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Bonnie Doon OSC Bilingual - Food

D - 8815 92 Street NW Edmonton AB T6C 3P9 · Food - General

Official record from Alberta →

Inspection summary

Bonnie Doon OSC Bilingual - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on February 7, 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: 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.

  • 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 January 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 17, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed two compartment dishwashing for serving bowls and utensils.Staff indicated that they use: sink 1: Bleach and soap; Sink 2: rinse offDiscussed approved procedure as:Sink 1: Hot soapy water, rinse off soapSink 2: Immerse dishes in approved sanitizer (program uses 100 ppm bleach solution) for 1 - 2 minutes.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Program was using frozen cooked ham for sandwiches.Permit restriction is for minimal food handling with simple snack preparation due to limited sinks available. Please ensure that all menu items are prepackaged or minimal food handling and temperature control only

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