Botha School
4807 50 Street Botha AB T0C 0N0 · Food - General
Inspection summary
Botha School has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on February 5, 2026, recorded 4 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. 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 February 5, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on February 5, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 2 times across 2 separate inspections, most recently on February 5, 2026. 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.
3 inspections
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food safety record keeping has improved. Temperature logs for refrigeration units are being maintained daily, as well as internal cook temperatures. Please also now ensure to include sanitizer test log sheets to test the commercial dishwasher before loading with dishes (verify 100ppm chlorine). Template provided.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial chemical dishwasher was not ejecting sanitizer at the time of the inspection (potentially due a clogged line). Please ensure the dishwasher is able to sanitize dishes at 100ppm chlorine/bleach. Utensils are single-use disposable, aside from some reusable bowls used for breakfast. Please ensure all dishes are sanitized by submerging in the 2-compartment sink using a 100ppm chlorine solution (initial washing/rinsing can be done in the dishwasher).AHS document on mixing an approved sanitizer has been provided.
- 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?
- Continues: The foods listed as being prepared in this facility are in breach of the conditions on operating permit. Please provide requested documentation from fire/building. Once reviewed, permit restrictions can be updated to include intermediate food handling.
- 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 domestic range hood has been installed above the stove since the last inspection. Please provide any documentation/consultation with Fire/Building inspectors with a current menu, indicating that the current ventilation set-up is sufficient for the proposed activities.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food safety records are minimal (i.e. only recording cooking temperatures).*** Please ensure that food safety records are being adequately maintained. This means that fridge and freezer temperatures are being recorded daily, heating temperatures are recorded when foods are being heated, dishwasher sanitizer concentration is recorded when run and surface sanitizer concentration is recorded on days of operation. Template is provided. ***
- 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?
- The foods listed as being prepared in this facility are in breach of the conditions on operating permit. *** Please ensure that the foods prepared meet the definition of minimal food handling which means involving zero (prepackaged foods) to two food preparation step(s) or critical control points, such as held under 4°C and re-heated to 74°C; no cooking but reheating of ready-to-eat foods with minimal hand contact with food; handling only low and medium risk foods (no raw meats). ****** Please ensure that the foods prepared/reheated do not produce grease or grease laden vapours. ***
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is no exhaust ventilation at the stove to remove odours, vapours/grease or moisture/steam.*** Please immediately cease food preparation that produces vapours/grease or moisture/steam. ****** Please contact fire and building inspection and determine the necessary ventilation that would be needed to operate a kitchen in this space. ****** Please provide a written plan, including timeframe on future plan based on outcome of discussion with Fire and Building inspection. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions