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Kids & Company - Food

110 - 333 11 Avenue SW Calgary AB T2R 1L9 · Food - General

Official record from Alberta →

Inspection summary

Kids & Company - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on December 8, 2025, found no infractions.

4 of 7 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: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on December 11, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 1, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 12, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 1, 2023. For example: Do food handlers ensure that food is protected from contamination (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 once on December 1, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Staff were not recording arrival temperatures of refrigerated food, and were not aware of which cold foods needed to be checked and logged.-Ensure perishable cold foods are also checked upon receiving (e.g. sliced fruits/vegetables, dairy, other prepared refrigerated food)
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods (turkey, mashed potatoes and corn) in cambro were measured 55C and 50C. Please ensure the following:1. Hot foods are held at 60C or above. 2. Cambro is able to hold hot foods at 60C or above. Staff was instructed to reheat the foods to 74C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a discrepancy between dishwasher sanitizing temperature and the log. The sanitizing temperature of the dishwasher was inaccurately measured/logged, or the dishwasher did not meet the sanitizing requirements on certain days and corrective actions were not logged. Please ensure to take internal temps with a waterproof thermometer with a min/max function. If the dishwasher sanitizing temp is not met, please log the corrective actions.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach 1000 ppm was used to sanitize food contact surfaces and there was no rinse step.Bleach at 1000 ppm is not food safe. Please ensure bleach 100 ppm is used to sanitize food contact surfaces. Please use the test strips to measure the concentration of the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty aprons were placed on top of fruits. Please ensure dirty aprons are stored separately and away from food to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods (turkey, mashed potatoes and corn) in cambro were measured 55C and 50C. Please ensure the following:1. Hot foods are held at 60C or above. 2. Cambro is able to hold hot foods at 60C or above. Staff was instructed to reheat the foods to 74C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. Temperature of cold foods are not taken when they first arrive in the morning. Please ensure temperature of cold foods are taken and logged accurately. 2. There was a discrepancy between dishwasher sanitizing temperature and the log. The sanitizing temperature of the dishwasher was inaccurately measured/logged, or the dishwasher did not meet the sanitizing requirements on certain days and corrective actions were not logged. Please ensure to take internal temps with a waterproof thermometer with a min/max function. If the dishwasher sanitizing temp is not met, please log the corrective actions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area underneath the sink is dirty. Please clean thoroughly.

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