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Bev Facey Community High School - Cafeteria

99 Colwill Boulevard Sherwood Park AB T8A 4V5 · Food - General

Official record from Alberta →

Inspection summary

Bev Facey Community High School - Cafeteria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on November 24, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 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 6 times across 4 separate inspections, most recently on November 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on November 24, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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)?

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

    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 measured final rinse cycle for the high temperature dishwasher was still not reaching temperature. Multiple cycles were run and highest measured temperature was 59.6C using a probe thermometer. Informed technician had serviced the dishwasher. Please ensure additional corrective actions are taken and machine repaired/replaced. Informed staff that dishwasher can be used to wash and rinse, but to use the three compartment sink to sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the QUAT sanitizer concentration in three pails in the kitchen area was below the required 200ppm. Informed kitchen staff who refilled pails and retested concentration was acceptable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured final rinse cycle for the high temperature dishwasher did not meet the required 71C for adequate disinfection. Multiple runs were attempted and temperature requirements not met. Please ensure corrective actions are taken and a technician assesses the machine. Informed staff that dishwasher can be used to wash and rinse, but to use the three compartment sink to sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The observed QUAT test strips were expired. Please ensure new valid QUAT test strips are available onsite for measuring the concentration of the sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.February 10, 2025: Some light covers in the kitchen area were still damaged and require replacement.Check the paper-packaging room -Room #172A and ensure all floor tiles are in place and in good repair.
  4. Monitoring 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?
      • Paper-packaging room -Room #172AFloor tiles were missing/damaged-located below the east wall and required repair.A few light- dust covers located in the main kitchen were damaged and required replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of sides of Garland burner was soiled and required cleaning.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution to store cleaning cloths and clean food contact surfaces. The operator prepared buckets of fresh 200ppm Quat sanitizer solution during inspection.Please ensure an approved sanitizer solution is always available and cleaning cloths stored in the solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food storage bin containing breadcrumbs was left open in the walk-in freezer. The bin was covered during inspection. Please ensure all food items in the facility are covered and protected from contamination during storage.
  6. 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 high temperature dishwasher is measured at 63.8°C. Ensure that the dishwasher is repaired to reach a minimum temperature of 71°C at the dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wooden spoons are observed to be in disrepair and are no longer smooth and easily cleanable. Ensure that all utensils are maintained in good repair to facilitate cleaning and sanitizing. The operator discarded the broken wooden spoons during the inspection.

Nearby inspected facilities

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