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Joso's Play And Learn Centre - Cafeteria

505 - 722 85 Street SW Calgary AB T3H 4C7 · Food - General

Official record from Alberta →

Inspection summary

Joso's Play And Learn Centre - Cafeteria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on June 18, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 4 times across 3 separate inspections, most recently on June 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 12, 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 once on February 12, 2025. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The dishwasher utilizes a chlorine-based sanitizer. Chlorine concentration at the plate level was initially measured at 50 ppm, which is below the required level of 100 ppm. After manually priming the sanitizer, the chlorine concentration improved to 100 ppm at the plate level.*Ensure the dishwasher is serviced and consistently sanitizing the dishes.**Until service is done, perform manual priming of the sanitizer before each use until the unit is repaired.***Conduct sanitizer concentration testing after each wash cycle to confirm effective sanitization.****Maintain records of sanitizer testing and monitoring for the dishwasher.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the kitchen was at 1000ppm, which is not considered food safe. Bleach water solutions should be at 100 ppm in food prep areas.Operator remade bleach solution to 100 ppm during the inspection
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was not available in the kitchen area. Please ensure a food grade sanitizer (100ppm bleach) is used to sanitize food contact areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher lacked soap and sanitizer. Thus, was not cleaning and sanitizing adequately. The operator changed the chemical bottles. The chlorine was measured at 100 ppm. Violation corrected onsite. Please ensure the dishwasher is checked on a regular basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not available by the handisnk to dry hands. Please ensure hand wash sinks are equipped with hand washing supplies.
    • 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. Some of the baseboards in the kitchen are missing. Dirt and debris were trapped in between the floor and the wall. Please install the missing baseboards. 2. Cabinet/wall by the dishwasher was badly water damaged and deteriorated.
  5. Risk Management 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. The floor around the dishwashing area and surrounding cabinetry has been removed and is lifting in some places,- Replace all missing and worn flooring materials with a surface that is smooth, easily cleaned and non-porous.2. There is a portion of backsplash missing to the left of the hand washing sink where the cooking equipment previously was located.- Replace/repair backsplash 3) Cabinet/wall by the dishwasher was badly water damaged and deteriorated.
  6. Risk Management 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. The floor around the dishwashing area and surrounding cabinetry has been removed and is lifting in some places,- Replace all missing and worn flooring materials with a surface that is smooth, easily cleaned and non-porous.2. There is a portion of backsplash missing to the left of the hand washing sink where the cooking equipment previously was located.- Replace/repair backsplash
  7. 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. The floor around the dishwashiing area and surrounding cabinetry has been removed and is lifting in some places,- Replace all missing and worn flooring materials with a surface that is smooth, easily cleaned and non-porous.2. There is a portion of backsplash missing to the left of the hand washing sink where the cooking equipment previously was located.- Replace/repair backsplash

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