Kids & Company - Central Kitchen
412 - 8888 Country Hills Boulevard NW Calgary AB T3G 5T4 · Food - General
Inspection summary
Kids & Company - Central Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on September 11, 2026, recorded 1 infraction.
1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.
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.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 4 times across 4 separate inspections, most recently on November 9, 2023. For example:
Is food being protected from contamination during transportation?
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 September 11, 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 November 9, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 August 5, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 August 5, 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?
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.
9 inspections
- 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)?
- Dishwasher is not operational; new one has been ordered; Facility is using manual dishwashing method using 3 compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher is not being tested using a calibrated waterproof thermometer with max hold function. Ensure that the dishwasher is monitored daily using the thermometer and results are recorded.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The fan coils housing unit in the walk in cooler had some build up evident. Ensure to clean the unit and clean it more frequently.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Build up is evident on vents.Replace the missing ceiling tile.Replace the tiles by the exit door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Food containers are being transported in cardboard apple boxes; ensure that all containers are food grade and can be cleaned and disinfected between uses.2. Food transport crates are dirty and have build up evident.3. Insulated food transport bags are dirty and have build up evident.Ensure compliance to the food safety plan in place.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The fan coils housing unit in the walk in cooler had some build up evident. Ensure to clean the unit and clean it more frequently.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that all cambro units being units are cleanable; one unit appeared very warn and a build up was evident in the grooves.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The fan coils housing unit in the walk in cooler had some build up evident. Ensure to clean the unit and clean it more frequently.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Data for the soft cambro (foam based unit) and the cold unit demonstrated that both storage units were unable to keep the temperature within the unit at the appropriate levels.Soft cambro traveling to Okotoks measured no higher than 56.8 C.Cool unit (insulated bag) measured no less than 12.1 C during the delivery.**note that these are temperatures within the unit. Inspector will assess the temperature in the food tray at the next dropoff.
- 25. Is food being protected from contamination during transportation?
- Evidence observed of one of the drivers smoking in the van. As we would consider this a food storage area, staff must refrain from smoking in the van.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 25. Is food being protected from contamination during transportation?
- Evidence observed of one of the drivers smoking in the van. As we would consider this a food storage area, staff must refrain from smoking in the van.
- 25. Is food being protected from contamination during transportation?
- Demand Inspection
1 infraction
- 25. Is food being protected from contamination during transportation?
- Evidence observed of one of the drivers smoking in the van. As we would consider this a food storage area, staff must refrain from smoking in the van.
- 25. Is food being protected from contamination during transportation?
- Monitoring Inspection
1 infraction
- 25. Is food being protected from contamination during transportation?
- Evidence observed of one of the drivers smoking in the van. As we would consider this a food storage area, staff must refrain from smoking in the van.
- 25. Is food being protected from contamination during transportation?
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