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Christ The King Catholic School - Concession

3511 Rollyview Road Leduc AB T9E 6N4 · Food - General

Official record from Alberta →

Inspection summary

Christ The King Catholic School - Concession has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on May 7, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on April 16, 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 3 times across 2 separate inspections, most recently on May 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator has not completed the required food safety training. The cook has completed just the basic food safety training, which is not sufficient for a permitted food facility.ACTION REQUIRED:1) Complete the advanced food safety course and submit completion certificate to this office.A list of approved food safety course providers is attached to this report for your reference.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Non-Food grade sanitizers (Lysol and Oxivir) were being used to sanitized food contact surfaces.ACTION REQUIRED:1) Purchase a food grade sanitizer such as chlorine or QUATs for sanitizing food contact surfaces.2) Ensure that a sanitizer solution is readily available during food processing/handling.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cook's long hair was not kept under control while handling food.ACTION REQUIRED:1) Ensure that long hair is kept under control while cooking. Either tie it back or use things like hairnet to control long hair.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** There was no approved food grade sanitizer in the facility.**The operator stated she uses just soap and water to clean the utensils.ACTION REQUIRED:1) Utensils must be properly cleaned and sanitized. Attached to this report is a guideline for a two compartment sink manual procedure.2) Purchase a food grade sanitizer for sanitizing utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There were no sanitizer tests in the facility.Purchase the appropriate sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator has not completed the required food safety training. The cook has completed just the basic food safety training, which is not sufficient for a permitted food facility.ACTION REQUIRED:1) Complete the advanced food safety course and submit completion certificate to this office.A list of approved food safety course providers is attached to this report for your reference.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **No sanitizer solution for sanitizing food contact surfaces was observed during food handling. Bulk bleach was observed on siteACTION REQUIRED:1) Ensure that a 100ppm chlorine/bleach solution is prepared prior to the start of food preparation.2) Food prep surfaces shall be cleaned and sanitized before the start of food prep, regularly during food prep, and after food prep.
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