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Calgary French & International School - Food

700 77 Street SW Calgary AB T3H 5R1 · Food - General

Official record from Alberta →

Inspection summary

Calgary French & International School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on October 15, 2026, recorded 1 infraction.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on October 15, 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?

  • 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 3 times across 2 separate inspections, most recently on September 29, 2026. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation October 15th 2026: Peeling paint/ holes were observed on the backsplash around the dishwashing sink in the secondary (core) kitchen.- Repair the damaged backsplash around the dishwashing sink and restore the surface to be smooth, non-absorbent, and easily cleanable.Previous violation:There were holes in the back splash around the dishwashing sink located in the secondary kitchen. - Repair the damaged backsplash around the dishwashing sink and restore the surface to be smooth, non-absorbent, and easily cleanable.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration QUAT sanitizer dispensers in both kitchens were measuring below 100 ppm.- Repair or adjust the QUAT sanitizer dispensers to maintain a concentration of 200 ppm and, until repaired, prepared 100 ppm bleach sanitizing solution by diluting 1/2 teaspoon of household bleach to 1 liter of wate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Eggs were stored above vegetable in the cooler located in the secondary kitchen.- The eggs were transferred to the bottom shelf of the cooler.
    • 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 were holes in the back splash around the dishwashing sink located in the secondary kitchen. - Repair the damaged backsplash around the dishwashing sink and restore the surface to be smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor behind the upright cooler in the primary kitchen was dirty, with debris accumulation observed.- Clean the indicated area.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored above produce/ready-to-eat foods in the Core Kitchen concession fridge. --ensure all raw foods of animal origin are stored on the bottom shelf to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the Core kitchen, salsa and sour cream was stored without covers/lids for students to access.-ensure food is protected from contamination and maintained at temperatures of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the seed kitchen reached 54Celsius.-the dishwasher must reach 71Celsius during the rinse cycle.-call the repair person to resolve the issue; until the issue is fixed, you can use the other dishwasher in the Core Kitchen or implement manual dishwashing and sanitizing.

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