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Childsplace Learning Centres - Food

12 Arbour Lake Drive NW Calgary AB T3G 1A4 · Food - General

Official record from Alberta →

Inspection summary

Childsplace Learning Centres - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on May 25, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 once on July 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 20, 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 3 separate inspections, most recently on April 20, 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?

  • 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 3 times across 3 separate inspections, most recently on February 14, 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. Risk Management Inspection

    2 infractions

    • 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 sink is not draining properly.2. Ensure that a functional paper towel dispenser is in place in the upstairs kitchen.
    • 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.. Remove the large storage unit from the kitchen as it impedes access to the sink2. Repair the exhaust fan to ensure it has a proper cover.In the upstairs kitchen ensure the following:1. Repair the board around the sink.2. Ensure proper caulking in place.
  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink is not operational - replace sink and vanity.
    • 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. A moisture affected area was identified on the wall shared between the kitchen and the bathroom. The bathroom side consists of tiled surfaces, preventing visual verification of water damage or mold behind the wall. The hand sink and toilet plumbing lines are located in this shared wall, and an unresolved leak may be contributing to the elevated moisture and mold growth in the kitchen. - Investigate plumbing lines within the shared kitchen–bathroom wall (including both hand sinks and the toilet supply line) to determine whether an active leak is present. - Repair any identified leaks immediately. - Provide confirmation of findings and repairs to Environmental Public Health.2. Remove the large storage unit from the kitchen as it impedes access to the sinks.3. Replace the cupboard doors so they open and close properly.4. Replace the sink fixture as it is very loose and unsecure.5. Thorough cleaning of the kitchen daily is required.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace the missing cupboards.Clean all hard-to-reach areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The existing fridge cannot support the capacity of storage required for the program; consider upgrading the fridge to allow for sufficient storage.Ensure that the fridge temperatures are recorded daily.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace the missing cupboards.Clean all hard-to-reach areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The existing fridge cannot support the capacity of storage required for the program; consider upgrading the fridge to allow for sufficient storage.Ensure that the fridge temperatures are recorded daily.
  7. Monitoring Inspection

    4 infractions

    • 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 hand soap at the hand sink.The sink was blocked with a mop and broom.Ensure that the hand sink is fully stocked with soap and paper towels and is accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recommend more than one staff member on site has food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace the missing cupboards.Clean all hard-to-reach areas.Clean all the appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The existing fridge cannot support the capacity of storage required for the program; consider upgrading the fridge to allow for sufficient storage.Ensure that the fridge temperatures are recorded daily.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was reading less than a 100ppm.
  10. Risk Management Inspection

    0 infractions

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