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Hawkwood Childcare Centre - Food

23 - 555 Hawkwood Boulevard NW Calgary AB T3G 3K2 · Food - General

Official record from Alberta →

Inspection summary

Hawkwood Childcare Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on April 2, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 7 times across 5 separate inspections, most recently on March 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 December 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 8, 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 3 times across 3 separate inspections, most recently on December 8, 2025. 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 2 times on November 14, 2023. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Old droppings were found in the kitchen under the stove. Operator cleaned and removed the droppings during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **PendingGaps were observed under the kitchen door and the back door near the kitchen. - Ensure to install weather stripping.**Updated March 25th, 2026: gaps were still observed under the kitchen door. Facility was being worked on at the time of inspection**
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **PendingGaps were observed under the kitchen door and the back door near the kitchen. - Ensure to install weather stripping.
  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • A live mouse was spotted in the kitchen along with droppings.-Contact a certified pest control operator and resolve the issue. Seal all gaps and entry points. Clean all droppings using 1000 ppm bleach. The proper procedure sent via email.UPDATE FROM DECEMBER 11,2025The droppings were cleaned off. No mouse was seen in the trap.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Gaps were observed under the kitchen door and the back door near the kitchen. - Ensure to install weather stripping.2) Mouse droppings were observed in the kitchen in the oven warmer. Clean the mouse droppings using the procedure sent via email.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was measured at 1000 ppm. - The operator diluted the solution, and it was measured at 100 ppm. Proper method of preparing bleach sanitizer was discussed. Ensure to maintain the sanitizer in kitchen at 100 ppm at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer bottle was not labelled. -The operator labelled the bleach bottle during the inspection. Ensure that the chemicals are always labeled to avoid the risk of mix-up and cross contamination.
    • 15. Is the facility free of a pest infestation?
      • A live mouse was spotted in the kitchen along with droppings.-Contact a certified pest control operator and resolve the issue. Seal all gaps and entry points. Clean all droppings using 1000 ppm bleach. The proper procedure sent via email.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Gaps were observed under the kitchen door and the back door near the kitchen. - Ensure to install weather stripping.2) Mouse droppings were observed in the kitchen in the oven warmer. Clean the mouse droppings using the procedure sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stick-on tile in the being used as backsplash for the sink area in the kitchen are coming off; replace the tiles.
  6. 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?
      • The stick-on tile in the being used as backsplash for the sink area in the kitchen are coming off; replace the tiles.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops in bulk food items were fully in contact with food product. Store scoops outside of bulk food supply. Or obtain scoops with handles that do not come in contact with food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *RECURRENT VIOLATION* Designated hand washing sink did not have any handwashing soap Ensure that handsinks are equipped with soap and papertowels at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse feces found under 2-compartment sink. Clean feces. Contact pest control company for monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed under 2-compartment sink. Clean out area and repair source of leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Baking trays located in storage under oven were stored in unsanitary conditions. Drawer had visible dust and debris. All areas that store equipment must be clean and sanitary. 2. Freezer had significant build up of ice. Defrost freezer and clean out ice build up.

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