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École La Mosaïque - Food

199 Martindale Boulevard NE Calgary AB T3J 3G4 · Food - General

Official record from Alberta →

Inspection summary

École La Mosaïque - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on May 28, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on April 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 19, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 separate inspections, most recently on February 14, 2025. 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?

  • 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 February 7, 2025. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management 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 high temperature commercial dishwasher was not operational. ** Repair or replace the dishwasher. ** Switch to single-use disposable plates, cups & utensils for clients until the dishwasher is repaired. ** Use the 2-compartment sink method (as described and demonstrated at the time of the inspection) to clean/ sanitize kitchen utensils & dishware in the interim. ** April 24, 2026: In Progress. A new dishwasher (Thesis 7 Gallon Hot water Sanitizing High-Temp Undercounter Dishwasher H54E-A) was purchased in March of 2026. Facility awaiting delivery. Once delivered, plumbers will install and remove the old dishwasher. Re-iterated that single use disposable customer plates/utensils must be used until the new dishwasher is installed. -
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature commercial dishwasher was not operational. ** Repair or replace the dishwasher. ** Switch to single-use disposable plates, cups & utensils for clients until the dishwasher is repaired. ** Use the 2-compartment sink method (as described and demonstrated at the time of the inspection) to clean/ sanitize kitchen utensils & dishware in the interim. -
    • 20. Do food handlers at the facility have adequate food safety training?
      • -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. Feb 14 2025: IN PROGRESS. A list of approved courses were provided & the food supervisor will take one of the courses as per the vice principal/principal. ** March 19 2026 IN PROGRESS: Lidia (Kitchen staff) is working on completing the course** -
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - 1. Kitchen staff were using bleach mixed with water to create a sanitizer solution for food prep surfaces. There were no test strips available on site to test the concentration.** Please obtain chlorine test strips to test the solution and ensure the concentration measures 100 ppm chlorine. 2. There was no thermometer available to test the high temperature dishwasher, and the dishwasher is not being tested regularly. **Please obtain a waterproof / maximum registering thermometer and test the high temperature dishwasher regularly. The temperature at the plate level should measure at minimum, 71 degrees Celsius. -
    • 20. Do food handlers at the facility have adequate food safety training?
      • -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. Feb 14 2025: IN PROGRESS. A list of approved courses were provided & the food supervisor will take one of the courses as per the vice principal/principal. -
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.** Feb 7 2025: violation is still outstanding** **Feb 14 2025: IN PROGRESS. A work request had been issued while on site by the principal for the repair / replacement of the damaged areas. -
  5. Monitoring Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. -
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.** Feb 7 2025: violation is still outstanding** -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - There was a disposable cutlery observed in the dishwasher. ** Disposable cutlery must be thrown away after use and cannot be sanitized and reused. This was corrected during the inspection and was disposed of** -
  6. 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?
      • Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.

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