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Sun Valley Kids Academy & Montessori Daycare - Kitchen

100G - 2210 2 Street SW Calgary AB T2S 3C3 · Food - General

Official record from Alberta →

Inspection summary

Sun Valley Kids Academy & Montessori Daycare - Kitchen has been inspected 15 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on April 1, 2026, found no infractions.

4 of 15 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: Pests, Cleaning and sanitizing and Food temperature control.

The last 4 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.

  • 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 14 times across 11 separate inspections, most recently on March 20, 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?

  • 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 3 separate inspections, most recently on February 12, 2024. 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 2 times across 2 separate inspections, most recently on February 12, 2024. 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 4 times across 2 separate inspections, most recently on February 12, 2024. 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?

  • 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 February 9, 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.

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. Some cockroaches were observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. Some cockroaches were observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. Some cockroaches were observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  8. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. Some cockroaches (mostly juvenile) were observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  9. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. Few juvenile cockroaches observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • No live cockroaches observed. No new dead cockroaches observed in sticky traps. No concerns with kitchen sanitation and food storage at the time of inspection.Continue pest control efforts until pest control company confirms they are eradicated.
  11. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • 2/12/2024:Few live cockroaches were seen in the kitchen (on the hood, inside cabinets, on the floor). 2/15/2024:One live cockroach was seen above the dry storage area. There has been significant improvement in pest activity. Please continue ensuring the following:1. Continue to monitor the facility with an integrated pest management plan on a weekly basis.2. Nothing is stored on the countertop. Dishes, utensils etc. must be dried immediately after washing and put away in storage bins.3. Countertop is moisture and debris free at all times.
    • 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?
      • 2/09/2024:One dead cockroach was seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.2/12/2024:Around 13 dead cockroaches were seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.2/15/2024:Around 6 dead cockroaches were seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Two tote boxes were stored in front of the hand sink and hand sink was not easily accessible. Please remove the tote boxes from this area so that the hand sink is accessible for handwashing at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • An empty milk jug was placed on top of the mop bucket. Please ensure all recyclable items are properly stored (in a bag or bin).
  12. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth was stored on the countertop and not in sanitizing solution when not in use. Please ensure cleaning cloths are stored in an approved sanitizer when not in use. The program director removed the wet cloth from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three crates of eggs (90 eggs) were stored on the kitchen rack. The external temperature of the eggs was 22C. Please ensure eggs are stored below 7C. Eggs were discarded by the program director.
    • 15. Is the facility free of a pest infestation?
      • Few live cockroaches were seen in the kitchen (on the hood, inside cabinets, on the floor). There has been significant improvement in pest activity. Please continue ensuring the following:1. Continue to monitor the facility with an integrated pest management plan on a weekly basis.2. Nothing is stored on the countertop. Dishes, utensils etc. must be dried immediately after washing and put away in storage bins.3. Countertop is moisture and debris free at all times.
    • 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?
      • One dead cockroach was seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.2/12/2024:Around 13 dead cockroaches were seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap/groove on the kitchen wall adjacent to preschool classroom. Please seal this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The insides of the refrigerator had accumulation of food particles, grime, and one dead cockroach. Please ensure the following:- clean and sanitize the fridge- discard any open foods including sauces.
  13. Risk Management Inspection

    1 infraction

    • 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?
      • One dead cockroach was seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.
  14. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was not available in the kitchen to sanitize surfaces. Pine sol and Vinegar were used as sanitizers. Please ensure the following:- Food grade sanitizer is available to sanitize food contact surfaces. Examples of approved sanitizers: 1) chlorine – 100 ppm, 2) QUATS – 200ppm 3) Iodine – 12.5 - 25ppm.- Sanitizer test strip is available to test the concentration of the sanitizer used.
    • 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?
      • One dead cockroach was seen in the sticky trap. Please continue to monitor the facility with an integrated pest management plan on a weekly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additional training is required.
  15. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was not available in the kitchen to sanitize surfaces. Pine sol and Vinegar were used as sanitizers. Please ensure the following:- Food grade sanitizer is available to sanitize food contact surfaces. Examples of approved sanitizers: 1) chlorine – 100 ppm, 2) QUATS – 200ppm 3) Iodine – 12.5 - 25ppm.- Sanitizer test strip is available to test the concentration of the sanitizer used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer onsite was not working.Please obtain a new thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap by the hand sink. Please ensure hand sink has handwashing supplies at all times.
    • 15. Is the facility free of a pest infestation?
      • Several live and dead cockroaches were seen in the kitchen. Cockroaches were seen by the food preparation area, on the walls, drawers, underneath the sink, refrigerator. Ensure the following:- Contract the services of a professional pest control company to eradicate the cockroach problem and provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Deep clean all areas of the kitchen and disinfect with 1000 ppm bleach solution. Rinse the food contact surfaces with water after. - Discard any open foods.
    • 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?
      • Pest control records were not available for review at the time of inspection. Please ensure adequate records of pest control measures are maintained and available for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. Insecticides were seen in the kitchen. Please ensure that the pest control chemicals are not sprayed/ used in the food facility. Pest control chemicals should only be applied by a licensed applicator.2. The temperature of the refrigerator and the dishwasher was not recorded daily. The last log was for November 2023. Please ensure the temperature of the fridge and dishwasher is monitored daily and recorded.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additional training is required.
    • 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 counter seal by the kettle was in disrepair. Please repair. 2. One of the cabinet drawers is missing. Please repair this cabinet. 3. Microwave was placed on top of a wooden platform that had a porous area. Please remove this platform.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The oven was dirty with thick layer of browned grease and charred food bites. Please clean and sanitize thoroughly. 2. The chopping boards were dirty and had uncleanable crevices. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Poor sanitation was noted throughout the various areas of the kitchen, which includes but is not limited to; hard to reach areas, underneath the sink, drawers, walls. Several dead cockroaches and cockroach debris were seen on the drawers. Please thoroughly clean and sanitize these areas. 2. Cleaning schedule was not available/implemented. Please develop a cleaning schedule that covers all areas of the kitchen and ensure it is implemented. 3. Areas underneath the sink and where cleaning products are stored is cluttered. Please declutter.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Milk jugs to be recycled are not handled properly. The milk jugs were not contained in a bag but shoved into the cabinet underneath the sink. Please ensure items to be recycled are contained in a bag and stored in a sanitary manner.

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