Ecole Heritage School - Institutional Kitchen
202 - 110 Rue Charbonneau Falher AB T0H 1M0 · Food - General
Inspection summary
Ecole Heritage School - Institutional Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on March 17, 2025, found no infractions.
2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 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.
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 once on March 27, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 October 26, 2023. 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.
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical low-temperature mechanical dishwasher was measured to be rinsing equipment with a 10-ppm chlorine solution at the time of the inspection.The concentrated chlorine solution may be exhausted from air exposure, or there may be an issue with the timing of the machine.Equipment is to be manually sanitized using 100-200 ppm chlorine solution in one of the kitchen's sinks until the mechanical dishwasher can sanitize equipment with an appropriate sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 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 kitchen's commercial exhaust system over the flat top, burners and ovens was last due for a professional servicing in May 2022.Ensure that the system is professionally serviced on a routine basis as outlined by the manufacturer, service provider and in consultation with the local fire chief.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?