper towel holder with paper towels.Violation corrected onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A liner is used on the surfaces of the food trolley; however, it has multiple overlaps and crevices along the edges. This creates the risk of food becoming trapped, making the edges uncleanable and increasing the chance of cross‑contamination. Please ensure that all surfaces, including the edges, are smooth and easily cleanable.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top surface of the trolley near the stove is grimy. Please clean and sanitize thoroughly to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the cabinet on the right side of the dishwasher is dusty. Please clean and sanitize thoroughly.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 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. The baseboards are lifting. Please repair.2. The kitchen is dimly lit due to non-functional light fixture. Please ensure this is repaired and there is adequate lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Add caulking around all sinks and counter/wall joints.(this will prevent water damage)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas are dirty. Please clean thoroughly.
  5. Risk Management 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?
      • Add caulking around all sinks and counter/wall joints.(this will prevent water damage)
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Observed dishes not being sanitized and were only washed with soap and rinsed.-all dishes must be washed, rinsed and sanitized.2) Domestic dishwasher is in use. -Upgrade the dishwasher to a commercial dishwasher. 3) The temperature log for the domestic dishwasher were recorded but never had a temperature of greater than 120F.-a mechanical dishwasher must reach 71Celsius (minimum) at the dish level. **A commercial dishwasher needs to be installed immediately as the daycare is expanding; the domestic dishwasher does not keep up to the demand of the dishes used in the daycare, nor has the sanitizing temperature been recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter was water damaged and deteriorated.-replace any water damaged material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The griddle was stored on the floor by the oven.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • Wall tile by kitchen handsink is loose. Please repair tile or replace.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer- battery change required, could not read LED display
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tile by kitchen handsink is loose. Please repair tile or replace.

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