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The Treasure Seeds Daycare - Food

5 Redstone Heights NE Calgary AB T3N 1B5 · Food - General

Official record from Alberta →

Inspection summary

The Treasure Seeds Daycare - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on November 20, 2025, found no infractions.

3 of 5 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: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 once on November 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 22, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had soap added to the solution. The bleach sanitizer appeared sudsy, suggesting that soap was added to the solution. While the concentration is between 100 ppm, this concentration shall not persist when organic debris and grease is added to the solution.This was corrected during the inspection.REQUIREMENT: Ensure that only non-scented bleach and water is used to make a sanitizer concentration. When conducting a cleaning step, ensure that soap and water is used (do not add bleach)
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1) The central kitchen has been delivering two days' worth of hot food to this facility. According to staff, the 'hot foods' for 2 says were both arriving hot (at or near 60C), meaning that a cooling step is needed, followed by reheating for the 2nd days' food. The facility's food safety plan does not have any information detailing how cooling and reheating shall be accomplished, nor are there temperature tracking logs to verify the temperature.REQUIREMENT: Plans for receiving 2-days' worth of food, including the cooling and reheating steps as well as any temperature logs needed, must be drafted and sent to a Public Health Inspector for review.2) The food delivery log was improperly filled out. Examples include:- November 19, where foods arrived at 11:30 AM, but were served at 11:15 AM.- Hot foods arriving at (or close to) 20-30C on November 5, 6, and 8, with no corrective actions being taken.REQUIREMENT: All logs must be accurately filled out, and all required corrective actions for improper hot-holding temperature must be conducted and documented.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food temperature logs for the temperature of the food being delivered from the caterer The Lunch Lady, were not being kept. Ensure a food temperature log of the hot delivered food is recorded for each delivery.

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