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Huntington Child Development Centre - Food

7535 Huntridge Hill NE Calgary AB T2K 4A9 · Food - General

Official record from Alberta →

Inspection summary

Huntington Child Development Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on May 29, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times on March 11, 2024. 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 March 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on May 14, 2026. 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 4 times across 2 separate inspections, most recently on March 13, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Updated May 14th, 2026**3) Behind the sanitizer sink the caulking had residue build up and the tiles under the tape had visible mold growth-Clean the noted area.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Baby bottle was stored in the fridge with nipple exposed. - Ensure that the bottles are stored properly and are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff food was stored with children food in the fridge.- Ensure that staff food is stored on a specified shelf in the fridge and have that shelf labelled as "Staff only" so that the food is not accidently mixed with children's food.2) Food was stored directly on floor. - Ensure that the food is stored at least 6 inches above the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach buckets under the kitchen sink were not labelled.- Ensure to label the chemical buckets with the contents of the bucket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food residue was observed cutting board stored with clean utensils.-Ensure to inspect the utensils for proper cleaning before storing with clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard to reach areas near the kitchen stove had some food debris build up. - Clean the noted area. 2) The exhaust filter had dust build up. - Clean the exhaust filter.3) Behind the sanitizer sink the caulking had residue build up. -Clean the noted area.
  4. Demand Inspection

    0 infractions

  5. Monitoring 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?
      • Repair the exhaust fan and replace the filters.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was a wet cloth and on the sanitizer spray bottle. Ensure all wet cloths are immersed in a sanitizing solution to prevent potential growth of bacteria. 2. The chlorine sanitizer in the spray bottle measured over 200ppm. Facility is mixing a 1000ppm solution. Ensure kitchen disinfectant is between 100-200ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer read 60F at room temperature. Replace thermometer with a new one.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator is spraying dishes with 1000ppm chlorine solution and air drying. Ensure dishes are submerged in sanitizer for 2 mins at 100-200ppm to adequately sanitize dishes and prevent chemical cross contamination. Manual dishwashing procedures provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by food products. Ensure the hand sink is accessible at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one on site is certified in food safety. Ensure the full time cook takes food safety and recommend that the director take the course as well. Course option provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. One light in the kitchen was missing the light shield. Ensure all lights have shields.2. The lights were turned off in the kitchen while food was being prepared. Ensure the kitchen has adequate lighting to allow for safe and sanitary operations.

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