Altadore Daycare - Kitchen
1820 40 Avenue SW Calgary AB T2T 5P3 · Food - General
Inspection summary
Altadore Daycare - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.
1 of 5 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.
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 August 20, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on July 30, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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
- Risk Management 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)?
- - The dishwasher was tested and found to be dispensing chlorine sanitizer at 50 ppm at the time of inspection.*Recalibrate and/or service the dishwasher to ensure it dispenses chlorine sanitizer at a concentration of 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Clean metal spatulas were stored with the food contact surface facing up.*Store cutlery and spatulas with the food contact surface facing down so that utensils are handled by the handle only, minimizing the risk of contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- 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)?
- The chemical dishwasher was sanitizing with chlorine at a concentration of 50 ppm. Please ensure the chlorine sanitizer concentration reaches 100 ppm. Until the dishwasher dispenses chlorine at 100 ppm, manual sanitization must be performed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine-based sanitizing solution in the kitchen was measured at 0 ppm.- The operator made a 100 ppm of chlorine-based sanitizing solution using bleach during the inspection. - Keep concentration of chlorine sanitizing solution at 100 ppm for food contact surfaces/equipment. - Ensure to regularly monitor the concentration of the sanitizer using chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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