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Shining Wonders Montessori Preschool and Childcare - Food

7 Tuscarora Crescent NW Calgary AB T3L 2E9 · Food - General

Official record from Alberta →

Inspection summary

Shining Wonders Montessori Preschool and Childcare - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on September 2, 2026, found no infractions.

2 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 Food temperature control.

The last 2 inspections in a row found no infractions. 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 across 2 separate inspections, most recently on September 4, 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)?

  • 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 2 times across 2 separate inspections, most recently on May 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 12, 2024. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher safe thermometer could not be located. No dishwasher temperature log available. **Acquire a dishwasher safe thermometer. Ensure the dishwasher is turned on early every morning to warm up and the temperature is tested and recorded everyday. This will ensure the dishwasher is working properly and reaching 71 degrees C.**
  4. 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)?
      • Facility was using a bowl to sanitize equipment with bleach rather than using the dishwasher/sanitizer due to a misunderstanding about water restrictions. Use dishwasher as per your regulatory requirements. All dishes must go through the dishwasher to achieve proper sanitization.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Primary food operator must take the food safety certification course to fully grasp food safety concerns.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg salad were noted to be at 22 C at 10:00 am, indicating that they had been sitting at room temperature for awhile or were not properly cooled after boiling the eggs. Facility must either make and serve food closer to lunch, or maintain temperature of hot food at 60C using the oven. Reinspection will be conducted shortly. Provide a food plan to the inspector indicating timeline for preparing/storing food to ensure that there is no temperature abuse.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety concerns are not being properly understood by staff. Primary food operator must retake the food safety certification course understand the repeat violations around temperature.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs were noted to be at 22 C, indicating that they had been sitting at room temperature for awhile. Operator was advised to reheat hotdogs to 74 C. This was not confirmed to have been completed as operators served lunch before temperature could be assessed again. Facility must either make and serve food closer to lunch, or maintain temperature of hot food at 60C using the oven. Reinspection will be conducted shortly. Provide a food plan to the inspector indicating timeline for preparing/storing food to ensure that there is no temperature abuse.

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