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CJ Schurter School

300 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General

Official record from Alberta →

Inspection summary

CJ Schurter School has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on February 18, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 December 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 22, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No records of pest monitoring were available on site. AHS pest control checklist template was provided to the operator during the inspection. **Note: There was no evidence of pests or pest activity observed at the time of inspection.Even when pests are not evident, a pest monitoring program must be in place. Ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector when requested.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked a probe thermometer to monitor food temperatures. Obtain a food grade thermometer to verify safe internal temperatures of high-risk foods are maintained during food preparation and storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no flow of water coming from the hand sink. The hand sink has a battery-operated sensor, which was not working at the time of inspection. Operator submitted a request to maintenance to have the battery changed out for the sensor during the inspection. All hand sinks must be maintained in proper working order, and adequately supplied with hot and cold running water for proper hand hygiene.**TEMPORARY MEASURE: Utilize one basin of the 3-compartment sink to complete hand hygiene until the designated hand sink is serviced.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No records of pest monitoring were available on site. AHS pest control checklist template was provided to the operator during the inspection. **Note: There was no evidence of pests or pest activity observed at the time of inspection.Even when pests are not evident, a pest monitoring program must be in place. Ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector when requested.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach Sanitizer Solution bottle in the kitchen was tested at a concentration greater than 200 ppm. PHI had staff remake the sanitizer solution, which was tested between 100-200 ppm.Ensure that the test strips are used to verify the concentration every time a new sanitizer solution is made for food preparation, handling, and manual dishwashing at this facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine sanitizer test strips for food contact surfaces. pH test strips were observed in the cupboard above the three-compartment sink. Obtain and use the appropriate chlorine sanitizer test strips that are meant for food service.
    • 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?
      • An expired food handling permit was observed on a cupboard within the kitchen. PHI instructed school staff to send a picture via email of the new permit once obtained. Ensure that the most up to date Food Handling Permit is displayed in a conspicuous place.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available on site for manual dishwashing and surface disinfection. Ensure that one of the approved sanitizers for use in food establishments is available on site.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle was noted to be without an adequate label. Ensure that all chemical containers are correctly labelled so that all staff are made aware of the content, and to prevent misuse of unidentified chemicals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips are available on site to measure the concentration of chemical sanitizer for dishwashing and surface disinfection.Ensure that a testing equipment is available, and that staff regularly monitor the concentration for effective disinfection of dishes, utensils, and other surfaces.

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