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Bishop McNally Senior High School

5700 Falconridge Boulevard NE Calgary AB T3J 3N4 · Food - General

Official record from Alberta →

Inspection summary

Bishop McNally Senior High School has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on January 19, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 19, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on March 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 January 19, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 across 2 separate inspections, most recently on January 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Hot prep line: The drawer with bench scrapers, grill spatulas and smoke box had debris in the drawer insert. Clean and disinfect container. 2. Cold Prep/expo line: Drawer used for the storage of sushi rollers was in disrepair. The corners of the drawer insert were deteriorating. Replace drawer insert.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold prep/expo line: Standing refrigerator did not have an internal thermometer. Provide internal thermometer for indicated fridge.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Wolves Den: Portable handwashing sink did not have adequate water pressure for hand hygiene. Service portable handwashing sink so that adequate flow and pressure are available. Prepackaged foods and whole fruits only at this Wolves Den concession stand until handwashing sink has been repaired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in the: 1. Main kitchen dry storage room, 2. The bakery dry storage room, and 3. The wolves den behind the dry storage shelving units.Provide pest control reports to the undersigned Public Health Inspector for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cold prep/expo line: Undercounter refrigerator units had food spillage down the front face of the units. Clean and disinfect indicated area.2. Bakery: The large standing mixer had an accumulation of food and flour build up on the rear bib of the machine. Clean and disinfect the standing mixer bib.2. Bakery: Dry storage room standing freezer (Freezer 3) had an accumulation of ice buildup. Defrost, clean and disinfect freezer so that food products are protected from contamination.
  2. Risk Management 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?
      • A food preparation counter had a large hole in the stainless steel and food debris appeared to be trapped in the hole.REQUIREMENT: Properly repair or replace the holes.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered trays of food were observed in the facility's refrigerated equipment.-Please cover all food items in refrigerated equipment to prevent food contamination.2. Scoops were observed left in bulk food containers in the bakery section.-Please remove scoops from food containers immediately after use and ensure their proper cleaning to prevent bulk food contamination.The scoops were removed during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher rinsing temperature not being monitored and documented as required.-Please daily monitor and record dishwasher's rinsing temperature to ensure food safety procedures.
    • 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 food preparation counter had a large hole in the stainless steel and food debris appeared to be trapped in the hole.REQUIREMENT: Properly repair or replace the holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged stainless-steel mesh stainers were observed at the time of the inspection.-Please remove the indicated food utensils from the kitchen to prevent food contamination and injury.
  4. 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?
      • A food preparation counter in close proximity to the hot holding units (understood to be previously a coffee serving area), had a large hole in the stainless steel and duct tape repairs on the table. Food debris appeared to be trapped in the hole.REQUIREMENT: Properly repair or replace the holes. Do not use duct tape as a means to repair surfaces as this is not easy to clean.

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