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Brownfield Community School

4 Silver Heights Road W Brownfield AB T0C 0R0 · Food - General

Official record from Alberta →

Inspection summary

Brownfield Community School has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on April 14, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on April 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 27, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 27, 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Adequate sanitizer was not observed at the time of inspection. Holly and I troubleshot the issue together and determined that the bleach solution needed to be replaced. Holly was unsure how to properly prime the pump, so I recommend that instructions be posted for easy reference. At the time, she was in the middle of preparing lunch and planned to troubleshoot further when available. She will send a video to demonstrate that the issue has been corrected.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were observed in the nutrition/home economics fridge (6 eggs in carton); no other eggs were observed in this fridge for use. Please use foods from approved source. I was advised that the eggs are a staff members for their own personal use. If there is not a staff fridge, then staff lunches need to be clearly identifiable i.e. in a lunch kit or have a designated shelf for staff lunches only. Uninspected raw eggs are not something we would typically see in a lunch.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer jug was replaced during the inspection as it had lost its strength. Nobody was sure how to prime the pump to remove the old sanitizer from the feedline. Recommend posting instructions on how to do this.
    • 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 permit has a condition " Minimal Food Handling" which means no raw meat should be handled in this kitchen. From the hot lunch list I observed items that include ground beef. When asked how much is cooked at a time I was advised about 5-10 lbs and staff come in about 1 hour before the hot lunch is served to make the food.
  5. Monitoring Inspection

    0 infractions

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