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Cornerstone Child Day Care - Food

5703 24 Avenue NE Calgary AB T1Y 4R1 · Food - General

Official record from Alberta →

Inspection summary

Cornerstone Child Day Care - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on March 5, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 4 times across 2 separate inspections, most recently on March 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 11, 2025. 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?

  • 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 February 27, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two drain plugs were observed for the three-compartment sink in the kitchen but were unable to hold the water.*Each compartment of the sink requires its own drain plug to properly wash, rinse, and sanitize dishes. Please address this issue.*In the meantime, staff will use a large transparent bin to fill the water and sanitize dishes until the correct drain plugs are replaced.
    • 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 baseboard was missing from the right side of the gas stove.*Ensure that all surfaces in the kitchen are smooth, non-absorbent, easily cleanable, and free from any disrepair.*Install the missing baseboard.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray was measured at 50 ppm.*The staff discarded the bleach solution and prepared a new batch, which was tested at 100 ppm. A concentration of 100 ppm is considered food-safe for sanitizing. Please ensure that the concentration is checked daily after preparing the solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The staff was sanitizing the dishes by spraying chlorine sanitizer directly onto them.*The correct method of wash, rinse, and sanitize was explained to the operator.Corrective Action:- All dishes were rewashed and sanitized to ensure cleanliness.- Staff will use a three-compartment sink for washing, rinsing and sanitizing dishes. A bleach water solution will be used as the sanitizer, and it will be ENSURED THAT THE DISHES ARE COMPETELY SUBMERGED IN THE SOLUTION.- Training and Procedures: Staff were provided with instructions on the proper manual dishwashing procedure.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two drain plugs were observed for the three-compartment sink in the kitchen but were unable to hold the water.*Each compartment of the sink requires its own drain plug to properly wash, rinse, and sanitize dishes. Please address this issue.*In the meantime, staff will use a large transparent bin to fill the water and sanitize dishes until the correct drain plugs are replaced.
    • 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 baseboard was missing from the right side of the gas stove.*Ensure that all surfaces in the kitchen are smooth, non-absorbent, easily cleanable, and free from any disrepair.*Install the missing baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A wooden spatula (broken) and a non-stick spatula (damaged from heat) were found to be in disrepair.*Staff discarded both items.*Ensure that all utensils and equipment that come into contact with food are in suitable condition and free from any damage.2. Spoons are stored in a spoon holder, with the business end facing upwards.*Staff will rewash all the spoons with the dishes and store them upside down to ensure the business end remains untouched while handling. Staff corrected the violation onsite.
  6. Risk Management Inspection

    0 infractions

  7. 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 caulking around the kitchen sink was ineffective.-Please apply new silicon sealant to prevent water infiltration.2. Damaged countertop with raw wood exposed was observed behind the kitchen sink.-Please repair to ensure properly cleaning and sanitizing of all food surfaces.3. Faulty and dirty faucet was observed in the facility's kitchen.-Please repair, clean and sanitize the kitchen sink faucet and ensure it is maintained in sanitary condition at all times.

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