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Bishop Pinkham Junior High School

3304 63 Avenue SW Calgary AB T3E 5K1 · Food - General

Official record from Alberta →

Inspection summary

Bishop Pinkham Junior High School has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on June 17, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on June 17, 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)?

  • 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 3 times across 3 separate inspections, most recently on June 17, 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?

  • 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 February 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 8, 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

    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)?
      • Test strips for the QUAT solution were expired during the inspection.Please acquire new test strips so the concentration of cleaning solutions can be verified
    • 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?
      • **Updated June 17th:Operator sent photo of the area cleaned of mouse droppings; still waiting to receive pest reports. ****Updated June 9th, 2026:1.Mouse droppings were still observed in the shelf underneath the sink in the food's kitchen. 2. Pest control records were present but not detailed enough to determine the work completed. Please ensure reports include a summary of the inspection, activity level, location of treatment and traps (ex. bait station installed under kitchen sink), amount used, recommendation for operators, and if follow up is required. **Please acquire the services of a professional pest control company to inspect, treat, and control the mice infestation by implementing an integrated pest control strategy. Clean all droppings 1000 ppm bleach solution and send pest control reports to your public health inspector for review. 1. Mouse droppings were observed underneath the table by the hand sink, 2. Pest control reports were not available onsite. Please ensure the following: - Deep clean and sanitize the kitchen with 1000 ppm bleach solution. - Contract services of a professional pest control company to resolve the problem.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using a QUAT based formula that had a concentration of 500ppm which is not considered food safe.Please ensure all QUAT based cleaning solutions used in food handling areas (the foods kitchen, and the snack area) are at a concentration of 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility did not have sanitizer present in the office to clean the designated snack area.Operator mixed a sanitizer solution and brought to the snack area during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the QUAT solution were expired during the inspection.Please acquire new test strips so the concentration of cleaning solutions can be verified.
    • 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?
      • **Updated June 9th, 2026:1.Mouse droppings were still observed in the shelf underneath the sink in the food's kitchen. 2. Pest control records were present but not detailed enough to determine the work completed. Please ensure reports include a summary of the inspection, activity level, location of treatment and traps (ex. bait station installed under kitchen sink), amount used, recommendation for operators, and if follow up is required. **Please acquire the services of a professional pest control company to inspect, treat, and control the mice infestation by implementing an integrated pest control strategy. Clean all droppings 1000 ppm bleach solution and send pest control reports to your public health inspector for review. 1. Mouse droppings were observed underneath the table by the hand sink, 2. Pest control reports were not available onsite. Please ensure the following: - Deep clean and sanitize the kitchen with 1000 ppm bleach solution. - Contract services of a professional pest control company to resolve the problem.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was 0 ppm. Please ensure the concentration of bleach solution is 100 ppm.Violation corrected onsite. Operator prepared fresh bleach solution that was 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip was not available to test the concentration of the bleach sanitizer. Please ensure a test strip is available to test the concentration of the bleach solution.
    • 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?
      • 1. Mouse droppings were observed underneath the table by the hand sink, 2. Pest control reports were not available onsite. Please ensure the following: - Deep clean and sanitize the kitchen with 1000 ppm bleach solution. - Contract services of a professional pest control company to resolve the problem.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There is no thermometer in the fridge. - Ensure a thermometer is situated in the fridge, must maintain 4C or less. Recommend keeping temperature logs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine sanitizer concentration is not being tested. Test strips are not available to verify chlorine sanitizer concentration.- Obtain chlorine test strips, ensure they are in use when manually sanitizing dishes and on food contact surfaces. Must be utilized at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1, Vent above cooking equipment is dirty - accumulation of dust and debris.- Clean vent and surrounding area.

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