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Ecole St. Paul Regional High School - Foods Room

4701 44 Street St. Paul AB T0A 3A3 · Food - General

Official record from Alberta →

Inspection summary

Ecole St. Paul Regional High School - Foods Room has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on April 10, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 across 2 separate inspections, most recently on February 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on September 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on November 20, 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Cracked floor area next to 3 compartment sink/dishwasher.Ensure that floor is in good repair to facilitate easy cleaning and sanitization.*20 Nov 2025 - Repeated violation - please address this recurring issue.Also observed chipped flooring in other sections of the kitchen. Ensure that these areas are repaired as well.
  3. Monitoring 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)?
      • Dishwasher was at 66, 68 and 71C. Ensure dishwasher reaches minimum of 71C for effective sanitization.Monitor internal temperature of 71C prior to dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor area next to 3 compartment sink/dishwasher.Ensure that floor is in good repair to facilitate easy cleaning and sanitization.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher appeared to be leaking during cycle - please identify the source of leaks and repair as all equipment used must be in good repair.
  6. Monitoring 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)?
      • Chlorine test-strips were unavailable. Ensure that you have valid chlorine test strips to determine the effective concentration of sanitizer solution.Send a photo of test-strips once obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher appeared to be leaking during cycle - please identify the source of leaks and repair as all equipment used must be in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils (spoon, forks and knives) were improperly stored (stored with the business end facing upward). Ensure that business end of the utensils are facing downward to prevent contamination. 09/09/2024 - This seems to be a recurring item. Please do correct and send a photo. Thanks
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils (spoon, forks and knives) were improperly stored (stored with the business end facing upward). Ensure that business end of the utensils are facing downward to prevent contamination.
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