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Ecole Beausejour - Kitchen

10025 98 Avenue Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

Ecole Beausejour - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on September 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 separate inspections, most recently on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 5, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 5, 2024. 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?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of bleach was tested during the inspection, and no detectable chlorine concentration was present.Ensure bleach solutions are prepared according to the manufacturer's instructions and maintained at the appropriate concentration for their intended use. Staff should verify sanitizer concentrations using chlorine test strips when solutions are prepared and throughout use to ensure effective sanitization is achieved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed on site at the time of inspection.Staff advised that replacement test strips have been ordered and are expected to arrive today. Ensure valid, unexpired test strips are maintained on site and used to verify sanitizer concentrations routinely. Expired test strips should be discarded and replaced promptly to ensure accurate sanitizer testing results.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located during inspection.Obtain current test strips and keep where they are easily found and are used.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.Chlorine sanitizer solution must be maintained at 100-200 ppm.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several canned items were well past their best before date of July - Nov 2023.It is recommended that items significantly past their best before date not be used.2. Two food bins (sugar and oats) had broken lids.Ensure lids are in good repair to protect food from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 04/2024 and may not be reliable.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.Chlorine sanitizer solution must be maintained at 100-200 ppm.
    • 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 ventilation fan for one stove in the cubicle near the canteen was not working at the time of inspection.Until the ventilation fan is functional, it is recommended that this stove not be used for grease or high steam producing cooking.
  5. Monitoring Inspection

    0 infractions

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