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Ernest Manning High School

20 Springborough Boulevard SW Calgary AB T3H 0N7 · Food - General

Official record from Alberta →

Inspection summary

Ernest Manning High School has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on May 26, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions 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 3 times across 3 separate inspections, most recently on May 26, 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 2 times across 2 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 17, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Risk Management 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)?
      • A waterproof maximum-registering thermometer was not available to monitor the dishwasher rinse temperature.*Purchase a waterproof maximum-registering thermometer to accurately record the dishwasher temperature. The minimum required surface temperature at the dish level must reach 71°C.
  2. 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)?
      • A waterproof maximum-registering thermometer was not available to monitor the dishwasher rinse temperature.*Purchase a waterproof maximum-registering thermometer to accurately record the dishwasher temperature. The minimum required surface temperature at the dish level must reach 71°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area and the area beneath the cooking line were unclean, with visible food debris present.*Ensure these areas are thoroughly cleaned and maintained in a sanitary condition at all times.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT solution was 50ppm. Please ensure the concentration of the QUAT sanitizer is 200 ppm.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Propane tanks were stored by the handwash sink in the kitchen.-remove the propane tanks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food/sauce spills/debris were observed under the shelving in the walk-in cooler.-clean the shelves, floor, etc in the walk-in cooler.
  6. Demand Inspection

    0 infractions

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