Skip to content
Loading map…

Preferred Child Care - Food

1 -3 - 3109 Palliser Drive SW Calgary AB T2V 4W5 · Food - General

Official record from Alberta →

Inspection summary

Preferred Child Care - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on August 14, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 2 separate inspections, most recently on August 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 12, 2026. 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?

  • 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 April 11, 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 4 separate inspections, most recently on April 22, 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 2 times across 2 separate inspections, most recently on June 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Bleach solution was tested as 1000 ppm.*Solution was reprepared and tested as 100 ppm.2) Wet used cleaning cloth was observed on the handle of food cart.*Staff removed the cleaning cloth and placed in the dirty clothes bin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No log sheet for dishwasher temperature.*Maintain the log sheets.
  3. Demand 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?
      • - The handwashing sink was observed to be obstructed with a dirty tray and gloves at the time of inspection.*Staff removed the items during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • Mouse droppings were observed beside the mechanical dishwasher.Mouse droppings were promptly removed to facilitate further assessment. Please hire a professional pest control technician to address the issue and provide reports to the undersigned PHI for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Leftover protective adhesive stickers were observed on the mechanical dishwasher. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-Poor sanitation was noted throughout the hard-to-reach areas (includes but is not limited to besides dishwasher, stove etc.) of the kitchen. Please clean thoroughly to maintain the sanitation of the facility.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A packet of pizza sauce was thawing in warm water. Please thaw safely by using 1) microwave, 2) ice bath, 3) under cold running water, and 4) in the cooler/refrigerator overnight. Violation corrected on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the kitchen was blocked as buckets were placed on top of it. Please ensure the hand sink is accessible and available for handwashing at all times.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cleaning glove was hung on the paper towel dispenser. Please ensure cleaning supplies are stored away from food and separately to avoid contamination.
    • 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. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-Poor sanitation was noted throughout the hard-to-reach areas (includes but is not limited to besides dishwasher, stove etc.) of the kitchen. Please clean thoroughly to maintain the sanitation of the facility.
  8. 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. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.
  9. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher was reaching only 54C instead of required 71C for sanitizing. - After washing dishes in the dishwasher, they must be sanitized manually in a sink until the dishwasher is repaired or 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. Surface in a cupboard under the sinks was moisture damaged. - Repair the leak and repair the surface so it is easy to clean.2. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.

Nearby inspected facilities

Own this business? Add a badge to your website