Skip to content
Loading map…

Willowbrae Academy - Food

7000 - 250 East Hills Square SE Calgary AB T2A 7A7 · Food - General

Official record from Alberta →

Inspection summary

Willowbrae Academy - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 16, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on September 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 September 19, 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Dishwasher sanitizer was measured at 0 ppm.- Use disposable dishes until the dishwasher is fixed. - Perform manual dishwashing for pots and pans using the 2-compartment sink until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwashing chemicals were not being monitored regularly. The chlorine sanitizer container was nearly empty and had changed color, indicating inadequate routine checks.The sanitizer concentration for the dishwasher was not being tested. The dishwashing procedure and monitoring logs available in the kitchen were designed for a high-temperature dishwasher; however, the unit onsite is a low-temperature dishwasher.- Regularly inspect and monitor dishwashing chemicals to ensure an adequate supply is available and functioning properly.- Post dishwashing procedures that accurately reflect the operation and monitoring requirements of the low-temperature dishwasher in use.- Implement and maintain a log to routinely test and record the sanitizer concentration of the dishwasher.- Provide staff training on the proper testing, monitoring, and documentation requirements for low-temperature dishwashing equipment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A dented can of pumpkin puree was found in the dry storage cabinet. - The operator discarded the can during the inspection. 2) The spatulas were stored service ends up.- The operator flipped the spatulas during the inspection such that the service ends are not touched while picking up.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labeled. - The operator labeled the bottle during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer was measured at 0 ppm. - The operator was told to move to manual dishwashing using the 2-compartment sink until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The dishwasher sanitizer concentration was not being tested. - Maintain a log and record the sanitizer concentration for the dishwasher.2) Chemical test strips were not available for dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The trim on the bowl cabinet was secured using tape.2)The trim on the milk pitcher's cabinet was coming off.- Repair/ replace the trim such that it is smooth easily cleanable and non- absorbent to moisture.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerators' thermometers in infant classrooms were not in good working condition.-Please replace or repair these thermometers and ensure they are functional and well-calibrated.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerators' thermometers in infant classrooms were not in good working condition.-Please replace or repair these thermometers and ensure they are functional and well-calibrated.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed on food surface.-Please do not keep dirty/used cleaning cloths on food surface to prevent contamination. Always keep cleaning cloths in a bucket of sanitizer solution of 100-200 ppm or once used, place in a designated container to be cleaned and sanitizer later.

Nearby inspected facilities

Own this business? Add a badge to your website