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Kids First Creative Childcare - Food

3620 Cedarille Drive SW Calgary AB T2W 5B2 · Food - General

Official record from Alberta →

Inspection summary

Kids First Creative Childcare - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on June 15, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections 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 once on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 22, 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 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 22, 2026. 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. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Measuring bowls used as scoops were stored inside dry ingredients.Do not store food scoops in direct contact with food products. Ensure that scoops are equipped with handles, are clean and stored in a manner that prevents the contamination of food when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the kitchen area was visibly soiled on both the interior and exterior surfaces.Thoroughly clean and sanitize the freezer to maintain hygienic food storage conditions.
  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?
      • Concentration of chlorine sanitizer was too potent, testing at 800 ppm. The correct concentration of chlorine sanitizer should be measured between 100-200 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. The operator was informed to test the chlorine sanitizer mixture every time it is made. The operator mixed a new solution to the correct concentration of 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The probe thermometer was inoperable.Please address the issue to ensure the probe thermometer can accurately test and verify internal temperatures of food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic liners in the cabinets and cupboards were observed to be peeling, trapping contaminants and making the surfaces difficult to clean.Please replace liners with ones that are smooth, easily cleanable, and impervious to contaminants.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Infant room: utensils in a jar were stored with their eating parts pointing up. - Store utensil with their eating parts pointing down to prevent contamination of the eating part.
  7. 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 cupboard's vinyl surfaces are peeling off. Please repair so the surfaces are smooth, non-absorbent and easily cleanable. *** Update April 12th 2024***The sides of the cupboards were observed peeling off exposing raw wood.Please repair the cupboards and ensure all surfaces are smooth, non-absorbent and easily cleanable.
  8. 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 cupboard's vinyl surfaces are peeling off. Please repair so the surfaces are smooth, non-absorbent and easily cleanable.

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