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Elboya School - Food

4804 6 Street SW Calgary AB T2S 2N3 · Food - General

Official record from Alberta →

Inspection summary

Elboya School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 1, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on October 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 April 9, 2024. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outstanding violation October 1, 2026:The mouse dropping has not been cleaned. Address this outstanding violation as highlighted below.Previous violation Mouse droppings were observed underneath the sink, by the microwave, in the cabinet and shelving across the fridge used for storing brown bagging launches. Please ensure the following:- Retain the services of a licensed professional pest control operator and implement an ongoing pest management program- Perform a deep clean and disinfection of the facility with 1000 ppm bleach solution and remove all mice droppings. - Ensure the facility is decluttered and nothing is stored on the floor that would make regular cleaning difficult.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-safe sanitizer was available in the room where the refrigerator used for storing brown bag lunches was located.- Provide and maintain an approved food-safe sanitizer in the food storage area. Ensure sanitizer is readily available for routine cleaning and sanitizing of food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety plan was not available for review at the time of inspection. - Maintain a copy of the food safety plan on-site and ensure it is readily available for review during inspections. Ensure the food safety plan is being followed for the brown bagging program at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed underneath the sink, by the microwave, in the cabinet and shelving across the fridge used for storing brown bagging launches. Please ensure the following:- Retain the services of a licensed professional pest control operator and implement an ongoing pest management program- Perform a deep clean and disinfection of the facility with 1000 ppm bleach solution and remove all mice droppings. - Ensure the facility is decluttered and nothing is stored on the floor that would make regular cleaning difficult.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed underneath the sinks, by the oven/microwave, by the freezer. Please ensure the following:- Continue implementing a professional pest control program.- Perform a deep clean and disinfection of the facility with 1000 ppm bleach solution and remove all mice droppings. - Ensure the facility is decluttered and nothing is stored on the floor that would make regular cleaning difficult. *** Repeat violation observed April 26th 2024 re inspection***Mice droppings were observed in-between the microwave/oven and under the handwashing sink. - Please clean and disinfect the kitchen using 1000 ppm of bleach- Continue to monitor for pest using the services of the pest control management company.- Ensure foods are stored in a pest proof container with a tight-fitting lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and/or records were not maintained. Please ensure that the written sanitation procedure is designed and maintained for safe and sanitary operation of the facility. *** Update April 26th 2024 re-inspection***Written sanitation procedures/plan were not developed. - Please develop a sanitation schedule that includes all areas and equipment in the kitchen to help monitor the frequency of cleaning and enhance sanitary conditions around the kitchen.
  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed underneath the sinks, by the oven/microwave, by the freezer. Please ensure the following:- Continue implementing a professional pest control program.- Perform a deep clean and disinfection of the facility with 1000 ppm bleach solution and remove all mice droppings. - Ensure the facility is decluttered and nothing is stored on the floor that would make regular cleaning difficult. *** Repeat violation observed April 26th 2024 re inspection***Mice droppings were observed in-between the microwave/oven and under the handwashing sink. - Please clean and disinfect the kitchen using 1000 ppm of bleach- Continue to monitor for pest using the services of the pest control management company.- Ensure foods are stored in a pest proof container with a tight-fitting lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and/or records were not maintained. Please ensure that the written sanitation procedure is designed and maintained for safe and sanitary operation of the facility. *** Update April 26th 2024 re-inspection***Written sanitation procedures/plan were not developed. - Please develop a sanitation schedule that includes all areas and equipment in the kitchen to help monitor the frequency of cleaning and enhance sanitary conditions around the kitchen.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was not available to sanitize food contact surfaces. Please ensure a food grade sanitizer is available. Examples of food grade sanitizers:-bleach solution 100 ppm- QUAT solution 200ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bigs trays were not being sanitized after being washed. Please follow proper manual dishwashing procedures.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed underneath the sinks, by the oven/microwave, by the freezer. Please ensure the following:- Continue implementing a professional pest control program.- Perform a deep clean and disinfection of the facility with 1000 ppm bleach solution and remove all mice droppings. - Ensure the facility is decluttered and nothing is stored on the floor that would make regular cleaning difficult.
    • 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 doing more than minimal food handling. Please follow the permit terms and restrictions that are stated on the food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the pans that was stored as "clean" had dry food debris on it. Please ensure dishwashing is done properly and dishes are clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The surfaces of the kitchen ( by the appliances) were visibly dirty and had layers of dust on them. Please clean and sanitize the kitchen thoroughly.2. Hard to reach areas of the kitchen were dirty and mouse droppings were seen. Please clean and sanitize thoroughly.3. Area underneath the sink is cluttered. Please declutter. 4. Written sanitation procedures and/or records were not maintained. Please ensure that the written sanitation procedure is designed and maintained for safe and sanitary operation of the facility.

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