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Temple Child's Way - Food

6823 43 Avenue NE Calgary AB T1Y 5N9 · Food - General

Official record from Alberta →

Inspection summary

Temple Child's Way - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on June 23, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on June 23, 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?

  • 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 4 times across 4 separate inspections, most recently on May 28, 2026. 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 May 22, 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 once on May 28, 2026. 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 once on May 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    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?
      • **Updated June 23, 2026: Mouse droppings have been cleaned, and pest control installed monitoring devices. Continue treatment to monitor and determine pest activity level. ****Updated May 28th, 2026: Old mouse droppings still found behind the dishwasher, please provide pest control reports to your district PHI**Requirement:-Consult a licensed pest control professional to assess the situation.-Seal all holes, gaps, and crevices to prevent pest entry and eliminate harborage points.-Implement ongoing monitoring and pest prevention measures to ensure long-term control.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water concentration was recorded at a ppm of 1000. Bleach water solutions should be at a concentration of 100ppm.Operator remade solution during the inspection
    • 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?
      • **Updated May 28th, 2026: Old mouse droppings still found behind the dishwasher, please provide pest control reports to your district PHI**Mouse droppings were observed inside one of the kitchen cabinets.The presence of rodent droppings indicates active pest activity, which poses serious health risks due to potential contamination of food and food-contact surfaces. Rodents can carry harmful pathogens that may lead to foodborne illnesses.Requirement:-Consult a licensed pest control professional to assess the situation.-Seal all holes, gaps, and crevices to prevent pest entry and eliminate harborage points.-Implement ongoing monitoring and pest prevention measures to ensure long-term control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas:-the drawer under the stove-The back of the kitchen shelves-the area beside the dishwasher
  3. 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?
      • Mouse droppings were observed inside one of the kitchen cabinets.The presence of rodent droppings indicates active pest activity, which poses serious health risks due to potential contamination of food and food-contact surfaces. Rodents can carry harmful pathogens that may lead to foodborne illnesses.Requirement:-Consult a licensed pest control professional to assess the situation.-Seal all holes, gaps, and crevices to prevent pest entry and eliminate harborage points.-Implement ongoing monitoring and pest prevention measures to ensure long-term control.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of eggs, some with visibly broken shells, were observed stored on the top rack above fruits and vegetables.Storing eggs—especially those with broken shells—above ready-to-eat produce like fruits and vegetables poses a cross-contamination risk, particularly from Salmonella or other pathogens. Broken shells can leak, and gravity can cause contaminants to drip onto the produce below.Requirement:-Relocate eggs to a lower shelf, away from ready-to-eat items.-Immediately remove any eggs with broken shells.-Ensure all food storage follows proper separation procedure to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A kitchen's refrigerator temperature was measured at 5.6 degrees Celsius during the inspection.Refrigerators must maintain a temperature of 4°C or below to ensure the safety of perishable foods. Temperatures above this threshold can promote the growth of harmful bacteria, increasing the risk of foodborne illness.Requirement:-Monitor the refrigerator closely and take corrective action as needed.-Adjust or repair the unit to ensure it consistently maintains a temperature at or below 4°C.-Recheck temperatures regularly to verify compliance with food safety standards.
    • 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 inside one of the kitchen cabinets.The presence of rodent droppings indicates active pest activity, which poses serious health risks due to potential contamination of food and food-contact surfaces. Rodents can carry harmful pathogens that may lead to foodborne illnesses.Requirement:-Thoroughly clean and sanitize the affected cabinet and surrounding areas.-Consult a licensed pest control professional to assess the situation.-Seal all holes, gaps, and crevices to prevent pest entry and eliminate harborage points.-Implement ongoing monitoring and pest prevention measures to ensure long-term control.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher available onsite was not in proper working condition during inspection, the maximum rinsing temperature reached was 63'C.-Please repair the dishwasher and ensure adequate sanitizing temperature of or above 71'C is reached.Also, until the dishwasher is fixed, please sanitize all cleaned utensils in 100-200ppm of bleach solution for 3-5 minutes to ensure the sanitizing process.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher available onsite was not in proper working condition during inspection, the maximum rinsing temperature reached was 63'C.-Please repair the dishwasher and ensure adequate sanitizing temperature of or above 71'C is reached.Also, until the dishwasher is fixed, please sanitize all cleaned utensils in 100-200ppm of bleach solution for 3-5 minutes to ensure the sanitizing process.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator in baby's room was measured at 11'C.-Please repair the fridge and ensure its temperature is maintained at or below 4'C to ensure food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher available onsite was not in proper working condition during inspection, the maximum rinsing temperature reached was 63'C.-Please repair the dishwasher and ensure adequate sanitizing temperature of or above 71'C is reached.Also, until the dishwasher is fixed, please sanitize all cleaned utensils in 100-200ppm of bleach solution for 3-5 minutes to ensure the sanitizing process.

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