Skip to content
Loading map…

Athabasca Delta Community School - Kitchen

172 McDonald Street Fort Chipewyan AB T0P 1B0 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Delta Community School - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on June 17, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 9, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 6 separate inspections, most recently on June 17, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on March 25, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 4 times across 4 separate inspections, most recently on June 17, 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 light covers in the walk-in cooler were observed to be accumulating a clear liquid (potentially water from condensation) on the inside where the bulb is socketed. This accumulation of liquid is potentially dangerous if it accumulates enough to reach the light bulb. Ensure that the light structure is constructed in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial kitchen vent was past its maintenance due date. Hood and the filters were observed visibly clean at the time of inspection.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
  2. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A expired food handling permit was posted in the kitchen.Display a food handling permit with valid expiration date in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial kitchen vent was past its maintenance due date. Hood and the filters were observed visibly clean at the time of inspection.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
  3. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A expired food handling permit was posted in the kitchen.Display a food handling permit with valid expiration date in the facility.
    • 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 ceiling fan covers were not properly affixed to the ceilings or had exposed wiring in both the walk-in cooler and walk-in freezer. Ensure that they are returned to good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial kitchen vent was past its maintenance due date. Hood and the filters were observed visibly clean at the time of inspection.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
  4. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A expired food handling permit was posted in the kitchen.Display a food handling permit with valid expiration date in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Commercial kitchen vent was past its maintenance due date. Hood and the filters were observed visibly clean at the time of inspection.Professional cleaning and maintenance of the commercial exhaust system should be performed on the regular basis.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available onsite.AHS template for temperature logs was discussed with the staff and principle. Copy will be provided with report to record ambient temperature of coolers and freezers twice a day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were available in the facility to monitor cooking, hot holding, ambient temperatures of coolers and freezers.Obtain a probe thermometer and install functional thermometers in all coolers and freezers to monitor their internal temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control monitoring record was available for review. AHS template for monitoring was discussed with staff. AHS template will be provided with report.No pest control issues were noted onsite.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A expired food handling permit was posted in the kitchen.Display a food handling permit with valid expiration date in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two glass light covers, above shelves, in the walk in cooler were shattered. Replace the light fixture covers. Until repairs can be made, cover the fixtures with a catch basin to ensure the glass does not fall onto food items. School management indicated that this repair will be completed at the same time as the other school repairs over the summer months.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily, weekly and monthly cleaning schedule was noted onsite. Facility was in a clean and sanitary condition. Cleaning schedules were discussed with the staff onsite.
  6. Monitoring 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?
      • Two glass light covers, above shelves, in the walk in cooler were shattered. Replace the light fixture covers. Until repairs can be made, cover the fixtures with a catch basin to ensure the glass does not fall onto food items. School management indicated that this repair will be completed at the same time as the other school repairs over the summer months.
  7. Monitoring 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?
      • Two glass light covers, above shelves, in the walk in cooler were shattered. Replace the light fixture covers. Until repairs can be made, cover the fixtures with a catch basin to ensure the glass does not fall onto food items.
  8. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two glass light covers, above shelves, in the walk in cooler were shattered. Replace the light fixture covers. Until repairs can be made, cover the fixtures with a catch basin to ensure the glass does not fall onto food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ice cream was splattered on the walk in cooler floor and wall near the fan. Operators know about the splatter and have plans to clean the area. Clean the above mentioned area and ensure all food equipment are maintained in a clean and sanitary manner.
Own this business? Add a badge to your website