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Brooks Composite High School Cafeteria

650 4 Avenue E Brooks AB T1R 0Z4 · Food - General

Official record from Alberta →

Inspection summary

Brooks Composite High School Cafeteria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on December 1, 2025, recorded 1 infraction.

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

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 21, 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 December 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach surface sanitizer tested at a concentration greater than 200 ppm. The operator immediately prepared a new bleach sanitizer following the guidelines.* Please always follow the instructions for sanitizer mixing in order to achieve the correct concentration of 100 ppm and ensure it is tested after mixing.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw ground meat is stored on top of a package of milk-2-go bottles in the fridge.*Do not store raw meat above ready-to-eat consumer products in case of spills. Keep raw meat stored below ready-to-eat food and drinks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding case temperature storing breakfast sandwiches containing meat, eggs and cheese is at 35 degrees Celsius. Dial turned up. *Maintain hot holding at 60 degrees Celsius or above at all times.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwiches containing cheese and eggs are stored in the hot holding equipment / warmer / bread proofer at 35 degrees Celsius. Breakfast sandwiches discarded. Hot holding and bread proofing are incompatible activities. High risk and hazardous foods must be hot held at 60 degrees Celsius or above. Croissant sandwiches containing ham and cheese were stored at room temperature at 21 degrees Celsius and put back in the fridge. Do not store high risk or potentially hazardous foods at room temperature. Keep sandwiches refrigerated.
  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two food workers were observed wiping hands on their aprons or a towel in the kitchen. Use paper towel to dry hands which is discarded after use. Cloths and towels become reservoirs for bacteria and re-contaminate hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwiches are held in the warmer at 35 degrees Celsius. Pre-cooked BBQ pork was thawing in the warmer to later be cut up and cooked for another meal. Thawing of high-risk foods must occur under refrigeration temperatures. Pork moved to fridge. Hot case temperature was cranked up to 140 F (60 C). Hot holding must be maintained at 60 C or above, especially for high-risk and potentially hazardous foods containing protein (ham, eggs, cheese).

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