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Tiny Tots Daycare & Preschool - Food

240 - 50 Nolanridge Court NW Calgary AB T3R 1W7 · Food - General

Official record from Alberta →

Inspection summary

Tiny Tots Daycare & Preschool - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 29, 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 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 2 times across 2 separate inspections, most recently on July 31, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility was using 60C as their cooking point for food. Food should be cooked to 74C to ensure food safety.Operators were educated about cooking temperatures during the inspection
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the toddler room measured 8 C. Please store food in main fridge and reduce clutter in the bar fridge.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Current food handler only has food safety basics.Please enroll the current operator in a certified food safety course as she is conducting all the food preparation at the facility. Operator was not aware of sick policies (not to come in at all when sick),
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the toddler room measured 8 C. Please store food in main fridge and reduce clutter in the bar fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature sanitizer was not functional. Reinspection required. Please repair ASAP.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Current food handler only has food safety basics.Please enroll the current operator in a certified food safety course as she is conducting all the food preparation at the facility. Operator was not aware of sick policies (not to come in at all when sick),

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