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Calgary Childcare Centre - Food

201 - 830 1 Avenue NE Calgary AB T2E 0C3 · Food - General

Official record from Alberta →

Inspection summary

Calgary Childcare Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on December 4, 2025, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 4 times across 4 separate inspections, most recently on November 21, 2025. 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 8 times across 5 separate inspections, most recently on November 21, 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?

  • 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 6 times across 4 separate inspections, most recently on December 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 21, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor was dirty, observed with lots of food and dirt residues.-Please clean the kitchen floor and maintain the indicated area in sanitary condition at all times.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the pasta was measured at 49.5°C. The operator indicated that the food had been held at this temperature for less than one hour.Action Required:-Please ensure that hot foods are maintained at 60°C or above and cold foods at 4°C or below until serving time.Corrective Action Taken: The food was promptly reheated and placed in a pre-heated oven at a temperature above 60°C until serving time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was inaccessible during the inspection as it was blocked by a chair.Required Action:-Please remove the chair and ensure the handwashing sink remains accessible at all times to support proper hand hygiene practices.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Appropriate sanitizer test strip was not available.-Please provide suitable test strip and ensure sanitizer's concertation is monitored regularly as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen floor was dirty, observed with lots of food and dirt residues.-Please clean the kitchen floor and maintain the indicated area in sanitary condition at all times.2. The kitchen ceiling vent was dirty.-Please clean the identified vent and ensure sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *RECURRENT VIOLATION* Apples were being stored on the floor of the kitchen. All food must be stored six inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4L bottles of milk were being thawed in the sink under no temperature control. Thaw milk in the refrigerator and ensure that it is held under 4 degrees Celsius
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handwashing station was not protected from contamination. Paper towels were placed on top of dispenser. Store paper towel in protected dispenser at all times.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Standing freezer had significant ice build up. Defrost freezer, clean, disinfect and restock.2. Apples were being stored on the floor of the kitchen. All food must be stored six inches off of the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not available at the handwashing sink. Soap was replenished during inspection.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of eggs were found at room temperature and measured 22C. Eggs were discarded. Ensure eggs are stored at or below 7C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite has a food safety course that meets section 31. Options provided.
    • 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 cupboard doors under the sink and inside a few cupboards on the shelves have raw wood exposed. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris throughout the kitchen in the hard to reach areas of the floors, walls, cupboards, etc. Ensure all areas are cleaned.
  9. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of eggs were found at room temperature and measured 22C. Eggs were discarded. Ensure eggs are stored at or below 7C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no pump soap in the kitchen. CDI
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one onsite has a food safety course that meets section 31. Options provided.
    • 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 cupboard doors under the sink and inside a few cupboards on the shelves have raw wood exposed. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris throughout the kitchen in the hard to reach areas of the floors, walls, cupboards, etc. Ensure all areas are cleaned.

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