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Georges H. Primeau School - Food

811 Grandin Drive Morinville AB T8R 1L7 · Food - General

Official record from Alberta →

Inspection summary

Georges H. Primeau School - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on January 30, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on January 26, 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 once on January 26, 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?

  • 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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 12, 2025. 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 March 20, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Staff members were unaware of how to manually wash dishes. Manul dishwashing procedure was discussed with staff members during the inspection. Wash with soap and water in the first sink, rinse with clean water in the second sink and prepare a quat solution at 200 ppm in the third sink. Leave clean dishes fully submerged in the quat solution for at least two minutes and air dry them. 2. It was noted that the mechanical dishwasher was not connected to the detergent, making it only a sanitizing machine. Staff members were not trained properly on how to use this equipment. Staff members were not filling the sanitizer prior to using it. The water was noted to be flowing through the line. The operator was able to figure out how to fill the water tank during the inspection. The sanitizing temperature was not achieved during the inspection. This might be due to the fact water booster did not have adequate time to heat the water inside the tank. A risk management inspection would be conducted to verify the temperature. Please ensure that this equipment reached 71 degrees C at plate level. Please train staff members on how to use this equipment. All dishes must be washed using soap and rinsed using water prior to using the mechanical sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quat test strips were not observed. The operator placed an order during the inspection. 2. It was noted that the facility was not testing the sanitizing temperature. Please ensure to monitor the sanitizer and ensure it is maintained at or above 71 degrees C.
    • 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 not observed. Please maintain monthly pest control records.
    • 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?
      • An updated copy of the food handling permit was not observed.Please post an updated copy of the food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Accumulation of debris was noted inside and underneath the mechanical sanitizer, on the cooking equipment.Please clean the indicated areas and ensure they are maintained in a clean and sanitary manner at all times.
  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?
      • The mechanical dishwasher was not in operational state at the time of inspection. The operator indicated that they were using disposable customer utensils. All reusable dishes were being washed/sanitized using three compartment dishwashing method.Please repair the dishwasher.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher was not in operational state at the time of inspection. The operator indicated that they were using disposable customer utensils. All reusable dishes were being washed/sanitized using three compartment dishwashing method.Please repair the dishwasher.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be eating while performing various tasks.Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items were noted to be stored with food related items. Please be advised that food related items must not be stored with nonfood related items. Please designate an area to store nonfood related items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary state at all times.

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