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Cross Cultural Children's Centre - Food

111 - 1111 11 Avenue SW Calgary AB T2S 2T2 · Food - General

Official record from Alberta →

Inspection summary

Cross Cultural Children's Centre - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on February 4, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 5 separate inspections, most recently on January 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 26, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 2 separate inspections, most recently on January 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 5 times across 3 separate inspections, most recently on January 30, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff’s personal items were stored in the dry storage area and/or in contact with food and/or food equipment. Please store personal items separately and in a way that it contaminates neither.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working. Please repair. Until the dishwasher is repaired, please do the following:- Use disposable plats and glasses - Use the 2 compartment sink for manual dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additionally, training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. The bottom drawer of the oven is in disrepair/ falling apart. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule is not available. Please ensure the cleaning schedule is developed to maintain the sanitation of the kitchen.2. The hard-to-reach areas and the dry storage shelf was very dirty. Please clean and sanitize thoroughly.
  3. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash their hands with soap and had to be reminded to do so.Please follow proper hand‑washing procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of pizza dough that had sauce and ready to go in the oven were overlapped where the bottom of one pan touched the food from the other pan and was stored in a dry storage rack. Staff removed the food items from the dry storage rack. Please store and handle food in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff’s personal items were stored in the dry storage area and/or in contact with food and/or food equipment. Please store personal items separately and in a way that it contaminates neither.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff improperly performed manual dishwashing, as the sanitizing step was not completed. The staff member also lacked knowledge of the 3‑compartment dishwashing method.Staff were educated on the proper dishwashing procedure and instructed to sanitize the washed dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working. Please repair. Until the dishwasher is repaired, please do the following:- Use disposable plats and glasses - Use the 2 compartment sink for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser was not working. Please replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink was block with a pan stored on top and inaccessible for hand washing. Please ensure the hand sink is available for handwashing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additionally, training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A towel with dough crumbs was used as a drying mat. Please use an easily cleanable drying mat or a drying rack.2. The bottom drawer of the oven is in disrepair/ falling apart. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule is not available. Please ensure the cleaning schedule is developed to maintain the sanitation of the kitchen.2. The hard-to-reach areas and the dry storage shelf was very dirty. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
  4. Demand 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?
      • - One dead adult cockroach was seen on the sticky trap inside the mop bucket. , - One nymph was seen on the sticky trap by the refrigerator.Ensure the following:- Continue contracting the services of a professional pest control company. - Provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Maintain the cleanliness of all areas of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • One cockroach activity noted in pest control report behind stove in kitchen.- Facility is still working with pest control to manage the activity. Designated Public Health Inspector will be notified for follow up.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not reach over 67.5C at the plates during inspection.-Ensure that dishwasher is able to reach 71.0C at the plates. Operator has a thermometer to run through the dishwasher-Until the dishwasher reaches 71.0C at the plates, fill sink with bleach water made at 100 ppm (1/2 tsp bleach to 1L water, operator has test strips available), and soak dishes for 2 minutes before air drying
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Kitchen bleach bottle was not labeled-Label all chemical bottles
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Staff were unable to find strips during this visit**Chlorine test strips not available.-Ensure staff have access to and are trained to use chlorine test strips daily when making sanitizer solutions, until they can demonstrate proficiency
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in kitchen was strong enough to bleach out test strips.-Ensure staff are trained to make sanitizer solution, 1/2 tsp non-scented bleach in 1L water
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available.-Ensure staff have access to and are trained to use chlorine test strips daily when making sanitizer solutions, until they can demonstrate proficiency

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