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Just For You Daycare - Food

3703 26 Avenue SW Calgary AB T3E 8C6 · Food - General

Official record from Alberta →

Inspection summary

Just For You Daycare - 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 was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on February 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 29, 2024. 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?

  • 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 3 times across 2 separate inspections, most recently on February 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on January 29, 2024. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 6, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution that was >500 ppm was used as a sanitizer. Please use a test strip to ensure bleach solution is 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as dry food ingredient scoops. The dirty handled surface can be in a direct contact with the bulk food ingredient. Please ensure the scoops are stored outside the containers and use scoops with a handle to prevent contamination.Violation corrected onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The garbage bin by the hand sink has a lid. Please ensure the papertowel used to dry hands after handwashing can be discarded easily (without having to lift the lid with clean hands).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff is not testing the dishwasher correctly and also not recording the dishwasher's sanitizing temperature correctly. Staff is using a thermometer without a maximum function to test the dishwasher. The thermometer used does not accurately capture the maximum temperature reached during the rinse cycle. The dishwasher log is not accurate. Please ensure the following:- sanitizing temperature is at 180F (82C) at the gauge or 71C at the dish level. -Advised to test the sanitizing temperature at the dish level using a thermometer with max/minimum readings. - Train kitchen staff to accurately log the sanitizing temperature readings.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Mechanical dishwasher- wash temperature reached 40. 2 deg C. Manufacturer specifications is for 120 deg F (48.9 deg C). Note- sanitizer cycle is satisfactoryFacility has plans to replace the dishwasher, in interum staff are prewashing/soaking manually in the wash sink before use.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flats of shelled eggs and frozen meats were stored on high shelving inside the refrigerator, with fruits and vegetables stored on lower shelves. Corrected onsite. Moved eggs to bottom bin for storage. Also placed frozen meats in bottom bin
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher- wash temperature reached 40. 2 deg C. Manufacturer specifications is for 120 deg F (48.9 deg C). Ensure wash cycle temperature is adjusted to 120 deg F for proper use.
    • 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?
      • Droppings were observed in floor-wall corners in pantry room. PCO monitoring in-place. Bag of salt discarded due to damage. Clean up droppings and monitor area daily for activity. Have PCO followup this week as per discussion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood supports below dishwasher are not painted or sealed, surface can absorb water. Ensure bare wood supports are painted or sealed for ease of cleaning.

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