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Imagine Centre 4800 Day Care - Food

124 - 4804 Edmonton Trail NE Calgary AB T2E 3V8 · Food - General

Official record from Alberta →

Inspection summary

Imagine Centre 4800 Day Care - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on February 6, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 2 times on February 3, 2025. 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 once on January 28, 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 25, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • 1. A faulty faucet with continuous dripping water was observed in the facility’s kitchen.-Please repair the faucet and ensure it is properly maintained.2. Mould growth was observed on the counter behind the two‑compartment sink.-Please clean the affected area thoroughly and apply an appropriate sealant to prevent water pooling and the reoccurrence of mould growth.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crate of eggs was observed stored on the top rack above fruits and vegetables.Storing eggs above ready-to-eat produce like fruits and vegetables poses a cross-contamination risk, particularly from Salmonella or other pathogens. Broken shells can leak, and gravity can cause contaminants to drip onto the produce below.-Relocate eggs to a lower shelf, away from ready-to-eat items.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach sanitizer was inadequate.-Please ensure adequate concentration of bleach sanitizer is maintained at 100-200ppm to assure proper cleaning and sanitizing of food surfaces and equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum dishwasher's rinsing temperature obtained after 3-4 cycles was 68.6 degrees Celsius.-Please repair and ensure dishwasher rinsing temperature reaches 71 degrees Celsius to assure proper sanitizing of utensils.Also, maintain dishwasher temperature log record.
  6. Monitoring Inspection

    0 infractions

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