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Calgary Childcare Centre Crescent Heights - Food

105 - 1409 Edmonton Trail NE Calgary AB T2E 3K8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Childcare Centre Crescent Heights - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on September 3, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 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)?

  • 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 June 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 cold temperature dishwasher was not providing adequate sanitizer concentration.-Please repair the dishwasher and ensure good working condition.Please use three sink method to manual reprocess all food utensils until the dishwasher is repaired.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe or food thermometer was not available to verify food temperature as required.-Please provide functional and well-calibrated food thermometer and ensure cooked/served food temperatures are monitored and documented.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not being monitored and documented.- Please monitor and document the dishwasher sanitizer concentration daily to ensure food safety procedures.
  6. Risk Management Inspection

    0 infractions

  7. 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)?
      • Staff was using "Turbo" quick cycle on facilities domestic dishwasher. The high temperature extended cycle must be used at all times.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A jug of milk was thawing at room temperature. Ensure perishable products are always completely thawed in the cooler or under cold running water. Large containers of milk should always be in the fridge.

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