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BM Royal Daycare Centre - Food

1501 Centre B Street NW Calgary AB T2M 2R5 · Food - General

Official record from Alberta →

Inspection summary

BM Royal Daycare Centre - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 31, 2025, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 5 times across 4 separate inspections, most recently on October 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 facility’s high-temperature dishwasher is not functioning properly; the rinse temperature was measured at 62.8°C.-Please repair or replace the dishwasher to ensure the rinse temperature reaches at least 71°C, which is necessary for proper sanitation of kitchen and children’s utensils.*In the meantime, sanitize the cleaned utensils by soaking them in a bleach solution of 100 ppm for 3–5 minutes after the dishwashing cycle, followed by air drying.The facility's kitchen is only equipped with two-compartment sink.
  3. 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 high-temperature dishwasher is not functioning properly; the rinse temperature was measured at 62.8°C.-Please repair or replace the dishwasher to ensure the rinse temperature reaches at least 71°C, which is necessary for proper sanitation of kitchen and children’s utensils.*In the meantime, sanitize the cleaned utensils by soaking them in a bleach solution of 100 ppm for 3–5 minutes after the dishwashing cycle, followed by air drying.The facility's kitchen is only equipped with two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no suitable dishwasher thermometer available to accurately verify the rinse temperature.-Please provide an appropriate and functional thermometer to monitor the dishwasher’s rinse temperature as required.Additionally, ensure a dishwasher temperature log is maintained.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine test strips available on site for the testing of bleach dilution concentration. Obtain new test strips. *UPDATE*Staff advised that chlorine test strips have been ordered.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No chlorine test strips available on site for the testing of bleach dilution concentration. Obtain new test strips. 2. Bleach solution concentration was measured at 1000ppm in the kitchen. 1000ppm is not a food safe concentration. Maintain bleach solution concentration at 100ppm in food preparation areas and on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic was on the handles of the refrigerator and freezer Plastic covering was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available in the refrigerator. Obtain a thermometer to track and log the internal temperature of the refrigerator. 2. Probe thermometer has not been properly calibrated every month. Ensure to follow proper calibration procedures for the facility probe thermometer.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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