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Father Leduc Catholic School - School Kitchen

400 Sheppard Boulevard Leduc AB T9E 1C1 · Food - General

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual whipped‑butter containers labelled ‘Keep Refrigerated’ were found stored at room temperature. These were removed from the pantry at the time of inspection.
    • 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 permit displayed had expired in September 2025. Please ensure that a valid food handling permit is displayed.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a chlorine test strip. The PHI diluted the solution to 100ppm during inspection.Ensure 100ppm concentration is maintained. Obtain chlorine test strips to measure/verify the concentration.100ppm bleach/chlorine sanitizer solution can be prepared by adding half teaspoon of unscented bleach to a liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator in the kitchen was missing a thermometer.Please replace the missing thermometer for proper temperature monitoring. Ensure all coolers at the facility are always supplied with a functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a cooler in the kitchen was measured to be at 5.1C. The thermostat for the cooler was adjusted during inspection. Please place a thermometer inside the cooler and ensure the cooler temperature is always maintained at or below 4C/40F.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not observed. The facility uses chlorine/bleach solution as sanitize. Please obtain chlorine test strips. 100ppm chlorine sanitizer solution is required to sanitize food contact surfaces and/or utensils.