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Kids & Company - Food

50 Evanston Manor NW Calgary AB T3P 0R9 · Food - General

Official record from Alberta →

Inspection summary

Kids & Company - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on October 13, 2026, recorded 4 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 13, 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?

  • 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 4 times across 2 separate inspections, most recently on August 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 20, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All appliances require thorough cleaning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Acquire a waterproof thermometer with maximum hold temperature capacity to measure the temperature of the sanitizer to confirm efficacy.In addition ensure that water and detergent solution are changed more frequently during dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace the dish sink cabinets on the outside and interior as they are dilapidated and replace the siding next to the mechanical sanitizer. This violation was cited on the last report from 2025.Repair the fridge seal as the door does not close properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All hard-to-reach areas require thorough cleaning including underneath and behind equipment and the walls too as there is a build up dust on the walls and vents.Devise a written plan for cleaning and ensure to include all hard-to-reach areas.
  2. 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 dishwashing sink counter and the handwashing sink counter were in disrepair, raw wood was exposed. - Repair the counters.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All of the appliances were dirty; food build up on fridge handles, and inside the fridge were evident too.Develop a daily cleaning schedule and ensure to adhere to the schedule.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food received from the central kitchen was sitting on the floor in the kitchen from earlier delivery.Ensure that food is put away into the refrigerator upon receipt as stipulated in the food safety plan.Ensure that all containers are food grade storage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure that all potentially hazardous foods are kept cold in the fridge at 4C or less or hot held at 60C or greater. As discussed on site.Food in the oven was stored with the oven off; temps are not being monitored upon receipt of food from the central kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not accessible as there were empty milk jugs stored in and around the sink and was blocked on the floor by delivery from the central kitchen.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ensure that a waterproof thermometer is used to monitor the temperature of the dishwasher daily.Ensure that the thermometer is calibrated as stipulated by the manufacturer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in the kitchen does not display sufficient food safety knowledge. Retrain and provide additional food safety training.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no dedicated staff that has their food safety certification that is in care and control of the food service. This has resulted in the following concerns:- Temperatures of incoming food, dishwasher, etc have not been taken consistently since August 9. - Thermometer calibration is not being conducted. - Corrective actions are not being taken/recorded if hot food is coming in less than 60 C. Please ensure that least one dedicated staff member can manage the food provision area and adhere to the Kids & Co food safety plan.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the sink next to the dishwasher is in disrepair. Please have maintenance staff re-caulk the sink area to prevent water damage from accumulating in the area.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Records indicate that the temperature of received food was less than 60C upon arrival. There are no contingency plans available on what to do should food arrive cold (such as ordering replacement meals, or reheating food to 74 C in the oven). Staff onsite at the time of inspection were not available when food arrived, and did not take the temperatures upon arrival. This is a critical time for staff to assess the incoming food and to record the temperatures. Staff were not available to put food in the fridge as well, which should be done as soon as possilble.

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