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Bentley Junior/Senior School Lunch Program

5314 49 Street Bentley AB T0C 0J0 · Food - General

Official record from Alberta →

Inspection summary

Bentley Junior/Senior School Lunch Program has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on February 9, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on January 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 10, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 10, 2024. 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 April 10, 2024. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented chlorine bleach observed.Scented bleaches are not food safe and should not be used for sanitizing food surfaces, utensils, or tools.Domestic quats disinfectant (Lysol) also observed. This is a quats product that requires a potable water rinse after use in order to render it food safe.Discussed using unscented chlorine bleach (1/2 teaspoon in 1 Liter of water = 100ppm) or using a food safe quats product (200ppm in concentration) that does not require a potable water rinse.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired food products found on the shelf in the dry storage area, asked to remove during inspection.- Ensure to go through all food products on shelf, remove expired food products, and follow the first in first out rules
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed eggs being stored on the top shelf of the refrigerator, moved to the bottom shelf. Please ensure eggs are stored on the bottom shelf to prevent potential contamination in an event of breakage. Please ensure all the food is covered at all times to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available on-site. Please ensure to obtain test strips to verify the concentration of sanitizer solution (i.e., chlorine sanitizer at 100ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease build up in the oven. Please ensure to clean all the ovens to prevent further accumulation.

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