Skip to content
Loading map…

Blum Childcare Academy - Food

230 19 Street NW Calgary AB T2N 2H7 · Food - General

Official record from Alberta →

Inspection summary

Blum Childcare Academy - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on September 18, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 2 separate inspections, most recently on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on March 24, 2026. 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?

  • 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 April 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 12, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface and equipment sanitizer concentration, bleach solution, was measured at 1000 ppm.-Please dilute and maintain the sanitizer concentration at 100 ppm to follow proper food safety procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinsing temperature was measured at 65.4'C during the inspection.-Please repair the dishwasher and ensure its rinsing temperature is maintained at or above 71'C at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility’s dishwasher was not in proper working condition; the rinsing temperature measured 41.8°C.Please repair the dishwasher and ensure the rinse temperature reaches 71°C or higher to properly sanitize food utensils.In the meantime, the facility must sanitize all food and children's utensils by fully immersing them in a 100 ppm bleach solution for 2–5 minutes after they have been washed in the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet with damaged surfacing was observed.Please repair the identified cabinet to ensure smooth, non-absorbent and easy to clean surface.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Counter space was full with both clean and dirty dishes. Dirty dishes were washed in the sink and then placed in the tray on the counter beside the clean dishes. Concerns regarding potential of cross contamination from the loading process and close proximity between clean/dirty dishes. Ensure clean dishes are stored away from dirty dishes and washing area. Facility must create a written plan to prevent cross contamination and allow for enough space for dishwashing/food prep. Additional counter and storage space must be installed. Please provide plan by April 26 2024.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility cooking turkey onsite. Permit restrictions do not allow for grease producing cooking. Facility is also only permitted to use precook meat products due to space restrictions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter space full with appliances, dishes and other cooking utensil. There is no adequate space to food prep or wash dishes without cross contamination. Install additional prep counter space and food/dish storage.

Nearby inspected facilities

Own this business? Add a badge to your website