BabyCare Montessori Children's Centre - Food
4657 Macleod Trail SW Calgary AB T2G 0A6 · Food - General
Inspection summary
BabyCare Montessori Children's Centre - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on June 9, 2026, recorded 2 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.
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 2 times across 2 separate inspections, most recently on March 4, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on June 9, 2026. For example:
Are chemicals stored and handled in a safe manner?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on June 9, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times on March 8, 2024. 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 once on February 11, 2025. 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.
6 inspections
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bleach water solution was not labeled. Please ensure bleach solution bottles are labeled with "bleach" to indicate the chemical contents inside.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were spotted under the kitchen sink.Please acquire the services of a professional pest control company to investigate, treat, monitor, and implement an integrated pest management strategy within the facility. Ensure mouse droppings are cleaned and seal all possible entry points. Please send pest control reports to your public health inspector.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Demand 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 three-sink dishwashing method is in use for the dishes. However, the sink size is insufficient for some of the larger metal trays. Staff explained that they turn the trays upside down to sanitize them properly.*Dishwashing in the facility must be capable of accommodating the largest utensils in use.**Installing a commercial dishwasher is strongly recommended to meet the needs of the facility. Alternatively, the sink could be replaced, or dishes that cannot fit into the sink should be removed from the kitchen. A follow up will be done to ensure compliance.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer spray was measured more than 200 ppm of chlorine.*The staff discarded the bleach solution and prepared a new batch, which was tested at 100 ppm. A concentration of 100 ppm is considered food-safe for sanitizing. Please ensure that the concentration is checked daily after preparing the solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep cutting grooves were observed on the chopping boards.*The staff discarded the boards. Deep grooves make it difficult to properly sanitize the board, increasing the likelihood of food residue remaining, which can lead to bacterial growth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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 tap for the three-comp sink is in disrepair. Please repair. 2. The drawer where the pots and pans are stored is in disrepair. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cabinets and drawers were dirty. Please deep clean the kitchen and ensure it is maintained in a sanitary manner at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?