Skip to content
Loading map…

Whitefield Day Care - Food

3644 39 Street NE Calgary AB T1Y 5H6 · Food - General

Official record from Alberta →

Inspection summary

Whitefield Day Care - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on July 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A cleaning cloth was observed on the counter beside the sink.*Staff prepared a sanitizer solution and placed the cloths in a sanitizer bucket during the inspection.**Please ensure the sanitizer concentration is maintained at 100 ppm and that the solution is replaced when it becomes visibly dirty or after repeated use.2) Bleach was being used as a surface sanitizer and tested at 200 ppm.*Please prepare the sanitizer solution at 100 ppm, or alternatively, rinse/wipe food contact surfaces with clean water after sanitizing to remove excess sanitizer residue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two chopping boards had deep grooves that made them difficult to clean effectively, and two plastic juice jugs had broken corners.*Staff discarded the identified utensils during the inspection.**Please ensure to check all utensils and food contact equipment and discard any items that are damaged or no longer in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas:1) The dish rack tray was visibly dirty. 2) The freezer requires cleaning.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was being maintained at 400-500 ppm.This was corrected to 100 ppm during to the inspection. REQUIREMENT: Maintain the bleach sanitizer at 100 ppm.

Nearby inspected facilities

Own this business? Add a badge to your website