Bishop Pinkham Junior High School
3304 63 Avenue SW Calgary AB T3E 5K1 · Food - General
5 inspections
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?