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Bishop Kidd School - Food

1420 28 Street SE Calgary AB T2A 0Y8 · Food - General

Official record from Alberta →

Inspection summary

Bishop Kidd School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on March 19, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on January 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 19, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on January 29, 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 2 times on January 19, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Temperature logs were not being kept properly for the hot lunch program. Please ensure temperature logs are being recorded upon receiving and prior to serving for the hot lunch program.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using Cleaner-Q10 to disinfect food surfaces. Which is not an approved sanitizer.Please use a bleach water solution of 100ppm (1/2 teaspoon of bleach per liter of water) to wipe down and sanitize surfaces.Please get testing strips for bleach solution as well.
    • 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?
      • Temperature logs were not being kept properly for the hot lunch program. Please ensure temperature logs are being recorded upon receiving and prior to serving for the hot lunch program.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Probe thermometers were not being cleaned before and after temperature checking the hot lunches.Please ensure probe thermometers are washed and sanitized before and after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for prepping food was not being separated from staff dishes in the staff room dishwasher.Please separate serving dishes from staff dishes within the dishwasher to prevent unnecessary contact. Alternatively, staff can use the commercial dishwasher in the canteen to wash dishes instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not operational at the time of inspection. Thermometers are required to ensure food from the hot lunch program is at a safe temperature upon receiving and before serving.Please acquire a new probe thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not using the sanitizing cycle to clean serving utensils in the domestic dishwasher.Please ensure the dishwasher is set to the sanitizing cycle when cleaning equipment used for food preparation. Alternatively, staff can use the commercial dishwasher in the canteen to wash dishes instead.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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