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Ecole Sainte Catherine - Food

10309 102 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Ecole Sainte Catherine - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 18, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times on March 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 18, 2026. 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 once on October 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times on December 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 18, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • In the Preschool/OSP kitchen area, a number of bottles were observed on the counter that were not labeled with their contents.All containers used to store chemicals, cleaners, sanitizers, or other substances must be clearly labeled to ensure proper identification and safe use. Ensure all bottles are appropriately labeled with their contents and maintained in a manner that prevents confusion or misuse.
    • 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?
      • No valid Food Handler Certificate was posted in a visible location at the time of inspection. Staff advised that a valid certificate is available but was not posted.Ensure a valid Food Handler Certificate is posted in a conspicuous location and readily available for review, as required.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in horizontal bins facing different directions.Ensure utensils are stored so the business ends face the same direction to help reduce potential contamination when handling.Utensils were stored in vertical bins with the business side up.Ensure utensils are stored business side down in vertical bins to help reduce potential contamination when handling.Plan is to run all utensils through the dishwasher and sort properly prior to lunch service starting.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no cover for the ventilation fan above the stove, which creates the potential for dust from the fan to enter food.Cover the ventilation fan.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Two Alberta Food Safety Basics certificates were observed; one individual is currently on leave and the other certificate was expired.At least one person at the facility involved with food handing must have current food safety training.It is highly recommended that all staff handling food, including as part of cooking activities with children, have at least the Alberta Food Safety Basics course.Information sent via email.
  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach is used as the sanitizer in the kitchen. Test strips could not be located.Ensure chlorine test strips are available and used to verify sanitizer concentration each time a solution is prepared.Chlorine bleach solutions must be maintained at 100-200 ppm for food contact surfaces.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the kitchenette did not have an internal thermometer present.Ensure the fridge has an internal thermometer present to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pure maple syrup specifying "refrigerate after opening" was found opened at room temperature. Approximately half the bottle remained and the outside was sticky and dusty.Maple syrup was pulled from the shelf during inspection to be thrown out.Ensure label directions for food storage are followed.

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