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Chestermere High School - Kitchens

241078 Highway 791 Chestermere AB T2P 2G7 · Food - General

Official record from Alberta →

Inspection summary

Chestermere High School - Kitchens has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 11, 2025. The most recent inspection, on October 15, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 October 8, 2026. 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 on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wellness center:No approved food-safe sanitizer was available in the wellness center breakfast preparation area. Oxyvir was available on site; however, it is a disinfectant and is not approved for use on food contact surfaces. Ensure an approved food-safe sanitizer is available and used for all food contact surfaces and dishware.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wellness center:Food items were observed displayed on a table outside a classroom without adequate protection from contamination. Food must be stored or displayed in covered containers or otherwise protected from potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Culinary kitchen:Personal items were observed stored in the refrigerator with sliding doors near the handwashing sink. Personal items must be stored separately from food and food-contact items to prevent potential contamination. The operator agreed to designate a separate area within the refrigerator for personal items
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Culinary kitchen: 1. Laundry equipment and laundry baskets were stored adjacent to clean dishware and equipment shelving. Install a barrier between the laundry area and clean storage area or rearrange equipment on shelf to minimize the risk of cross-contamination.2. The handwashing sink near the front entrance was located adjacent to shelving used for clean equipment storage. Install a splash guard or relocate equipment as necessary to prevent contamination of clean equipment from handwashing activities.
  3. Monitoring Inspection

    0 infractions

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