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Montrose Daycare and Childcare - Food

60 - 2525 Bridlecrest Way SW Calgary AB T2Y 5G4 · Food - General

Official record from Alberta →

Inspection summary

Montrose Daycare and Childcare - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on December 12, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on December 19, 2023. 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 19, 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 5 times across 3 separate inspections, most recently on January 10, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 November 19, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 19, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Temperature records were not available for the transported food.Please have records available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was not functioning during the inspection, likely due to a dead battery.Ensure the probe thermometer is operational and properly maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap available at the handwashing sink.Soap was replenished during the inspection. Please ensure staff are washing their hands during food preparation.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handsoap was available at the kitchen handsink. - Ensure that sinks are equipped with liquid handsoap.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water at 3 comp sinks for dishwashing measured only 27C. - Use disposable dishes for children until the hot water is fully restored. * Hot water tank will be replaced*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some moisture was present under 2 comp sinks. There was a gap around the basin. - Seal the basin adequately so no water is leaking into a cupboard under the sink. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
  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?
      • 1. Some moisture was present under 2 comp sinks. There was a gap around the basin. - Seal the basin adequately so no water is leaking into a cupboard under the sink. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths were stored on prep table, hanging on oven handle, under 2 comp sinks etc. - Store wiping cloths in sanitizer when not in use or use cloths only once and store them in a designated container for dirty laundry.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwashing area was not set up with adequate (large enough) drying area. A previously approved cart for drying dishes/utensils was removed and a stove was moved into that area. Some utensils were drying too close to the sinks. - Must set up an adequate drying area.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water at 3 comp sinks for dishwashing measured only 27C. - Use disposable dishes for children until the hot water is fully restored. 2. There was not enough water pressure at 2 comp sink used for handwashing. - Ensure that there is enough pressure at the handsink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Large accumulation of moisture under 2 comp sinks. There were gaps around faucets and the basin. - Find source of moisture under the sinks. Seal all the gaps around faucets and basin. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean utensils were stored behind a faucet of a hand sinks and on a side where splashes can contaminate them. - Do no store utensils too close to sinks to prevent contamination of clean utensils. *Removed immediately*

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