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Active Start Childcare Centre - Food

820 - 19587 Seton Crescent SE Calgary AB T3M 2T5 · Food - General

Official record from Alberta →

Inspection summary

Active Start Childcare Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on September 22, 2026, found no infractions.

4 of 9 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: Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on September 10, 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 September 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 17, 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 September 12, 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?

  • 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 September 12, 2025. 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.

9 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?
      • 1. The bleach sanitizer solution in the sanitation bucket measured 500 ppm, which was above the required concentration.Education was provided onsite regarding proper mixing procedures. A new sanitizer solution was prepared during the inspection.2. Food debris buildup was observed on the large mixer. Staff reported the mixer is cleaned using an all-purpose cleaner to remove heavy grime. The all-purpose cleaner is not approved for use on food contact surfaces.Education was provided onsite regarding the proper cleaning and sanitizing of food contact equipment. Thoroughly clean the mixer using soap and water, followed by sanitizing with an approved sanitizer at the required concentration (e.g., 100 ppm chlorine).The mixer was cleaned by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the fridge in the chipmunk's room was missing a thermometer.Please ensure all fridges in the facility have a mechanical thermometer available to verify temperatures.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following kitchen equipment were observed to be soiled in sauce and food debris:- Hard to reach areas of the slicerPlease clean and sanitize the indicated equipment.Sept 17, 2025: The facility is waiting for the cleaning kit for the meat cutter. They are currently not using it.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single-use paper towels were unavailable at the handwash station located in the kitchen.The operator promptly refilled the dispenser with paper towels. Please ensure that the handwash station are fully stocked with hand soap, paper towels, and continuously supplies hot and cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following kitchen equipment were observed to be soiled in sauce and food debris:- The push trolley- The hot holding units located on the cookline- The commercial mixer- Hard to reach areas of the slicerPlease clean and sanitize the indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas beneath and behind the stoves were observed to be soiled with spaghetti, pasta water, and food debris.Please clean the indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The fridge containing cut baby carrots and cucumbers had a temperature reading of 10.4 degrees C. Records for the morning temperature were 0 degrees C.Please remove food items and repair the fridge.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Missing filter for exhaust hood.

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