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Tiny Tots Daycare & Preschool - Kitchen

100 - 2748 37 Avenue NE Calgary AB T1Y 5L3 · Food - General

Official record from Alberta →

Inspection summary

Tiny Tots Daycare & Preschool - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on February 26, 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 2 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 3 times across 3 separate inspections, most recently on February 24, 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 February 28, 2025. 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 3 times across 3 separate inspections, most recently on February 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration for clean cloths was inadequate; no colour change was observed when tested with the appropriate test strip.-Please soak clean cloths in 100 ppm bleach solution and verify the concentration using test strips to ensure proper food safety practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on one of the kitchen vents and the surrounding area.-Please clean the indicated vent and its surrounding area to maintain sanitary conditions.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water temperature was too low, measured at 20.3 degrees Celsius during the inspection.-Please ensure adequate supply of hot water to assure food safety procedures.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer available onsite was not in proper working condition.-Please repair or replace with functional and well-calibrated thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum dishwasher's rinsing temperature obtained after 2-3 cycles was 63.3 degrees Celsius.-Please repair and ensure dishwasher rinsing temperature reaches 71 degrees Celsius to assure proper sanitizing of utensils.Also, maintain dishwasher temperature log record.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water temperature was too low, measured at 20.3 degrees Celsius during the inspection.-Please ensure adequate supply of hot water to assure food safety procedures.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A large towel was observed on the countertop in the kitchen. On discussion with the staff, it was discovered that the towel is used for drying dishware and washed after 2 days. Please remove the towel from the kitchen, the towel soaks up water and promote the growth of pathogenic organisms which can cross contaminate the cleaned dishware and utensils. Obtain a drying rack for air drying utensils and cleaned dishware.

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