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Tinkerbox Child Development Centre - Food

1624 17 Avenue SW Calgary AB T2T 0E4 · Food - General

Official record from Alberta →

Inspection summary

Tinkerbox Child Development Centre - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on September 5, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and 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.

  • 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 3 times across 3 separate inspections, most recently on September 5, 2025. 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 once on July 24, 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 5 times across 3 separate inspections, most recently on September 5, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control records were not available for review. Please ensure adequate records of pest control measures are maintained and available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is missing by the window. Please install baseboards.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • Pest control records were not available for review. Please ensure adequate records of pest control measures are maintained and available for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. A heat-resistant thermometer with the ability to record maximum and minimum temperatures is not currently available for testing the dishwasher at the dish level. Please obtain an appropriate thermometer to ensure accurate measurement of the dishwasher’s sanitizing temperature.2. Dishwashing temperature logs are not being maintained. The dishwasher must be tested daily, and the sanitizing temperature must be recorded consistently to ensure the dishwasher is properly sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is missing by the window. Please install baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach area behind the refrigerator was dirty. Please clean/sanitize thoroughly.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer used in the kitchen had a concentration of 1000 ppm which is not food safe. Please ensure bleach sanitizer used in the kitchen is diluted to a concentration of 100 ppm.Violation corrected onsite.
    • 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?
      • Pest control records were not available for review. Please ensure adequate records of pest control measures are maintained and available for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. A heat-resistant thermometer with the ability to record maximum and minimum temperatures is not currently available for testing the dishwasher at the dish level. Please obtain an appropriate thermometer to ensure accurate measurement of the dishwasher’s sanitizing temperature.2. Dishwashing temperature logs are not being maintained. The dishwasher must be tested daily, and the sanitizing temperature must be recorded consistently to ensure the dishwasher is properly sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is missing by the window. Please install baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach area behind the refrigerator was dirty. Please clean/sanitize thoroughly.
  4. Monitoring Inspection

    0 infractions

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