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Child Enrichment Centre - Food

3415 8 Avenue SW Calgary AB T3C 0E8 · Food - General

Official record from Alberta →

Inspection summary

Child Enrichment Centre - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on April 1, 2026, recorded 2 infractions.

2 of 6 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: Cleaning and sanitizing and Pests.

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 4 times across 2 separate inspections, most recently on February 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 separate inspections, most recently on April 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a gap at the bottom corner of the door leading from the cold storage area to the garbage room. This gap may allow pests to enter and spread throughout the facility. Please ensure this issue is addressed promptly to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning is required behind the standing freezer and cooler in the cold storage area to ensure proper sanitation and prevent pest attraction.- The kitchen canopy vents have significant grease buildup. The operator will contact the cleaning service to arrange cleaning. The canopy was last serviced in April 2025, and servicing has been overdue since October 2025.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizer was 150 ppm. The operator prepared a fresh solution that tested 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strip was not available to test the concentration of the sanitizer. Please obtain test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the stainless‑steel counter and behind the oven, refrigerator were grimy. Please clean and sanitize thoroughly.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management 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?
      • Wall repair to fill where nail holes are present from previous wall dispenser Jan 30/24-advised work order submitted and awaiting maintenance work to be completed.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration for prepared sanitizer bottle was @1000 ppm. For food contact surfaces, lower to 100-200 ppm for no-rinse chlorine sanitizer for use. Corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher- wash cycle not running. Sanitizer cycle was satisfactory. Facility has submitted work order already for service. In interum, dishes are manually dishwashed before sanitized in the high temp dishwasher. Staff have already implemented single-use dishes for service.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Screen door leading to pantry storage area is not tight fitting on bottom. Ensure door is tight fitting along bottom edge to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall repair to fill where nail holes are present from previous wall dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed requiring additional cleaning- scale buildup (white residue) on floor-wall edges below dishpit- grime residue on outer lid of grease trap unit-some debris accumulation behind upright freezers

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