Cold Lake Elementary - Servery
803 16 Avenue Cold Lake AB T9M 1M2 · Food - General
Inspection summary
Cold Lake Elementary - Servery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on June 11, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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 3 times across 2 separate inspections, most recently on February 20, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on November 6, 2023. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 November 6, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 June 11, 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?
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 February 20, 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.
4 inspections
- 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?
- The previously noted ceiling tile appeared improved; however, a small visible water mark remained at the time of inspection. A new or remaining water mark may indicate ongoing moisture intrusion, and stained or damaged ceiling materials are not considered easily cleanable. Please ensure the source of moisture has been identified and corrected, and replace any stained or damaged ceiling tiles as needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips on site were expired.Expired strips may not provide accurate readings.Please obtain new test strips to ensure proper sanitizer concentration monitoring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile in the elementary school concession kitchen continues to show visible dry water staining. This was noted during the previous inspection, and the affected area has increased in size.Damaged ceiling materials are not cleanable and may indicate an ongoing moisture issue.Please replace the affected ceiling tile and please address the source of moisture to prevent further damage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom of the racks in the two-door stainless steel refrigerator and adjacent interior walls show accumulation and what appears to be mould-like growth.Food contact and non-food contact surfaces must be maintained in a clean and sanitary condition to prevent contamination.Please thoroughly clean and sanitize the affected areas and please incorporate this task into the routine cleaning schedule to prevent recurrence.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- One of the ceiling tiles in the kitchen has visibly dry water marks. Please replace affected tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several expired condiments were found in the PAC fridge, please discard all food that have expired best before dates.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure a sanitizer solution is made every day. This solution is requierd to sanitize food counters and any equipment that cannot be washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please adjust fridge to 40F or colder. At time of inspection, the fridge was found to be at 43F.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please provide litmus test paper strips to verify sanitizer concentration - in spray bottles and in the sink. If using bleach, litmus test paper strips for sodium hypochlorite are required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the following areas are cleaned:1. Shelves in stainless steel fridge2. Area around ceiling vents.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?