Skip to content
Loading map…

Inverleigh Montessori School - Food

36 Millrise Drive SW Calgary AB T2Y 2C6 · Food - General

Official record from Alberta →

Inspection summary

Inverleigh Montessori School - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 of 6 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, Food temperature control 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.

  • 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 across 2 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 October 7, 2026. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3.The refrigerator door shelf was cracked and secured with duct tape. The damaged surface cannot be adequately cleaned and sanitized.Replace the damaged shelf and maintain refrigeration equipment in good repair.Oct 13, 2026: The part has been ordered. Approximate delivery date is October 23- November 5th.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Partially frozen raw chicken was observed thawing on the countertop at room temperature. Thawing potentially hazardous food at room temperature is not an approved thawing method and may promote bacterial growth.Thaw frozen foods under refrigeration, under cold running water, or by another approved method.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1.The commercial dishwasher measured 0 ppm chlorine, and the temperature was measured at 51.9°C. As a result, dishes and utensils are not being adequately sanitized.Repair the dishwasher and ensure it achieves a minimum sanitizer concentration of 100 ppm chlorine. Until the dishwasher is repaired, sanitize dishes and utensils using the two-compartment sink method with 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The designated handwashing sink had insufficient water pressure from both the hot and cold water taps, limiting its use for effective handwashing.Restore adequate water pressure to the handwashing sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The refrigerator was not equipped with a thermometer for monitoring ambient temperatures. Staff were using an infrared thermometer, which measures surface temperatures and does not accurately assess the air temperature within the unit.Provide a thermometer for monitoring refrigerator temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The large chest freezer had a build-up of food debris.Clean the inside of the freezer and maintain it in a clean condition.2. A muffin pan stored in the cabinet had a build-up of food debris.Thoroughly clean and sanitize the muffin pan prior to use and maintain all food-contact equipment in a clean condition.3.The refrigerator door shelf was cracked and secured with duct tape. The damaged surface cannot be adequately cleaned and sanitized.Replace the damaged shelf and maintain refrigeration equipment in good repair.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. One of the bleach sanitizer bottles were labeled 'kitchen' and did not identify the chemical contents inside the bottle.Please ensure chemical bottles are labeled properly with the contents inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Written sanitation procedure not available upon request.Please ensure there is written sanitation procedures for review on site.
  5. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • All data in temperature record log for fridge are the same reading 4C every single day. - Ensure staff are taking the temperatures and recording the correct and accurate reading for each day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher had empty sanitizer solution bottle connected.- Ensure bottles are replaced when needed.
  6. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website