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Calling Lake School - LSBC Lunch Program

Calling Lake Drive Calling Lake AB T0G 0K0 · Food - General

Official record from Alberta →

Inspection summary

Calling Lake School - LSBC Lunch Program has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 14, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on November 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on November 5, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Diversey Spitfire RTU was observed being used on food contact surfaces and was removed.Will reach out to Foodservice manager on clarification of product in kitchen use. Product has been removed at this time.
  3. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Diversey Spitfire RTU was observed being used on food contact surfaces and was removed.Will reach out to Foodservice manager on clarification of product in kitchen use. Product has been removed at this time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Air vents situated in dry storage areas and in main kitchen.2. Dead flies observed in some of the light fixtures situated by stovetop area. 1-2. Please ensure areas are cleaned regularly.
  4. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training was missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried crumbs beneath handsink by stovetop area.2. Crumbs on top of dishwasher.1-2. Please ensure areas are cleaned and sanitized
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemicals beneath kitchen sink were un labelled and unknown to kitchen staff.Please ensure all chemicals are properly labeled to ensure contents are known.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried crumbs beneath dishwasher unit. 2. Dust observed along the shelving areas with tongs and bowls. 1-2. Please ensure the following areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried crumbs and debris observed beneath shelving areas in the dry goods storage room. 2. High touch surfaces beneath refrigeration unit handles1-2. Ensure the following areas are regularly cleaned and sanitized.
  9. Demand Inspection

    0 infractions

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