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Bill Woodward School

107 Christina Drive Anzac AB T0P 1J0 · Food - General

Official record from Alberta →

Inspection summary

Bill Woodward School has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on March 26, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 29, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on September 23, 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?

  • 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 4 times across 3 separate inspections, most recently on May 24, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 29, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The thermometer used to monitor the sanitizing temperature of the dishwasher was not functioning. Other thermometers were observed to be non-water resistant and unable to turn on.Ensure that there is a functional thermometer to monitor the required sanitizing temperature of the dishwasher. It is highly recommended to obtain a thermometer that is digital, maximum recording, and water resistant.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An accumulation of dust was observed on the ceiling tiles and air vents above and near the kitchen cooking equipment and food prep-counters. Clean the above-mentioned areas and ensure the ceiling is maintained in a clean and sanitized manner to prevent food contamination.Update March 26, 2026: Dust was observed on the ceiling tile and air vent nearest to the ventilation range hood.
  2. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An accumulation of dust was observed on the ceiling tiles and air vents above and near the kitchen cooking equipment and food prep-counters. Clean the above-mentioned areas and ensure the ceiling is maintained in a clean and sanitized manner to prevent food contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation system was not functioning during the inspection.Investigate and ensure that ventilation system is properly operating to remove including but not limited to excess heat, steam, smoke, and fumes.Update September 23, 2025: the ventilation system was not functioning during the inspection. The operator indicated that maintenance had occurred on the ventilation system but still does not work. Investigate and provide the public health inspector with a written timeline and course of action plan. Note: The operator indicated that grease producing cooking is not conducted in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile above shelving storing dry food items in the storage room was observed to be moved exposing the raw building materials.
  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?
      • The ventilation system was not functioning during the inspection.Investigate and ensure that ventilation system is properly operating to remove including but not limited to excess heat, steam, smoke, and fumes.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution (Lavo Pro 6) used is not approved to use. The directions for use state a contact time of 10 minutes and a potable water rinse step for food contact surfaces. Facility operator indicated a different bleach bottle that is approved to use from the Anzac School will be used until new and approved solutions can be ordered and obtained.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of pizza kits were stored on the walk-in freezer floor. Facility operator moved the food items on the freezer shelf. Ensure all food items are stored above to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation system above the cooking equipment and dishwasher were not running at the time of inspection. When asked, facility operator was unaware of how to turn on the systems. Investigate and ensure the ventilation systems are operational.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer had a significant build-up of ice on the floor. Remove the ice and ensure the floor is maintained clean and in good condition. Facility operator mentioned the ice build-up was from a previous fan leakage last year and has since been repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility operator has not completed food safety training and is unsure who has been trained. Ensure at least one person in the facility is adequately trained and has obtained the food safety certificate.
  10. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A canned food item was dented. Operator removed the dented can from the shelf. Ensure that all canned food items are not dented to prevent bacterial contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Juice boxes were stored on the floor in the walk-in cooler.The juice boxes were moved onto a shelf. Ensure all food items including drinks are protected from contamination by storing above the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer had a significant build-up of ice on the floor. Remove the ice and ensure the floor is maintained clean and in good condition. Facility operator mentioned the ice build-up was from a previous fan leakage last year and has since been repaired.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling permit was expired in September 2023. Print and display valid Food Handling permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility operator has not completed food safety training and is unsure who has been trained. Ensure at least one person in the facility is adequately trained and has obtained the food safety certificate.
  11. Risk Management Inspection

    0 infractions

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