Skip to content
Loading map…

Grassland Community School - Hot Lunch Program

NW 21-67-18 W4 Grassland AB T0A 1V0 · Food - General

Official record from Alberta →

Inspection summary

Grassland Community School - Hot Lunch Program has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 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 3 times across 3 separate inspections, most recently on February 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 5, 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 once on March 15, 2024. 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 6 times across 4 separate inspections, most recently on March 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 4 separate inspections, most recently on March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 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?
      • Mouse droppings are noted in the drawer beside the dishwasher.Ensure that all the measuring spoons and other utensils as well as the utensil holder is washed and sanitized. The drawer area must be cleaned by removing droppings with a bleach-soaked paper towel followed by cleaning and sanitizing of the drawer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinet door above and to the right of the countertop warmer has come of off the top hinge and is in disrepair.Ensure that the cabinet door is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Measuring cups in a drawer beside the dishwasher are noted to have food debris buildup and don't appear to have been washed after being used. 2.Utensil trays in some drawers have buildup of debris.3.Dish drying rack and tray has buildup of grime.4.The food warmer on the counter has buildup of food debris on the bottom of the warmer, and grease buildup on the outside door areas.1-4.The indicated items and equipment must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The outside door areas as well as the inside shelves of the fridges in the kitchen are noted to have buildup of debris and grime. 2.The countertop fridge outside of the kitchen has buildup of grime and debris on the inside.1-2.Ensure that the indicated areas are cleaned and sanitized.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution in spray bottle is measured to be at 10 ppm.Ensure that the bleach solution is made new at the beginning of each day of food preparation and is maintained at 200 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine bleach test strips are expired. Ensure that new chlorine bleach test strips are obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinet door above and to the right of the countertop warmer has come of off the top hinge and is in disrepair.Ensure that the cabinet door is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Measuring cups in a drawer beside the dishwasher are noted to have food debris buildup and don't appear to have been washed after being used. 2.Utensil trays in some drawers have buildup of debris.3.Dish drying rack and tray has buildup of grime.4.The food warmer on the counter has buildup of food debris on the bottom of the warmer, and grease buildup on the outside door areas.1-4.The indicated items and equipment must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The outside door areas as well as the inside shelves of the fridges in the kitchen are noted to have buildup of debris and grime. 2.The countertop fridge outside of the kitchen has buildup of grime and debris on the inside.3.A cart in the kitchen is noted to have buildup of grime and debris.1-3.Ensure that the indicated areas are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution is noted to be made with a bleach solution that contains fabric guard. Ensure that regular bleach without scents or additives is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some rolling pins in a drawer are noted with dough buildup. These rolling pins are not easily cleanable as they have areas that can't be easily cleaned and sanitized.Ensure rolling pins are obtained that are easily cleanable and washed and sanitized after each use.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The dough mixer is noted with heavy buildup of flour and debris all over the mixer.2.Some measuring scoops are noted inside a drawer with buildup of food debris.1-2.The indicated areas and items must be cleaned, sanitized and maintained clean.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.The chlorine bleach sanitizer solution in a spray bottle is measured to be at 50ppm.2.The food contact surfaces and counters are noted with buildup of food debris and grime.1.Ensure that the sanitizer is maintained at 200ppm.2.Food contact surfaces must be cleaned and sanitized before and after food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the two fridges in the kitchen.Thermometers must be placed in all fridges and temperatures monitored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The dough mixer is noted with heavy buildup of flour and debris all over the mixer.2.The inside and outside areas of the microwave are noted to have buildup of grease and grime. 3.Some measuring scoops are noted inside a drawer with buildup of food debris.4.Inside of both ovens in the kitchen have buildup of debris and grime. 5. The inside of the counter food warmer is noted with buildup of debris. 6.Scoops are noted to be stored inside of the dry ingredient containers. 1-5.The indicated areas and items must be cleaned, sanitized and maintained clean.6.Ensure that scoops are removed from containers to be washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Both coolers in the kitchen are noted to have buildup of debris and grime on the outside door areas.2.Utensil trays inside the drawers are noted to have buildup of debris and grime. 3.Debris and dust buildup is noted inside the kitchen cabinets. 4.Clutter is noted under the two compartment sink and in some drawers. 5.The freezer is cluttered on the inside and grime is noted on the outside door areas. 1-3.Ensure all the indicated areas and items are cleaned and sanitized.4-5.The indicated areas must be decluttered and store raw meats in the bottom of the freezer.
Own this business? Add a badge to your website