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Kinderhaus Montessori Academy - Food

208 - 10601 Southport Road SW Calgary AB T2W 3M6 · Food - General

Official record from Alberta →

Inspection summary

Kinderhaus Montessori Academy - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on February 2, 2026, found no infractions.

4 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 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.

  • 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 January 15, 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 November 24, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 5, 2023. For example: Do food handlers at the facility have adequate food safety training?

  • 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 January 15, 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?

  • 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 January 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was measured at 0ppm; the required concentration is 100ppm for effective sanitization.The operator was instructed on how to mix the proper ratios for a food-safe sanitizer measuring at 100ppm. Ensure 100ppm chlorine sanitizer is available during food processing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The ratio mixture of the chlorine sanitizer used for dishwashing and toy cleaning was incorrect and measured at 500ppm. The required food safe concentration of chlorine is 100ppm.The operators were instructed on how to properly mix 100ppm chlorine sanitizer solution in the sink basin. Please test the chlorine sanitizer solution with test strips to confirm it is at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large chip was observed on the doors of the cabinet beside the microwave exposing raw wood.Please repair the chipped area to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Instant Pot slow cooker was stored on the floor.The operator was instructed to sanitize the feet of the Instant Pot and properly store the kitchen equipment in the cabinets.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A milk bottle in a fridge was not labeled with a child's name.- Ensure that milk bottles are labeled at all times.There was not a temperature log for the fridge. - Measure and record the fridge temperature daily.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The main cook does not have an approved food safety certification. - Obtain a food safety certification.
  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on a gate to the kitchen. - Replace wiping cloths after use to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-dogs were defrosting at room temperature. - Defrost food only by approved methods such as in a fridge, under cold running water or in a microwave.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The main cook does not have an approved food safety certification. - Obtain a food safety certification.

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