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Hillside Community School - Snack Program

9410 106 Avenue Grande Prairie AB T8V 1H8 · Food - General

Official record from Alberta →

Inspection summary

Hillside Community School - Snack Program has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 22, 2025. The most recent inspection, on September 16, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 September 16, 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 2 times across 2 separate inspections, most recently on September 16, 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 September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 16, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

2 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Using disinfectant wipes that are not food safe. No food safe sanitizer available to prepare sanitizer solution. - Ensure a food safe sanitizer is available is sanitize surfaces such as 100 ppm chlorine (1/2 tsp plain bleach in 1 litre water) - Solution should be available in a sanitizer bucket to store wiping cloths in between uses and a spray bottle to wipe down surfaces- Remove disinfectant wipes from kitchen
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but are not being filled out each day of operation or with temperature recording- Ensure temperature logs are completed each day the kitchen operates and that the temperature of each unit is being logged, even if out of desired range. If there is an issue with the temperature, write the corrective actions such as moving out high risk foods, calling for repairs, posted signage of unit not in good working order, etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cutlery/utensils are displayed with the "business end" facing upwards. Utensils flipped so that handles are facing up.- Ensure utensils are offered with the handles up to prevent contamination. Label containers to identify utensil type.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One standup refrigerator temperature is unsatisfactory at 12.3 degrees Celsius. Containers of margarine were moved to another refrigerator operating at satisfactory temperatures. Remaining foods are bread and soda not requiring refrigeration for food safety purposes.- Ensure the refrigerator is capable of maintaining foods at 4 degrees Celsius or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper manual dishwashing procedure is not occurring as there is no sanitizer solution available to sanitize dishes- ensure proper manual dishwashing is occurring with a wash-rinse-sanitize step.- Obtain a suitable sanitizer such as bleach to prepare a chlorine solution at 100 ppm or quat based sanitizer prepared at 200 ppm- PHI will provide a 2-compartment manual dishwashing poster to be printed and posted in the kitchen*chlorine test strips are available but accuracy of strips unknown as no solution available to verify. Recommend to purchase new test strips to correspond with sanitizer
    • 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 available at the time of the inspection- AHS Pest Control Checklist sent to operator** Ensure pest control is conducted at least monthly, and records are retained on site9.16Pest control records not available for review. Traps are present from Caplan Environmental.- Ensure pest control records are available for review. Pest control monitoring is to be completed at least once per month and documented.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A standup refrigeration is not maintaining adequate cold holding temperature. - Ensure the refrigerator is capable of operating at 4 degrees Celsius or colder.
  2. Monitoring Inspection

    1 infraction

    • 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 available at the time of the inspection- AHS Pest Control Checklist sent to operator** Ensure pest control is conducted at least monthly, and records are retained on site

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