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Bridgeland Montessori House - Food

618 2 Avenue NE Calgary AB T2E 0E8 · Food - General

Official record from Alberta →

Inspection summary

Bridgeland Montessori House - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 27, 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 June 2, 2025. 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 3 times across 2 separate inspections, most recently on June 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on June 9, 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?

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

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer available onsite was not operational.-Please repair or replace the food thermometer and ensure food temperatures are monitored during and at serving time.Email with photos of corrected infractions was received on same day.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature of the refrigerator in Classroom 2 was not being monitored or documented as required.-Please provide suitable thermometer in the indicated food equipment and ensure its temperature is monitored and documented daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was unsuitable for kitchen use.-Please provide suitable dispensers for kitchen's paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed under the kitchen sink cabinets.-Please clean, sanitize and organise the indicated areas and ensure sanitary condition.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strip available to verify sanitizer solution.-Please provide appropriate test strip and verify sanitizer concentration daily.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature of the refrigerator in Classroom 2 was not being monitored or documented as required.-Please provide suitable thermometer in the indicated food equipment and ensure its temperature is monitored and documented daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food/probe thermometer was not available to verify food cooking or holding temperatures.-Please provide functional and well-calibrated food thermometer to ensure food safety procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink was not accessible at the time of inspection due to trays being placed inside it-Please remove all materials blocking access to the handwashing sink. Handwashing sink must be accessible at all times for proper hand hygiene practices.This was corrected during the inspection.2. The soap dispenser was not functioning, and the paper towel dispenser was unsuitable for kitchen use.-Please provide suitable dispensers for kitchen hand soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen cabinets were worn and had exposed raw wood in multiple areas.-Repair or refinish the affected cabinets to ensure all surfaces are smooth, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed under the kitchen sink cabinets.-Please clean, sanitize and organise the indicated areas and ensure sanitary condition.
  5. Monitoring Inspection

    0 infractions

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