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Fort Saskatchewan High School - Cafeteria

10002 97 Avenue Fort Saskatchewan AB T8L 1R2 · Food - General

Official record from Alberta →

Inspection summary

Fort Saskatchewan High School - Cafeteria has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on October 14, 2025, found no infractions.

1 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 9 times across 6 separate inspections, most recently on November 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on October 2, 2025. 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?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 18, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 April 3, 2024. 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit holding chocolate milk and deviled eggs was 20 degrees Celius. The milk and eggs were discarded by the operator.
    • 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?
      • 1. Evidence of mice was observed in three different trap stations. Three deceased mice were observed.2. No Up to date pest control recrods were observed.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Sanitizer dispenser used for food approved sanitizer observed to be in disrepair. Please ensure dispenser is repaired. In the meantime, the operator is using a quaternary sanitizer from Diversy to fill our 3rd dishwashing sink.
  4. Risk Management 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)?
      • *Bleach test strips were observed to be expired (expiry date May 2024). Please ensure test strips are obtained to be able to monitor the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Sanitizer dispenser used for food approved sanitizer observed to be in disrepair. Please ensure dispenser is repaired.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer dispenser not working/ not dispensing. Ensure sanitizer dispenser is repaired. Food surface sanitizers were tested and observed to be less than 200 ppm (tested with test strips at 100ppm). Ensure sanitizer solution is maintained at sanitizing concentration for food surface sanitizing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.Sept 27, 2024: The dishwasher was still not pulling the sanitizer solution. The machine was fixed and broke down again. Please continue using the dishwashing sink in the facility to sanitizer dishware, utensils or equipment until the dishwasher is repaired or replaced.November 7,2024: Mechanical dish machine not working.
  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.Sept 27, 2024: The dishwasher was still not pulling the sanitizer solution. The machine was fixed and broke down again. Please continue using the dishwashing sink in the facility to sanitizer dishware, utensils or equipment until the dishwasher is repaired or replaced.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired. Sept 16, 2023: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. More than 2 cycles were completed with 0ppm sanitizer concentration, and the sanitizer line primed without success. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer concentration was not being tested and recorded. Please test (at least once or twice) daily and record the sanitizer concentration of the mechanical dishwasher after the sanitizing cycle using the chlorine test strips at the facility.
    • 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?
      • There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.April 03, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed. Sept 16, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of Quat sanitizer solution was measured to be at 0ppm. The staff prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained at all times. Test strips must always be available to measure the concentration.
    • 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?
      • Temperature records are not being maintained for any of the temperature regulating units. Dishwashing sanitizer record is not maintained.Ensure temperatures are measured and recorded at least twice a day. Sanitizer measurement should be done at the beginning of the day.April 03, 2024: Temperature logs and sanitizer logs were still not observed. A temperature monitoring template will be sent with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above other food items in the walk-in freezer. The staff present moved the meat to the lower shelf during inspection.Please ensure raw meat is always stored on the lower shelf to prevent cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .April 03, 2024: 0ppm chlorine sanitizer solution was still measured after the sanitizing cycle of the low temperature dishwasher. This is an on-going violation and must be corrected. Contact your service technician for repairs. As discussed, all washed dishware, utensils or equipment must be sanitized in the dishwashing sink using 200ppm Quat solution until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing sink located in the kitchen area was empty. The staff placed a roll of paper towel close to the sink as a temporary solution. Please refill the paper towel dispenser.
    • 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?
      • There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.April 03, 2024: Pest control records were still not observed. Please email a copy of your pest control records to the Public Health Inspector as discussed.
  9. Monitoring Inspection

    4 infractions

    • 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?
      • Temperature records are not being maintained for any of the temperature regulating units. Dishwashing sanitizer record is not maintained.Ensure temperatures are measured and recorded at least twice a day. Sanitizer measurement should be done at the beginning of the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food in the hot holding unit was at an internal temperature of 45C. Food handler indicated food was stored in the unit about 15 minutes prior.Food was taken out for reheating. Hot holding unit was at 40C and just heating up.Ensure food is reheated to a minimum of 74C and do not store in the hot holding unit until, unit is above 140F/60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwasher was at 0ppm of chlorine even after priming and several cycles.- Food handler was observed towel drying cleaned dishesEnsure the sanitizing step is completed by immersing the washed and rinsed dishes in 100ppm of chlorine solution or 200ppm of quat solution for a minimum of 2 minutes until dishwasher can be repaired.Cleaned dishes should be left to air dry on the drying rack .
    • 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?
      • There is no pest monitoring program implemented at the facility.The AHS pest control checklist will be sent with this email.Ensure records and completed at least once a month and keep records available at the facility.

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