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Casa Mia Montessori - Food

258 Masters Row SE Calgary AB T3M 2R8 · Food - General

Official record from Alberta →

Inspection summary

Casa Mia Montessori - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on October 7, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 December 23, 2024. 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 December 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on September 29, 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 4 times across 4 separate inspections, most recently on February 10, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The kitchen faucet was loose and not securely attached to the countertop.Secure and seal the faucet to prevent water leakage and moisture accumulation beneath the sink.September 29, 2026: The operator will hire a plumber to complete the repairs.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The kitchen faucet was loose and not securely attached to the countertop.Secure and seal the faucet to prevent water leakage and moisture accumulation beneath the sink.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mini fridge located on the main floor measured 10.4 degrees C.The temperature was adjusted during the inspection to measure 4 degrees C.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink is equipped with supplies to facilitate proper hand washing. Please provide soap and paper towel in dispensers adjacent to the hand washing sink.February 10, 2025: The paper towel dispenser and soap were not set-up.
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge is not equipped with a thermometer, and there is no thermometer available for safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink is not connected to the plumbing system.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink is equipped with supplies to facilitate proper hand washing. Please provide soap and paper towel in dispensers adjacent to the hand washing sink.
    • 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 gap under the sink cabinet to the floor is not sealed. Please clean the area and seal the gap. Additionally, ensure that the drilled holes inside the sink cabinet are sealed as well.
  9. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge is not equipped with a thermometer, and there is no thermometer available for safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink is not connected to the plumbing system.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink is equipped with supplies to facilitate proper hand washing. Please provide soap and paper towel in dispensers adjacent to the hand washing sink.
    • 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 gap under the sink cabinet to the floor is not sealed. Please clean the area and seal the gap. Additionally, ensure that the drilled holes inside the sink cabinet are sealed as well.
  10. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one single compartment sink was constructed for the kitchen. With the proposed level of food handling, a minimal of 2 compartment sinks that are large enough to accommodate the largest piece of equipment with a dishwasher is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand-washing basin is required in the kitchen. Please install a separate hand-washing basin, as the two-compartment sink is designated for dishwashing purposes only.*Facility currenlty has only installed a one-compartment sink for dishwashing.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans were submitted for approval after construction was completed.

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