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First Steps Academy - Kitchen

2122 - 8561 8A Avenue SW Calgary AB T3H 0V5 · Food - General

Official record from Alberta →

Inspection summary

First Steps Academy - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on August 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on July 24, 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?

  • 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 July 31, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • - Water was observed backing up into the left basin of the dual-compartment sink while the high-temperature sanitizer was draining.*A plumber attended the site and confirmed that the drain lines were clear. The plumber indicated that the issue may be related to the size and configuration of the piping between the grease trap and the sink, resulting in negative pressure within the drainage system.**Repair the drainage system to prevent wastewater from backing up into the sink. Water discharged from the dishwasher after washing dishes or toys is considered grey water and must not back up into sinks used for food preparation or other sanitary purposes.***The operator mentioned: disposable dishes will be used until the issue is resolved. Large pots and pans will be sent to the central kitchen for washing.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine sanitizer was tested as 50 ppm. *Staff reprepared the solution and was tested as 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Water was observed backing up into the left basin of the dual-compartment sink while the high-temperature sanitizer was draining.*A plumber attended the site and confirmed that the drain lines were clear. The plumber indicated that the issue may be related to the size and configuration of the piping between the grease trap and the sink, resulting in negative pressure within the drainage system.**Repair the drainage system to prevent wastewater from backing up into the sink. Water discharged from the dishwasher after washing dishes or toys is considered grey water and must not back up into sinks used for food preparation or other sanitary purposes.***The operator mentioned: disposable dishes will be used until the issue is resolved. Large pots and pans will be sent to the central kitchen for washing.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The garbage bin is missing a foot pedal, which is necessary for sanitary disposal of paper towels following hand washing. Please ensure the bin is replaced has a foot pedal for proper hygiene practices.Violation corrected onsite.
  5. Monitoring Inspection

    0 infractions

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