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Glendale School

2415 Kelwood Drive SW Calgary AB T3E 3Z8 · Food - General

Official record from Alberta →

Inspection summary

Glendale School has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on May 21, 2025, found no infractions.

1 of 4 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 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 3 times across 3 separate inspections, most recently on May 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on April 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand 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)?
      • 1) Reusable dishes/utensils are being washed/sanitized in the 2-compartment sink since the demand is too large for the dishwasher.--ACTION: upgrade the dishwasher to a commercial dishwasher OR install more sinks to accomplish 3-compartment dishwashing/sanitizing. (OR switch to disposable dishes/utensils, etc).
  3. 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)?
      • 1) Reusable dishes/utensils are being washed/sanitized in the 2-compartment sink since the demand is too large for the dishwasher.--ACTION: upgrade the dishwasher to a commercial dishwasher OR install more sinks to accomplish 3-compartment dishwashing/sanitizing. (OR switch to disposable dishes/utensils, etc).
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was much greater than 100 ppm.-solution was diluted to 100ppm.-1/2 tsp of bleach per 1 Litre of water yields 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available to measure temperatures of food (hot and cold). -obtain a probe thermometer-ensure all cold foods are received and stored at 4Celsius or less-ensure all hot foods are stored at 60Celsius or above.-implement a temperature log sheet to record these items with dates/times.

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