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Aurora Middle School - Kitchen

9801 103 Street Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Aurora Middle School - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 16, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions 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 12 times across 8 separate inspections, most recently on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 8 separate inspections, most recently on March 4, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on February 26, 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?

  • 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 February 26, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloth bucket was tested, and no detectable chlorine sanitizer residual was present in the solution. Ensure sanitizer cloth buckets are maintained at the required concentration and are monitored regularly using appropriate test strips to verify effectiveness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizing dishwasher was not dispensing sanitizer during operation. Upon investigation, the sanitizer bottle was found to be empty and was replaced; however, after multiple wash cycles, sanitizer was still not being drawn into the machine, indicating a potential mechanical issue with the dispensing system.The dishwasher was unable to provide the required level of sanitization while sanitizer was not being dispensed. Ensure the dishwasher is repaired and verified to be dispensing sanitizer properly before relying on the unit for utensil and dish sanitization. In the interim, an approved alternative method of sanitization must be used.
  3. Risk Management 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 wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
    • 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 ventilation filters above the stove were very dusty.Clean the ventilation filters.Note: only the filters require cleaning; servicing of the entire unit is up to date.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution for cleaning cloths measured 0 ppm chlorine.One used cleaning cloth was observed on a food contact surface.Ensure used cleaning cloths are stored in a sanitizing solution. For chlorine, the solution must be maintained at 100-200 ppm.A 200 ppm chlorine solution was prepared during inspection and cloths placed inside.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could be located during inspection.Ensure current test strips are on site and readily available to staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not present in the dispenser. A loose roll was available.Ensure paper towel is present in the dispenser at all times to help prevent contamination during handling.
    • 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?
      • Posted permit was from 2023.Ensure the current permit is posted.A copy of the permit was sent via email.
    • 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 wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
    • 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 ventilation filters above the stove were very dusty.Clean the ventilation filters.
  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 01/25.Obtain new test strips.
    • 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?
      • Posted permit was from 2023.Ensure the current permit is posted.A copy of the permit was sent via email.
    • 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 wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
  6. 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)?
      • Dishwasher was not dispensing chlorine. Maintenance was advised of the issue during inspection.Until dishwasher is capable of dispensing 100 ppm chlorine, dishes must be sanitized by submerging in 100 ppm chlorine solution for 2 minutes before being allowed to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 01/25.Obtain new test strips.
    • 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. Flooring underneath the stand up freezer in the kitchen is rusted and damaged.Repair or replace the flooring. Flooring must be smooth, impervious to moisture, and easy to clean.2. The wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 01/25.Obtain new test strips prior to the start of the next school year.
    • 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. Flooring underneath the stand up freezer in the kitchen is rusted and damaged.Repair or replace the flooring. Flooring must be smooth, impervious to moisture, and easy to clean.2. The wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
  8. 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 dishwasher was initially dispensing 0 ppm chlorine.After extensive priming, the dishwasher dispensed 100 ppm chlorine.Ensure the dishwasher sanitizer concentration is verified with a test strip each day prior to use. Dishwasher must be dispensing 100 ppm chlorine.Record the concentration on a recording sheet.Recording sheet template sent via email.
    • 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. Flooring underneath the stand up freezer in the kitchen is rusted and damaged.Repair or replace the flooring. Flooring must be smooth, impervious to moisture, and easy to clean.2. The wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces. A sanitizer solution was not prepared.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use.A 100 ppm chlorine solution was prepared during inspection and cloths placed in solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located during inspection.Ensure test strips are available to verify sanitizer concentration.
    • 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. Flooring underneath the stand up freezer in the kitchen is rusted and damaged.Repair or replace the flooring. Flooring must be smooth, impervious to moisture, and easy to clean.2. The wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed in an empty bucket.Ensure used cleaning cloths are stored in an approved sanitizer solution (eg 100-200 ppm bleach) between uses to help prevent bacterial growth.Cloths were discarded during 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?
      • 1. Flooring underneath the stand up freezer in the kitchen is rusted and damaged.Repair or replace the flooring. Flooring must be smooth, impervious to moisture, and easy to clean.2. The wheeled platform for the chest freezer in the kitchen is raw wood.Seal the wood (eg paint or varnish) so it is impervious to moisture and easy to clean.
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