Kido Care - Food
116 13 Avenue SW Calgary AB T2R 0V2 · Food - General
Inspection summary
Kido Care - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on December 1, 2025, recorded 2 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 December 1, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on December 1, 2025. 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 December 5, 2024. 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.
4 inspections
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical high-temperature dishwasher was tested using a probe thermometer and recorded final rinse temperatures of 68C on the first attempt, 68C on the second, 69.2C on the third, and 71C on the final attempt. Mechanical high-temperature dishwashers must reach 71C to effectively sanitize dishes.Please run the mechanical dishwasher multiple times in the morning and test the final rinse temperatures to ensure it reaches 71C, confirming that it is effectively sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The tip of the probe thermometer was covered in leftover food residue.The operator was instructed to clean and sanitize the probe thermometer. Please ensure that the thermometer is clean and sanitized after every use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution again bleached out test strips. Operator said they were using 1/2 of a tbsp scoop.-Ensure chlorine solution is made between 100-200 ppm. Staff should test regularly when making it (test strips available onsite)-Operator remade sanitizing solution using 1/2 tsp scoop of bleach
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution bleached out test strips.-Ensure staff are trained to make bleach between 100-200 ppm in the kitchen at all times (1/2 tsp bleach in 1L water)-Solution was diluted during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher checked with inspector's probe thermometer multiple times, readings were 54.8C, 65.8C, and 55.8C. Dishwasher had been used that day. Temperature logs show staff recording 54C for multiple months.-Ensure dishwasher sanitizing cycle rinses dishes with water at least 71C/160F-Until repaired, staff must make a sanitizing solution in the sink and soak dishes for 2 minutes after washing in dishwasher
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap in foaming pump bottle was very dilute.-Ensure adequate soap is available for handwashing
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions