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Wonder World Callingwood Child Care Centre - Kitchen

6703 177 Street NW Edmonton AB T5T 4K3 · Food - General

Official record from Alberta →

Inspection summary

Wonder World Callingwood Child Care Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on March 3, 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 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 March 2, 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 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 November 2, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 November 2, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dish sanitizer was not in use. It is broken as per the director A staff member was observed manually washing a large pile of dishes in the two compartment sink with soapy water and then rinsing. No bleach water sanitation steps. The staff inidcated taht they do not like the small of bleach. The director was then instructed to take those rinsed dishes and to soak in bleach solution for 2min so that they can be used for lunch that was about the be served. After today only disposable. The kitchen does not have the proper set up for manual washing/sanitizing re useable dishes. Two sink method can be used only for the prep utensils/pots/pans and not for re used client dishesOnly disposable dishes for the daycare clients/no re useable dishes until such time as the commercial dishwasher is repaired or replaced.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff were preparing lunch with towels covering the counters. Staff immediately removed the towels. Food prep area must be smooth, durable and easy to clean/sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The trays for the sanitizer were visibly very dirty with a brown caked on layerThe trays need to be scrubbed and kept sanitary just as other equipment in the kitchen. Ensure that this step is added to the kitchen maintenance list.

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