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Chapter 1 Daycare - Food

150 - 10 Royal Vista Drive NW Calgary AB T3R 0N2 · Food - General

Official record from Alberta →

Inspection summary

Chapter 1 Daycare - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on May 11, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 May 8, 2025. 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 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 once on March 5, 2026. 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 2 times across 2 separate inspections, most recently on March 5, 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 once on March 26, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature upon staff adjusting the temperature was at 6.5 C. Repair or Replace the fridge. Recommend additional refrigeration as with the addition of another location and storing some children's lunches more refrigeration is required.Perishable products were moved to the smaller bar fridge for the day.
    • 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. Clean the walls and all hard-to-reach areas more frequently as build up is evident. (shelves, above cupboards, exhaust fan hood).2. Repair/ Replace exhaust fan filter.3. Replace the soiled/ damaged ceiling tiles, investigate source of leak and repair the issue.4. Repair the walls where damaged. (nicks and peeling paint)5. Seal the unfinished counter top edging.6. Provide more counter space in order to operate as a central kitchen.7. Install handles on the cupboard underneath the sink.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizing temperature cannot be monitored by the facility as the thermometer being used does not have the capacity to record the highest temperature reached during the sanitizing cycle. Acquire a waterproof thermometer with holding temperature capacity for monitoring dishwasher temperature.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that the oven is cleaned more frequently.Replace the oven exhaust filter.Acquire proper test strips as currently pool/ spa test strips are being used for the disinfecting solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water flow either trickles or comes out with pressure- repair the tap to ensure proper flow conducive to thorough handwashing without splashing everywhere.No paper towels to dry hands; staff said groceries will be arriving soon.Ensure that all dispensers in the facility are equipped with paper towels.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure that the oven is cleaned more frequently.Replace the oven exhaust filter.Acquire proper test strips as currently pool/ spa test strips are being used for the disinfecting solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove the tape holding the hose and acquire a proper solution to hold the hose in place.
  6. Monitoring Inspection

    0 infractions

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