Bon Accord Community School - Food
Highway 28 Range Road 240 Bon Accord AB T0A 0K0 · Food - General
Inspection summary
Bon Accord Community School - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on September 10, 2025, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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 May 27, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 May 27, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on May 27, 2024. 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?
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.
2 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The standing cooler in the community kitchen, which was being used for condiments, was found to be at a temperature of 14C. Any opened condiments were discarded. Please discontinue storing any perishables in this cooler until it is capable of maintaining 4C or colder at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The Breakfast Room has a 2-compartment sink, plus a domestic dishwasher with an NSF-approved sanitizer setting. Based on the level of food handling occurring, the requirement would be a dishwasher + a 2-compartment sink + a handwashing basin. For this reason, an additional sink basin must be installed for the purposes of a dedicated handwashing station.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves in the Breakfast Room were constructed of unfinished wood and must be painted or sealed to make them smooth, impervious to moisture and easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?