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The Learning Child Montessori Academy - Food

150 - 108 Shawville Place SE Calgary AB T2Y 3R9 · Food - General

Official record from Alberta →

Inspection summary

The Learning Child Montessori Academy - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on July 6, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 June 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. 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)?
      • 1. The dishwasher was observed to have temperatures between 28-30 degrees Celsius instead of the appropriate temperature of 71 degrees Celsius.2. When asked the kitchen employee advised that they do not check and record the temperature of the dishwasher. **Operator switched to single use dishware. **High-temperature dishwashers must not have testing temperatures less than 71 degrees Celsius. Have the dishwasher serviced by a technician and ensure that the temperature is checked and recorded frequently.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink had kitchen equipment within it, making it inaccessible for use. **Handwashing sinks must be used solely for handwashing and must remain accessible at all times.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The staff member was questioned about the cleaning and sanitizing steps for the probe thermometer. The sanitization step was missed.- Please ensure thermometers are either sanitized with an alcohol swab or chlorine solution. Education was provided on site and alcohol swabs were provided during the inspection.
  4. Initial Inspection

    0 infractions

  5. Initial 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 dishwasher did not pass datalogger testing.
  6. Demand Inspection

    0 infractions

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