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Barrhead Elementary School

5103 53 Avenue Barrhead AB T7N 1N9 · Food - General

Official record from Alberta →

Inspection summary

Barrhead Elementary School has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on January 19, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on October 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 19, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 November 22, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 November 22, 2023. 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • 1) The dishwasher is not being tested and results recorded daily to ensure it is working properly or has reached operational temperature prior to sanitizing the dishware. Action shall be taken to test and record the dishwasher sanitizing cycle temperature. The facility has an appropriate thermometer to complete this requirement.2)Food is being stored in the hot holding unit for long periods of time without monitoring. A temperature log shall be created to ensure food is held at 60C (140F) or higher. If the hot holding temperature cannot be maintained, and alternate hot holding or operational practice shall be implemented. At the time of inspection, the hot holding temperature is acceptable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food is being prepared hours before service and being stored in a hot holding cabinet. The temperature is not being monitored to ensure the food is staying above 60C. Action shall be taken to have a thermometer in the hot holding cabinet to ensure proper temperature is maintained. Additionally, the hot holding temperature shall be recorded.2)The walk-in cooler was at 7C. 2 large soup pots were recently placed in the cooler which could affect the temperature. Action shall be taken record the temperature daily to ensure proper refrigeration temperature are maintained (<4C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)Quat sanitizer test strips were not available to ensure the sanitizer concentration is at an acceptable level (200-400ppm). Action shall be taken to obtain test strips for the sanitizer solution. The sanitizer solution was tested and was at an acceptable concentration.2)A dishwasher safe thermometer with a min/max setting is not available to ensure the dishwasher sanitizing stage is at an acceptable temperature. Actions shall be taken to obtain a dishwasher safe thermometer to test the sanitizing cycle.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Surface sanitizer was not present during inspection. New QUATS solution was made and tested during the inspection. 2. QUATS test strips were not present in the kitchen. Please ensure to have surface sanitizer prepared and accessible whenever food preparation is taking place to prevent contamination and have appropriate test strips to verify concentration of sanitizer solutions to make sure sanitization is effective.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer and stand mixer were visibly covered in food and other debris. Please ensure that clean in place methods are completed to ensure equipment is clean and sanitary prior to use. Keeping equipment clean and sanitized prevents cross contamination of food that it comes into contact with.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink area was noticeably crowded as well as the surrounding counter area. Hand sinks shall be available to ensure convenient access to all employees to promote hand hygiene and prevent cross-contamination during food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dish pit area where the soap dispenser is located for the high temperature dishwasher was notably dusty. Please ensure this area receives a good wipe down. These areas need more maintenance to provide effective protection from excessive dust contamination.

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