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Assumption Junior Senior High School - Cafeteria

5209 48 Avenue Cold Lake AB T9M 1S8 · Food - General

Official record from Alberta →

Inspection summary

Assumption Junior Senior High School - Cafeteria has been inspected once by Alberta Health Services (Environmental Public Health), on October 25, 2024. The most recent inspection, on October 25, 2024, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 October 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on October 25, 2024. 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 October 25, 2024. 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.

1 inspection

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted wiping cleaning cloths stored on countertop.Please ensure that all wiping cleaning cloths are stored in sanitizer solution at all the times when they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed food items stored in garbage bag in walk-in freezer. Please ensure that food items are stored in food-grade food packaging or container.2. Observed personal items (car key and water bottle) stored in dry storage rack with foods at the time of inspection.Please remove personal items stored with foods items and store them separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Noted no probe thermometer available at the time of inspection.Please make probe thermometer available to check the internal food temperature at all times.2. Noted eggs were stored at room temperature. Advised operator to store eggs in cooler. Operator put them in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Observed no paper towel in dispenser of hand washing sink. Operator made paper towel available for hand washing sink during time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted water dripping from hand sink faucet.Please fix it.
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