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Willowbrae Academy Sundance - Food

3103 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

Official record from Alberta →

Inspection summary

Willowbrae Academy Sundance - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on June 25, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.There is build-up of food debris under the stoves.Please clean under the stoves.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer measured 800- 1000 ppm. A new solution was made during the inspection that measured 100 ppm.The kitchen sanitizer should remain at 100 ppm, even during an outbreak.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal belongings/bags were stored in one of the kitchen cabinets.- The bag was removed during the inspection. Please ensure items not associated with food handling is kept away from food storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The bleach sanitizer did not indicate what chemical was stored inside and the concentration level.- The operator printed labels for the sanitizer bottles. Please ensure all chemicals are properly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were not available on site. The facility only had quat test strips.- Please purchase the right sanitizer test strips.2. The dishwasher thermometer is unable to display the maximum water temperature it reached. This makes it difficult for staff to determine if the dishwasher meets the minimum 71 degrees C.- Please purchase a dishwasher safe thermometer that is able to display the maximum temperature reached.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini fridge in Toddler 6/5 temperature was reading 8-9C at time of inspection.- Fridge settings were turned down to cool the fridge and was able to get to 5.4C. All items in the fridge were removed to different fridge at <4C.- Continue monitoring the fridge and ensure it is operating at <4C before storing perishable food items. - Acquire a thermometer for this fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available.- Acquire test strips to measure sanitizer solution concentration.

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