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Eckville Elementary School

4948 54A Avenue Eckville AB T0M 0X0 · Food - General

Official record from Alberta →

Inspection summary

Eckville Elementary School has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on September 23, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times on January 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 28, 2026. 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 2 times on September 23, 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 November 23, 2023. 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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of chips are being stored directly on the floor. Food left on the floor prevents proper cleaning of the floor, impedes pest control measures and increases the risk of contamination of the food items.Please ensure all food is stored off the floor in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laundry machines are present in the kitchen. Laundering of dirty items can lead to cross contamination of food and/or food contact surfaces. Please ensure that laundry machines are removed from the kitchen area.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution prepared was only at 50 ppm. This was adjusted during the inspection. Ensure chlorine sanitizer solution is mixed to 100 ppm and verified on a test strip.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach solution container was mis-labeled as a quaternary ammonium product. Please ensure chemicals are properly labeled to identify their contents to prevent accidental mixing of chemicals and to ensure all those using it are aware of the contents.
    • 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 present for verifying the concentration of chlorine sanitizing solution.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of three cutting boards had deep grooves that can harbour bacteria and are difficult to clean were observed. Boards were removed from use.
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