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Balmoral Junior High School

220 16 Avenue NW Calgary AB T2M 0H4 · Food - General

Official record from Alberta →

Inspection summary

Balmoral Junior High School has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on September 24, 2026, found no infractions.

4 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.

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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration, bleach solution, was inadequate. Tested below 50 ppm.-Please dilute and use 100 ppm of bleach solution to ensure proper cleaning and sanitizing of food surfaces and equipment. Ensure daily monitoring of the bleach sanitizer using the appropriate test strip.To make a 100 ppm chlorine sanitizing solution, mix 1/4 teaspoon of plain household bleach (around 5% to 8.25% sodium hypochlorite) into 2 cups (500 mL) of cool water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of eggs were stored above ready-to eat food items in the facility's refrigerator.-Please store eggs and other high risk food items such as raw meat and fish on the lowest rack to prevent food contamination.Storing eggs above ready-to-eat produce like fruits and vegetables poses a cross-contamination risk, particularly from Salmonella or other pathogens. Broken shells can leak, and gravity can cause contaminants to drip onto the produce below.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food item observed in the freezer.-Please cover and label with date all stored food items to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty vent was also observed in the facility's kitchen.-Please clean and maintain in sanitary condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inadequate concentration of bleach solution was observed during the inspection; no colour change when tested with suitable test strip.-Please dilute and use 100ppm of bleach solution, always ensure sanitizer adequacy with suitable test strip.To prepare 100ppm of bleach solution, add 1/2 to 1 teaspoon (2-5 ml) of household bleach to 1 liter of water.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler's food safety certificate was not available during the inspection.-Please ensure at least one food handler has food safety training/certificate.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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