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University Child Care Centre - Food

450 Campus Place NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

University Child Care Centre - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on June 22, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 12, 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?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on June 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on November 4, 2024. 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?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator in toddler B room was found to be 6'6'C.-Please adjust or repair to maintain the temperature at or below 4'C to ensure food safety.
  3. Demand Inspection

    0 infractions

  4. Risk Management 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)?
      • **Pending Violation**Facility's commercial dishwasher still not working properly; it took 3 cycles to get the rinsing temperature up to 72.3 degrees Celsius.-Please repair the dishwasher and ensure it is in good condition. In the meantime, continue to manually clean and sanitize all food utensils.
    • 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?
      • The two front doors have a gap at the bottom. - Install door weatherstripping.
  5. Risk Management 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)?
      • Facility's commercial dishwasher still not working properly; it took 3 cycles to get the rinsing temperature up to 72.3 degrees Celsius.-Please repair the dishwasher and ensure it is in good condition. In the meantime, continue to manually clean and sanitize all food utensils.
    • 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 under the kitchen handwashing sink.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.
  6. 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)?
      • Facility's commercial dishwasher is not working properly; its rinsing temperature was measured at 60'C.-Please repair the dishwasher and ensure tis rinsing temperature is above 71'C. In the meantime, manually clean and sanitize all food utensils.
    • 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 under the kitchen handwashing sink.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.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the freezer door handle.Oven not operational; LDI has ordered part.
  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all food product not stored in the original packaging are labeled with source, content and date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure that scoops are not kept in food items ( peach bag in container with scoop in the fridge).
  10. Monitoring Inspection

    0 infractions

  11. Initial Inspection

    0 infractions

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