Temple Child's Way - Food
6823 43 Avenue NE Calgary AB T1Y 5N9 · Food - General
9 inspections
- 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.
- 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?
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 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?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions