Frank Spragins High School
190 Tamarack Way Fort McMurray AB T9K 1A1 · Food - General
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?