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Ecole Notre Dame High School - Kitchen

5006 49 Avenue Bonnyville AB T9N 2G3 · Food - General

Official record from Alberta →

Inspection summary

Ecole Notre Dame High School - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on April 30, 2026, recorded 6 infractions.

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

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 2 times on April 30, 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 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 April 30, 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 2 times on April 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on April 30, 2026. 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?

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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available onsite to measure food temperatures during food preparation, and none of the cooler units were equipped with refrigerator thermometers to verify internal operating temperatures.Ensure that the kitchen is equipped with an adequate number of calibrated probe thermometers for monitoring food temperatures during preparation, and that all cooler units are equipped with refrigerator thermometers to allow routine temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen area is equipped with only one single-compartment sink, which was observed to be used for multiple purposes, including dishwashing, handwashing, and food handling.Ensure that the kitchen is equipped with at least a two-compartment sink of adequate size to allow for proper washing and sanitizing of the largest utensils in use. If a dishwasher is installed, ensure that it is an NSF-certified commercial dishwasher and is used exclusively for dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing procedures were reviewed during the inspection, and it was identified that the facility was using a single compartment sink to wash utensils used during food preparation.The two-compartment sink dishwashing procedure was reviewed with staff, and they were instructed to dedicate and use the two-compartment sink located in the Food Lab for dishwashing purposes on an interim basis until appropriate dishwashing facilities are provided in the kitchen area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon review, it was identified that the sink in the kitchen was being used for handwashing as well as dishwashing and other activities. Staff were instructed to dedicate this sink for handwashing only and to discontinue its use for any other purposes.
    • 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?
      • The facility was observed preparing, portioning, and serving food items onsite to clients as part of its lunch program. No notification was provided to Alberta Health Services EPH regarding this change in operation. The facility’s current food handling permit restricts onsite food preparation and only permits the sale of prepackaged food items.Ensure that AHS EPH or the local Public Health Inspector is notified in advance of any changes to kitchen operations or food-handling practices prior to implementing such changes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Both staff members involved in food preparation and service were observed to have basic food handling training but did not hold valid Safe Food Handling Certificates.Ensure that staff involved in food handling are enrolled in and maintain a valid Safe Food Handling Certificate that meets the requirements of Section 31 of the Alberta Food Regulation.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

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