Frank Spragins High School
190 Tamarack Way Fort McMurray AB T9K 1A1 · Food - General
Inspection summary
Frank Spragins High School has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 15, 2026, recorded 1 infraction.
1 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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 13 times across 8 separate inspections, most recently on June 15, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 5 separate inspections, most recently on May 21, 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?
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 4 times across 4 separate inspections, most recently on April 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 28, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
11 inspections
- 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)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.May 6, 2026 - Dishwasher measured less than 71C (66.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.May 21, 2026 - Dishwasher measured less than 71C (68.9C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. May 28, 2026 - Dishwasher measured less than 71C (66.8C and 67.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client and staff dishes/utensils should be single use disposable until the dishwasher is operating properly.June 4, 2026 - Dishwasher measured less than 71C (67.3C and 67.7C). Repair dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.May 6, 2026 - Dishwasher measured less than 71C (66.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.May 21, 2026 - Dishwasher measured less than 71C (68.9C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. May 28, 2026 - Dishwasher measured less than 71C (66.8C and 67.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client and staff dishes/utensils should be single use disposable until the dishwasher is operating properly.June 4, 2026 - Dishwasher measured less than 71C (67.3C and 67.7C). Repair dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Frequency of monitoring wiping cloth sanitizer concentration is not sufficient to ensure the required concentration is maintained. Strongly recommend creating a fillable monitoring chart to be completed as the shift is worked.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth sanitizer solution measured 10ppm - new solution prepared during inspection measuring 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.May 6, 2026 - Dishwasher measured less than 71C (66.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.May 21, 2026 - Dishwasher measured less than 71C (68.9C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.May 28, 2026 - Dishwasher measured less than 71C (66.8C and 67.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client and staff dishes/utensils should be single use disposable until the dishwasher is operating properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Frequency of monitoring wiping cloth sanitizer concentration is not sufficient to ensure the required concentration is maintained. Strongly recommend creating a fillable monitoring chart to be completed as the shift is worked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.May 6, 2026 - Dishwasher measured less than 71C (66.1C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.May 21, 2026 - Dishwasher measured less than 71C (68.9C) at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.
- 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?
- Pest monitoring inspection records were not up to date - AHS pest monitoring checklist was available in the logbook onsite but last completed sheets were from 2025. Discussed with food handler during inspection. Ensure monthly monitoring inspections occur, and records are kept onsite for review. Complete a current monitoring inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth sanitizer bucket solution measured 0ppm chlorine at the time of the inspection and there wasn't enough solution to cover the cloth in the bucket. Food handler indicated that a new sanitizer solution bucket and chlorine test strips had been ordered. When in use the wiping cloth sanitizer solution must be maintained at 100ppm chlorine.Food handler indicated that he was transitioning to using the spray sanitizer solution with paper towels now that the lunch service was finished.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.May 6, 2026 - Dishwasher measured less than 71C at plate level after 2 cycles. Discussed issue with food handler and admin - work order placed during inspection. Dishwasher may be used to clean cooking tools however all equipment must also be sanitized in the sink afterwards. Client dishes/utensils should be single use disposable until the dishwasher is operating properly.
- 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?
- Pest monitoring inspection records were not up to date - AHS pest monitoring checklist was available in the logbook onsite but last completed sheets were from 2025. Discussed with food handler during inspection. Ensure monthly monitoring inspections occur, and records are kept onsite for review. Complete a current monitoring inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were in use and no sanitizing solution was present for their storage when not in active use. Discussed wiping cloth protocol with the food handler (AHS wiping cloth handout was posted in the cooking area and pointed out to operator during discussion). A 100ppm chlorine sanitizing solution bucket was prepared during the inspection.Bleach solution in spray bottle measured 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing from the fridge next to the dishwasher and the student fridge. All coolers and freezers need an internal thermometer for temperature monitoring. Install thermometers in these fridges - recommend having extra thermometers onsite for as needed future use.Student fridge measured greater than 4C at the time of the inspection. Discussed with operator and asked the operator to adjust the temperature setting and monitor the fridge temperature to ensure it drops to the required temperature. If the fridge remains above 4C discontinue use until it can be repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher measured less than 71C at plate level after 2 cycles. Discussed with operator, who had been watching the manifold display when monitoring/recording the dishwasher temperature. A waterproof digital maximum recording thermometer was available onsite and protocol of using the thermometer to monitor temperature was reviewed and executed during the inspection.Operator indicated that he had not used the dishwasher yet that day (inspection occurred at lunchtime - dishes were in the dishwasher). Ensure that the dishwasher temperature is monitored and established to be operating at above 71C at plate level, if this is not the case then the 3-compartment manual dishwashing method should be used until the dishwasher is repaired.
- 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?
- Pest monitoring inspection records were not up to date - AHS pest monitoring checklist was available in the logbook onsite but last completed sheets were from 2025. Discussed with food handler during inspection. Ensure monthly monitoring inspections occur, and records are kept onsite for review. Complete a current monitoring inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- left white freezer door shelves- coffee cabinet shelves
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing from the left white freezer. All coolers and freezer need an internal thermometer for temperature monitoring.Recently cooked candied bacon had been transferred to a hold holding unit that was not plugged in. Ensure all hot holding units are preheated prior to adding food products. - Hot holding unit turned on and bacon reheated during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach supply ran out during the inspection. Obtain additional supply of bleach immediately for dish and surface sanitation.Discussed how to prepare a chlorine sanitizer solution with the food handler onsite - do not add soap to solution. Ensure wiping cloths are stored in a sanitizing solution when not in active use and transferred to laundry when visibly soiled. Damp wiping cloths noted on multiple counters.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing from the left white freezer. All coolers and freezer need an internal thermometer for temperature monitoring.Recently cooked candied bacon had been transferred to a hold holding unit that was not plugged in. Ensure all hot holding units are preheated prior to adding food products. - Hot holding unit turned on and bacon reheated during inspection.
- 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?
- Pest monitoring inspection records last completed in February 2024. Ensure monthly pest monitoring inspections are conducted and recorded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written dishwashing methods were not observed. Ensure that dishwashing procedures are available and accessible near the dishwashing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cleaning cloth used for sanitation was observed damp and on top of the sanitizing spray bottle. The cloth was placed in the dirty laundry pile.Ensure equipment and food contact surfaces are maintained in a sanitary condition by sanitizing with single use paper towel or cleaning cloths that are immersed in sanitizing solution when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer was not observed in the chest freezer that is outside of the kitchen. Ensure that thermometers are available for accurate temperature control.
- 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?
- Pest control records were observed incomplete. Maintain and complete pest control records by filling and completing all the information on the pest control documents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written dishwashing methods were not observed. Ensure that dishwashing procedures are available and accessible near the dishwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?