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Ecole Dickensfield School - Food

201 Dickins Drive Fort McMurray AB T9K 1M9 · Food - General

Official record from Alberta →

Inspection summary

Ecole Dickensfield School - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on February 3, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on January 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 8, 2023. 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 December 8, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on January 6, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 3 times across 2 separate inspections, most recently on May 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Label of the chemical spray bottle located under the sink was damaged. Contents of the bottle were not identified. Identify the contents of the bottle and label it. Ensure all chemical bottles are labeled to identify their contents. The concentration of the QUAT sanitizer in the spray bottle was greater than 400ppm QUAT. Ensure test strips are used and a measuring device to obtain the required concentration of 200ppm.Discussed issue with principal during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was expired.Display the valid food handling permit. Food handling permit has been already emailed to the facility.Ensure that the permit displayed is updated every year.
  5. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle undersink label was damaged and did not match that of the bulk chemical bottle in the same location. Ensure all chemical bottles are labeled to identify their contents. The concentration of the QUAT sanitizer in the spray bottle was greater than 400ppm QUAT. Ensure test strips are used and a measuring device to obtain the required concentration of 200ppm.Discussed issue with principal during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was expired.Display the valid food handling permit. Ensure that the permit displayed is updated every year.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white fridge handles and sliding door fridge door track were observed dirty with debris and dead bugs. Clean the above-mentioned area and ensure it is maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was measured at 400ppm. Operator diluted the solution and was measured at 200ppm.Ensure that the correct sanitizing concentration is used for food contact surfaces. Use sanitizer test strips to adequately monitor and measure the sanitizer concentrations during preparation of every sanitizing solution made.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabelled spray bottle filled was observed under the sink. Operator drained the liquid and removed the bottle from the area. Ensure that all chemical bottles are labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door fridge did not have an internal thermometer.Acquire and place a thermometer inside the fridge to ensure food item temperatures are accurately maintained at 4C and below.
    • 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 were expired on October 1, 2019.Acquire non expired test strips and use for every new batch of sanitizer solution to verify the appropriate sanitizing concentration. Quat sanitizers should have a concentration of 200ppm.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was expired.Display the valid food handling permit. Ensure that the permit displayed is updated every year.
    • 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 bottom of the cabinet underneath the sink had evidence of possible moisture damage such as staining and chipping/flaking of the paint finish. Repair/refurnish the cabinetry to a smooth, durable, impervious to moisture, and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing white fridge handles were observed dirty with debris and dead bugs. Clean the above-mentioned area and ensure it is maintained in a clean and sanitary condition.

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