Eckville Junior Senior High School
5303 50 Street Eckville AB T0M 0X0 · Food - General
Inspection summary
Eckville Junior Senior High School has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 16, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 3 times across 3 separate inspections, most recently on September 23, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 June 4, 2024. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer built into the fridge was reading inaccurately and no thermometer could be located inside the fridge. An accurate thermometer is necessary to be able to verify the storage temperature of hazardous foods. Please obtain an accurate thermometer for the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer for the fridge was reading inaccurately. An accurate thermometer is necessary to be able to verify the storage temperature of hazardous foods. Please obtain an accurate thermometer for the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was present but stored in it's original box and wrapper, indicating it has yet to be used. Thermometer must be stored where it is accessible to all food handlers. Temperatures of hazardous foods must be verified when cooking, reheating, hot holding and cooling. Please ensure going forward that the thermometer is used to verify meatballs are reheated to 74 C and ground beef for taco in a bag is cooked to 71 C. Ensure food being hot held is kept at or above 60 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please ensure liquid hand soap is available on all the sinks as dish soap is not appropriate for handwashing
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions