Skip to content
Loading map…

CEFA Early Learning Calgary South - Food

9625 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

CEFA Early Learning Calgary South - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on May 27, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 May 20, 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 waterproof, working thermometer available onsite to measure the dishwasher temperature at the time of inspection.*Repair or purchase a new waterproof thermometer to accurately measure the dishwasher temperature. Ensure the dishwasher is reaching at least 71°C during operation when washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - At the time of inspection, the designated handwashing sink contained food debris and a dirty cup. Additionally, there was no soap or paper towel available at the handwashing sink. The prep sink also had food debris present and was being used for handwashing and has soap and paper towel.*Ensure the handwashing sink is used exclusively for handwashing purposes only and remains clean and accessible at all times. Provide soap and paper towels at the handwashing sink. The prep sink must be used strictly for food preparation activities and kept free of contamination.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Mop and mop bucket were stored in the kitchen area. - The operator removed the mop and mop bucket from the kitchen and placed it in the designate area. Always store mops and mop buckets in the designate area.2) Phone was stored on the cutting board.- Store non-food related away from food contact surfaces in a designate area. The operator removed the phone and stored it away.
  3. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A towel is used to dry dishes. Please use a drying mat that is easily cleanable instead to prevent cross contamination.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths was stored on the countertop and not in the sanitizing solution as required when not in use. Please ensure that the wet cleaning cloths are stored in approved sanitizing solution when not in use to prevent contamination. Approved sanitizer: 1) chlorine – 100 ppm, 2) QUATS – 200ppm 3) Iodine – 12.5 ppm

Nearby inspected facilities

Own this business? Add a badge to your website