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Shawnessy Day Care - Food

184 Shawnessy Drive SW Calgary AB T2Y 1B5 · Food - General

Official record from Alberta →

Inspection summary

Shawnessy Day Care - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on July 2, 2026, found no infractions.

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

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.

  • 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 June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 8, 2023. 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 November 8, 2023. 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 8 times across 7 separate inspections, most recently on June 24, 2026. 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 3 times across 2 separate inspections, most recently on November 15, 2023. For example: Do food handlers at the facility have adequate food safety training?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 temperatures in the 3-compartment sink were measured at 34.5°C to 36.6°C, which is below the minimum required temperature of 45°C for manual dishwashing (wash and rinse). Adjust the hot water system to ensure water in the wash and rinse compartments consistently reaches at least 45°C.June 24, 2026: A new hot water tank will be installed over the weekend.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A probe thermometer is not available on site to measure internal temperatures of high-risk foods and verify water temperatures.Have a probe thermometer on site to ensure proper monitoring of food and water temperatures.
    • 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 temperatures in the 3-compartment sink were measured at 34.5°C to 36.6°C, which is below the minimum required temperature of 45°C for manual dishwashing (wash and rinse). Adjust the hot water system to ensure water in the wash and rinse compartments consistently reaches at least 45°C.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • 1. The dish washing sink in the kitchen was leaking with water into a bowl.2. The kitchen tap was not properly secured in place.- Ensure the tap is properly secured and the drainage/plumbing system is in good repair and condition.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Surface on some shelves in cupboards was damaged and detaching from the surface. - Ensure that storage shelves are smooth, moisture impervious and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was heavily stained. - Replace
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas, specifically around the stove. - Clean regularly.
  11. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The main cook does not have a required food handling certification. The cook obtained only a basic food safety training. - The cook must obtain a full certification in safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas, specifically around the stove. - Clean regularly.
  12. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used wiping cloth was stored on a kitchen counter. - Do not reuse wiping cloths to prevent cross-contamination. After use, place cloths in a designated container for laundering.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some leftover food in the fridge was not covered and dated. - Ensure that all food in the fridge is adequately covered and labeled.
    • 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?
      • Some dead cockroaches found in kitchen cabinets and on kitchen floor. - Thoroughly clean and disinfect all kitchen cabinets, surfaces and floors including behind equipment. Store food in plastic containers with tight fitting lids. *A Pest Control Operator is onsite every 2-3 week to conduct treatment for cockroaches*
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook is not trained in food safety. - The cook must obtain a certification in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some liners in kitchen cabinets were damaged or detaching. - Ensure that surfaces in cabinets are smooth, moisture resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation in hard-to-reach areas in the main kitchen. - Clean regularly. 2. Temperature of fridges is not being monitored and recorded daily. - Test temperature of all fridges and record in a daily log.

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