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EduCentre Early Learning - Food

6311 Tregillus Street NW Calgary AB T2K 3T4 · Food - General

Official record from Alberta →

Inspection summary

EduCentre Early Learning - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on January 13, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 separate inspections, most recently on January 13, 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 once on April 18, 2024. For example: Is the facility free of a pest infestation?

  • 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 January 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on April 18, 2024. 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. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using Lysol bathroom cleaner for food contact surfaces in the kitchen. Bleach solution measuring 100ppm was made during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • High temperature dishwasher was not being tested at least once per day. Staff was not using the necessary thermometer to complete daily testing. Provide daily temperature log for dishwasher. Measure the maximum temperature of the cycle using a probe thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler knowledge was not sufficient at this facility.Additional staff training is required through a valid food handler certificate
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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 functional thermometer available at the facility to ensure the dishwasher reaches 71°C.*Ensure a waterproof thermometer with a maximum tab is available to verify that the dishwasher is sanitizing properly and must be tested daily prior to washing any dishes.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in the cabinet located left of the refrigeration unit. Mice droppings were also observed beside the freezer. - Contract the services of a pest management company and provide the pest control report to the Public Health Inspector of Alberta Health Services. - Clean the mice droppings immediately using 1000 ppm of bleach solution.- Ensure foods are covered with a tight-fitting lid, place fruits in the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Several kitchen cabinets were cluttered and used to store items that were no longer in use. Remove any item that is no longer in use from the cabinets to allow for easy cleaning.2. The cabinets under the 2 compartment sink was dirty, accumulation of dust and debris where observed in the bins used to store cleaning chemicals. Clean the cabinets and the cleaning chemical bins3. Moldy caulking was observed around the wall of the two compartment sink. Remove moldy caulking. Keep the area clean and dry to prevent mold growth.
  6. 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)?
      • Commercial dishwasher under repair order- replacement for tube. Operator manually dishwashing onsite in interum.

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