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The Learning Child Montessori Academy - Kitchen

100 - 10325 Bonaventure Drive SE Calgary AB T2J 7E4 · Food - General

Official record from Alberta →

Inspection summary

The Learning Child Montessori Academy - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on November 28, 2025, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on October 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on October 29, 2025. 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 once on October 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. The operator was informed to test the chlorine sanitizer mixture every time it is made. The operator remade their solution to the correct concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired.Please obtain chlorine test strips within their expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located by the kitchen was not supplying hot water.Please repair the handwash sink to ensure it can continuously supply hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wallpaper tiles located in the kitchen were observed to be peeling, making the surfaces difficult to clean.Please reinstall the tiles to ensure the surfaces are smooth, easily cleanable, and impervious to contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer at the time of inspection. There was a surface cleaner found underneath the sink at the time, however it is not an adequate sanitizer.Please ensure a surface sanitizer is available for use at all times. Mix 1/2 teaspoon of bleach in 1 litre of water.

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