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Alex Janvier School - E4C Nutrition Program

9535 167 Street NW Edmonton AB T5T 4P5 · Food - General

Official record from Alberta →

Inspection summary

Alex Janvier School - E4C Nutrition Program has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on April 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 April 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 April 29, 2026. 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.

2 inspections

  1. 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)?
      • The final rinse temperature of the high-temperature dishwasher, measured at plate level, was below 50°C.Until the dishwasher is repaired, all dishes and utensils washed in it must be manually sanitized with bleach solution using the kitchen sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature dishwasher is not functioning properly. An error message on the temperature gauge/dashboard indicates that the unit requires servicing to reach sanitizing temperature.Contact a technician to repair the dishwasher.
  2. Monitoring 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 mechanical sanitizer was not reaching 71C at the plate.

Nearby inspected facilities

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