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Beiseker Community School

415 2 Avenue Beiseker AB T0M 0G0 · Food - General

Official record from Alberta →

Inspection summary

Beiseker Community School has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on February 25, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 February 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

2 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure a food safe sanitizer such as 100ppm chlorine or 200 ppm quats are used to disinfect food surfaces/utensils. Obtain test strips for chosen sanitizing solution. February 25, 2025 - Bioesque disinfectant was available in breakfast program kitchen. This is not considered a food safe sanitizer. Remove bioeque and ensure a food safe sanitizer is available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were being washed in one compartment sink in breakfast program area. Ensure dishes are washed in two compartment sink in foods room or in dishwasher on sanitize cycle.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure a food safe sanitizer such as 100ppm chlorine or 200 ppm quats are used to disinfect food surfaces/utensils. Obtain test strips for chosen sanitizing solution.

Nearby inspected facilities

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