Ecole Plamondon School - Kitchen
9814 100 old Trail Plamondon AB T0A 2T0 · Food - General
Inspection summary
Ecole Plamondon School - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on September 21, 2026, recorded 2 infractions.
1 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.
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 4 times across 4 separate inspections, most recently on September 21, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 3 times across 3 separate inspections, most recently on September 25, 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?
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 21, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed in multiple ingredient containers with the handles in direct contact with the food products. Corrected by repositioning the scoops so that the handles remained out of the ingredients.Ensure scoops are stored in a manner that prevents the handles from contacting food to minimize the risk of contamination. Staff should continue to monitor storage practices to maintain sanitary conditions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Multiple expired chlorine test strips were observed on site during the inspection.The operator discarded the expired test strips and obtained new replacement test strips during the inspection.Ensure only unexpired test strips are maintained on site and routinely used to verify sanitizer concentrations. Staff should regularly monitor sanitizer solutions to ensure they are maintained at the required concentration for effective sanitization.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 in March 2025.Ensure chlorine test strips capable of measuring 100-200 ppm are available for monitoring chlorine concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Countertop trim was missing on part of the side countertop.Ensure all counters and trim are in good repair and maintained so they are smooth, impervious to moisture, and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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.Ensure chlorine test strips capable of measuring 100-200 ppm are available for monitoring chlorine concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Countertop was lifting on the island and near the stove.2. Countertop trim was missing on one side of the island. Trim on the cabinet above the stove was pulling apart.Ensure all counters and trim are in good repair and maintained so they are smooth, impervious to moisture, and easy to clean.Note: it is planned that the counters will be replaced with stainless steel.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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.Ensure chlorine test strips capable of measuring 100-200 ppm are available for monitoring chlorine concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Countertop was lifting on the island and near the stove.2. Countertop trim was missing on one side of the island. Trim on the cabinet above the stove was pulling apart.Ensure all counters and trim are in good repair and maintained so they are smooth, impervious to moisture, and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?