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Magic Mountain Daycare Airdrie Crossing - Food

1000 - 20 Gateway Drive NE Airdrie AB T4B 3P3 · Food - General

Official record from Alberta →

Inspection summary

Magic Mountain Daycare Airdrie Crossing - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on September 11, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 7, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 11, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 separate inspections, most recently on September 9, 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 4 times across 4 separate inspections, most recently on March 24, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 countertops directly to stoves have peeling edges, allowing food debris to accumulate along countertop edges. Clean and repair countertops to render surfaces smooth and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. 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 edges of countertops throughout the kitchen are damaged, exposing raw wood sections. The edge of the counter beside the stove is peeling, making the surface difficult to clean.Repair indicated areas to render surfaces smooth and easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 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 edges of countertops throughout the kitchen are damaged, exposing raw wood sections. The edge of the counter beside the stove is peeling, making the surface difficult to clean.Repair indicated areas to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Countertop heaters are missing control knobs.Repair equipment to ensure surfaces are easily cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans of Unsweetened apple sauce (Success) were found on the shelves in the dry storage. Cans were removed from the shelves during the inspection. -Ensure all cans are inspected, and dented cans are removed from the shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were unlabeled containers with stored brown sugar. Operator labeled the containers.-Ensure all food containers are labeled correctly to prevent inappropriate usage in case of allergies.
    • 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 wood surface polish/finishing were wearing off inside some of the highland drawers used for storing utensils in the kitchen. -Repair wood surfacing/cover with a protective surface.-Ensure wood surface is made of smooth, easily cleanable and nonabsorbent material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The knife storage container had debris beneath the knives.2. The utensils drawers and food storage cabinet had debris in it.- Clean listed areas.-Ensure utensils are stored in clean containers.-Ensure regular cleaning of storage cabinet.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution in the spray bottle in the kitchen used for sanitizing food prep surfaces was measured at over 1000ppm. Staff mixed a fresh solution which was measured at 100ppm.**Please ensure that chlorine sanitizing solution used in the food prep area is maintained at 100ppm at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was stored directly on bag frozen vegetables in the upright freezer2. Raw eggs were stored above carrot in the refrigerator. Staff moved raw food items to the bottom of the refrigerator and freezer.**Ensure that raw food items in the cooler are stored below cooked or ready-to-eat food items at all times to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of dirt and food debris was noted in the bottom layer of the two upright freezers in the kitchen.**Please clean
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A couple of flies were noted in the kitchen.**Please ensure adequate pest control measures are in place to control pest infestation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had a build-up of dried food particles.**Please clean and disinfect food equipment after each use.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution contained in a spray bottle used in the kitchen was measured at over 1000ppm.**Please ensure that chlorine solution used in the food preparation area is maintained at 100ppm at all times.
  14. Monitoring Inspection

    0 infractions

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