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Colonel Irvine Junior High

412 Northmount Drive NW Calgary AB T2K 3H6 · Food - General

Official record from Alberta →

Inspection summary

Colonel Irvine Junior High has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on June 4, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 27, 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 December 7, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 7, 2023. For example: Is the facility free of a pest infestation?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Cleaning clothes were being kept in a soap water solution instead of a bleach water solution. Please ensure used cleaning clothes are kept in a bleach water solution of 100ppm when not in use.Operator obtained a bucket to store the clothes are stored in a bleach solution.2. Bleach water solution in spray bottle was too strong at the time of inspection and had a ppm of 500 when tested. Ensure bleach water solutions are at a ppm of 100 ppm.Operator remade bleach water solution onsite.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1.BB4CK Facility was not recording the temperature of sandwiches upon arrival.please ensure sandwiches are probed with a thermometer upon arrival to ensure the temperature is at 4C or lower, and record the temperatures in a daily log.2. BB4CK A thermometer calibration log and instructions on how to calibrate a thermometer was not being kept.Please ensure calibration instructions and logs are kept and recorded onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • BB4CK program did not have a thermometer to check the internal temperature of sandwiches.Please acquire a probe thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures were not being followed with items not being fully submerged and no one directional flow.Please establish a one directional flow of dishes in the three-compartment sink and ensure all dishes are fully submerged during sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large trays that are too big to be fully submerged in the 3-compartment sink were being used for cooking.Please refrain from using the large trays and ensure all equipment washed in the three-compartment sink can be fully submerged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility did not have a written sanitation procedure.Please create a written sanitation procedure that highlights the cleaning and sanitation requirements for the food establishment, and all equipment and utensils that are cleaned and sanitized, as well as a list of all cleaning and sanitizing agents used including their concentrations and uses
  3. Monitoring Inspection

    0 infractions

  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?
      • There was no chlorine sanitizer prepared. Ensure a 100-200ppm solution is prepared at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Vinegar and water spray bottle was not labelled. Ensure all cleaning products are labelled so that the contents can be identified.
    • 15. Is the facility free of a pest infestation?
      • Mouse dropping found throughout dry storage area and behind cooler in kitchen area. Ensure this area is cleaned and sanitized. Ensure activity is monitored regularly.

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