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Kindervalley Montessori Academy - Food

4002 16 Street SW Calgary AB T2T 4H4 · Food - General

Official record from Alberta →

Inspection summary

Kindervalley Montessori Academy - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on July 14, 2026, found no infractions.

3 of 6 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: Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on March 7, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 7, 2025. 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?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles in both the classroom and kitchen were found to be unlabeled.*The violation was addressed on-site, and the staff labeled the bottles.*Ensure that all chemical bottles are properly labeled to prevent accidental misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No heat-safe and water-proof thermometer was available on-site to record the dishwasher temperature.*Purchase a heat-safe, water-proof thermometer with a maximum tab. Ensure the dishwasher temperature reaches at least 71°C before running any loads to ensure proper sanitation and maintain the temperature record.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser was found empty during the inspection.*The violation was corrected on-site, and the staff restocked the paper towels.*Ensure that handwashing sinks are fully equipped with hot and cold running water, soap, and paper towels at all times to promote proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of baseboard along the base of cupboards were missing throughout the kitchen, exposing raw wood.*Raw or unfinished wood is not smooth, can absorb liquids, dust, and food debris, making it difficult to clean properly and potentially promoting the growth of germs and microorganisms.*Install baseboards and ensure the area is smooth, non-absorbent, and easily cleanable.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed inadequate food safety knowledge. Additional training is required.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution used in the kitchen to sanitize was 1000 ppm. Bleach solution at 1000 ppm is not food safe. Please ensure bleach solution is 100 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed inadequate food safety knowledge. Additional training is required.

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