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Guthrie School - Food

198 Range Road 244 Lancaster Park AB T0A 2H0 · Food - General

Official record from Alberta →

Inspection summary

Guthrie School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on January 28, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. 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 8 times across 5 separate inspections, most recently on January 28, 2025. 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 2 times on November 15, 2023. 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 2 times across 2 separate inspections, most recently on January 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 15, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. 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)?
      • The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.Jan 27, 2024: A handwashing sink had been installed at the canteen. A 2-ccompartment sink is still required.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach/Chlorine sanitizer solution in spray bottles was too strong. The solution was bleaching out test strips. A 100ppm solution was prepared by the PHI during inspection for use on food contact surfaces.As discussed, please ensure the required concentration is used to sanitize food contact surfaces, equipment or utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.Jan 27, 2024: A handwashing sink had been installed at the canteen. A 2-ccompartment sink is still required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents at the food preparation room and ceiling tiles close to the vents were unclean. Dirt and debris were observed. Clean the vents and ceiling tiles.
  3. 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)?
      • The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
  4. 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)?
      • The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
  5. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lysol wipes and other products were in use that are not approved food safe sanitizers as they are scented and require a rinse step. It was discussed with the operators to make the switch to bleach at 100-200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container which previously held laundry detergent was being used for popcorn oil. This was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of "I can't believe it's not butter" was being stored at room temperature, despite labelling stating it must remain refrigerated after opening. This was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to ensure cooking temperatures, despite the facility regularly BBQing food for children. Additionally, thermometers are required in all fridges to ensure temperatures are at 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The canteen portion of the kitchen has only a single compartment sink, which is currently being used for handwashing, preparation and dishwashing. At minimum, a 3-compartment sink or 2-compartment with additional handwashing sink must be installed to meet the requirements of the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • An individual in care and control of the facility does not have a food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves near the back laundry room have been constructed of unfinished wood and must be painted or stained so as to make them smooth, impervious to moisture, and easy to clean.
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