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Zebra Crossing Academy - Food

180 Mahogany Gardens SE Calgary AB T3M 0T2 · Food - General

Official record from Alberta →

Inspection summary

Zebra Crossing Academy - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on June 10, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 June 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on June 10, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on June 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management 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?
      • 1.The kitchen is cluttered, with unused appliances stored on countertops and items stored above cabinets, creating a potential hazard for items to fall.Reduce clutter by removing unnecessary items and relocating storage to appropriate areas. Ensure countertops are kept clear and that items are stored securely to prevent falling hazards and allow for safe and effective cleaning.June 10, 2026: The facility will move items into the new facility when it is built in early 2027. This will open up storage space at this facility.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1.The commercial dishwasher measured 0 ppm chlorine, indicating that dishes are not being properly sanitized. At the time of inspection, the operator was in the process of contacting a contractor for repair.In the interim, use an alternative approved method for sanitizing dishes (e.g. manual dishwashing with appropriate sanitizer concentration) to ensure proper sanitation is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink basin was obstructed at the start of the inspection by baking trays stored inside, preventing proper access.Ensure the handwashing sink remains accessible at all times and is not used for storage.
    • 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 kitchen is cluttered, with unused appliances stored on countertops and items stored above cabinets, creating a potential hazard for items to fall.Reduce clutter by removing unnecessary items and relocating storage to appropriate areas. Ensure countertops are kept clear and that items are stored securely to prevent falling hazards and allow for safe and effective cleaning.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer was not available at the start of inspection. Staff report the sanitizer bottle was taken to a classroom.- A sanitizer bottle was available in the kitchen by the end of the inspection. Please ensure the designated sanitizer bottle remains in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bananas with a portion of the skin removed was being stored inside one of the cabinets without any cover or protection.- Staff removed the bananas and stored them inside containers. Please ensure food is protected from contamination at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The cabinet where frying pans and pots were stored had build-up of debris and grease.- The staff member cleaned the inside of the cabinet during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on a shelf above the crisper bins containing ready to eat foods (such as cucumbers). There was also precooked patties stored in front of the raw meat. **Though the raw meat was in a shallow tray, it should be stored below and away from ready to eat foods to prevent possible cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen counter (across from the stove) was missing, exposing raw porous wood materials.** Properly install the kitchen counter
  6. Risk Management Inspection

    0 infractions

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