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ESG Child Playcare Center - Food

111 Covepark Square NE Calgary AB T3K 5T7 · Food - General

Official record from Alberta →

Inspection summary

ESG Child Playcare Center - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on April 30, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 5 times across 5 separate inspections, most recently on November 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on March 26, 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?

  • 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 4 times across 3 separate inspections, most recently on March 26, 2026. 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

    3 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?
      • **Updated March 26th, 2026: Violations still outstanding**Trim of the counter ledge near the handwashing sink was coming off. -Repair the ledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grouting around the handsink had a buildup of debris. Please clean off and disinfect the grouting. If the grouting is in disrepair, please regrout to ensure the area is smooth, waterproof, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Still pending**2) The fridge fruits and vegetable boxes had tape.- Repair or replace the fruit and vegetable boxes.**Updated March 26th, 2026: Violations still outstanding**
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured above 1000 ppm. Sanitizer was too strong it bleached the 1000 ppm test strip. - The operator made a new sanitizer solution, and it was measured at 100 ppm. Keep the sanitizer concentration for food contact surfaces at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer bottle was not labeled. - The operator labelled the bottle during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Trim of the counter ledge near the handwashing sink was coming off. -Repair the ledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Still pending**2) The fridge fruits and vegetable boxes had tape.- Repair or replace the fruit and vegetable boxes.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was available. - Have a prepared sanitizer available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Utensils were stored too close to the handwashing sink.- Move the utensils away from the handwashing sink or install a barrier.2) Mop and mop bucket were stored in the kitchen near the kitchen door.- Either remove the mop from the kitchen or enclose the area where mop is stored.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tape was being used to seal the gap between the dishwasher and the countertop. - Have something that is smooth, easily cleanable and non-absorbent to moisture to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The utensil organizers in the drawers had dust and debris accumulated. - Clean the organizers.2) The fridge fruits and vegetable boxes had tape.- Repair or replace the fruit and vegetable boxes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas like corners in the pantry, area under the pantry door had food debris accumulated. - Clean hard to reach areas.
  5. Demand 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?
      • Ensure that hard to reach areas are cleaned more frequently. i.e under the fan hood, around the sink, on the baskets.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    2 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?
      • 1. Reviewed cooking procedures, operator was preparing ground beef offsite and bringing to facility. **Advised all food handling, preparation and storage of food for use at this facility must be done onsite.2. Reviewed procedure for ensuring cooking temperatures are monitored. **Advised staff cooking must be confirmed by use of probe thermometer to ensure internal food temperature meets proper cooking temperatures. Ex. Ground beef must meet internal food cooking temperature of 74 deg C in thickest part of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The digital thermometer with min/max setting requires a change of battery. Ensure daily testing of rinse sanitizing temperature for the dishwasher is tested daily and recorded in daily log.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers onsite were not functional, battery replacement required.
  9. Risk Management 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)?
      • High temp dishwasher- not operational at this time. Was repaired but a new leak identified and parts ordered. In interum- use single-use disposable plates, cups and cutlery.
  10. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shelled eggs stored in fiber cartons in refrigerator. *Store in leak proof container with lid to ensure it does not cross contaminate with other foods in the refrigerator. *Store eggs below ready to eat foods
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoes and melons stored in milk crate on the floor. Ensure foods are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Refrigerator temperature for air measured @7 deg Celsius. **Ensure refrigerator maintains temperature of 4 deg C or less for perishable cold food storage. 2. Provide a log sheet at the refrigerator to record daily temperature checks. Both refrigerator in kitchen and downstairs in the milk fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher- not operational at this time. Leak identified and parts ordered. In interum- manually wash and sanitize all utensils are dishwares.

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