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Exshaw School - Cafeteria

27 Mount Allen Drive Exshaw AB T0L 2C0 · Food - General

Official record from Alberta →

Inspection summary

Exshaw School - Cafeteria has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on August 26, 2026, recorded 2 infractions.

None of the 4 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: 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 August 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)?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on May 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 November 24, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Demand 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)?
      • *Repeat Violation, first stated in 2019*No quat testing strips present. Please obtain quat test strips for testing your surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food and utensils stored on stage area. Food (fridges, etc.) and utensils should not be stored on stage as non-kitchen related items are also stored her and this area is used for student activities. If renovation done, should have separate or blocked off area for food/utensil storage; lockable cabinets/fridges would also be acceptable.There also needs to be better organization of this area so that there isn't chemicals stored next to utensils (or food).
  2. Demand 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)?
      • No quat testing strips present. Please obtain quat test strips for testing your surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food and utensils stored on stage area. Food (fridges, etc.) and utensils should not be stored on stage as non-kitchen related items are also stored her and this area is used for student activities. If renovation done, should have separate or blocked off area for food/utensil storage; lockable cabinets/fridges would also be acceptable.There also needs to be better organization of this area so that there isn't chemicals stored next to utensils (or food).
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing several rings. To be removed when foodhandling. Corrected during inspection.Also are to turn of taps with paper towel after handwashing to prevent re-contaminating hands. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs were not provided to students to handle food (trays of sandwiches, watermelon provided to classroom). Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips present. Please obtain quat test strips for testing your surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food and utensils stored on stage area. Food (fridges, etc.) and utensils should not be stored on stage as non-kitchen related items are also stored her and this area is used for student activities. If renovation done, should have separate or blocked off area for food/utensil storage.There also needs to be better organization of this area so that there isn't chemicals stored next to utensils (or food).
  4. 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)?
      • No quat testing strips could not be located. Please obtain quat test strips for testing your surface sanitizer.There was no thermometer with a min/max function for checking to ensure the temperature (at dish level) of the dishwasher is at least 71C/160F. Please obtain a waterproof thermometer with a min/max function.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No thermometer could be found in the dairy fridge and the "working" fridge has an inaccurate thermometer. Please keep an accurate thermometer in each fridge.

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