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Fledglings Out Of School Care - Food

5 - 1110 Canterbury Drive SW Calgary AB T2W 3P5 · Food - General

Official record from Alberta →

Inspection summary

Fledglings Out Of School Care - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on May 7, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on May 7, 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 June 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 18, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution was tested and measured at 0 ppm. The required concentration for quat sanitizer solution is 200 ppm.The operator decided to switch from quat sanitizer to chlorine. The operator promptly mixed a new solution of bleach measuring at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered children’s bottles were stored next to the handwashing sink, creating a risk of cross-contamination.Please remove and relocate the bottles from the handwashing area.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution for food contact surfaces tested very strong (over 1 000 ppm).- Maintain bleach solution at 100 ppm for food contact surfaces OR rinse solution with water after.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food crumbs accumulation around a toaster.-Clean regularly.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet wiping cloth was stored together with clean cloths in a bin. - Store clean and dirt wiping cloths adequately separated to prevent cross-contamination. Bleach solution for food contact surfaces tested very strong (over 2 000 ppm).- Maintain bleach solution at 100 ppm for food contact surfaces OR rinse solution with water after.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Obtain AHS approval for serving prepared food and using reusable serving dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food crumbs accumulation around a toaster.-Clean regularly.

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