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Early Explorers Learning Centre - Food

2100 19 Street NE Calgary AB T2E 8E8 · Food - General

Official record from Alberta →

Inspection summary

Early Explorers Learning Centre - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 10, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 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)?

  • 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 on September 10, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 17, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 September 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, food items were found to be held at 45°C. The food was immediately reheated to 74°C and subsequently held in the oven at temperatures above 60°C until serving time.-Please ensure that food is cooked to the appropriate internal temperature and then maintained at 60°C or higher until served. Alternatively, food may be rapidly cooled and stored under refrigeration at 4°C or lower, and then reheated to 74°C or higher immediately prior to service.-Do not leave food at room temperature or hold food within the temperature danger zone of 4°C to 60°C, as this may promote the growth of harmful bacteria and increase the risk of foodborne illness. Proper hot-holding, cooling, refrigeration, and reheating practices must be followed at all times to ensure food safety.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitizer concentration, bleach solution, was measured at 1000 ppm during the inspection.-Please dilute and use 100 ppm of bleach solution as kitchen surface and equipment sanitizer.Here is the AHS link on how to dilute sanitizer solution: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rough surface was observed on a segment on the countertop back splash.-Please repair to ensure smooth, non-absorbent and easy to clean finish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed on kitchen surfaces and equipment.-Please clean and sanitize the kitchen surfaces and equipment as required, especially before and after food preparation to ensure food safety.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The food handler was documenting oven temperature instead of food cooking temperatures.-Please ensure food cooking temperatures are accurately verified and documented to maintain proper food safety procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of eggs were observed stored on the top shelf of the facility’s refrigerator, above ready-to-eat foods.-Please relocate and store eggs on the lowest shelf to prevent potential food contamination in the event of breakage or leakage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no suitable thermometer available for effectively monitoring the dishwasher temperature.-Please provide an appropriate thermometer and ensure the dishwasher temperature is properly monitored and documented.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave was dirty with layer of food residues.-Please clean/sanitize the indicated food equipment and maintain in sanitary condition at all times.

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