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Kids & Company - Food

4033 Bow Trail SW Calgary AB T3C 2E8 · Food - General

Official record from Alberta →

Inspection summary

Kids & Company - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 6 times across 5 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 7 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 15, 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 March 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Obtain a functional waterproof thermometer with maximum tab on it.* From previous inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was visible debris in the area between refrigerator and counter.*Clean it.*From previous inspection.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Obtain a functional waterproof thermometer with maximum tab on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was visible debris in the area between refrigerator and counter.*Clean it.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning rag was hung on the faucet and not in a sanitizer solution when not in use. Please ensure cleaning rags are stored in a sanitizer solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The apple wedgers in the drawer are dirty. Please ensure all food equipment are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas of the kitchen which includes but is not limited to in between the stove and the cabinet, underneath the sinks etc. are dirty. Please clean and sanitize thoroughly.
  5. 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?
      • The was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  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?
      • The was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was much greater than the max concentration of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutting boards were stored directly behind the handwash sink which would be prone to contamination from handwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.

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