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Hillside Jr/Sr High School - Cafeteria

4701 52 Avenue Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Hillside Jr/Sr High School - Cafeteria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 28, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on September 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing refrigeration unit temperature was measured to be 12.4*CCorrection:- Service, repair or replace the standing refrigeration unit in the concession area.Previously cited violation:Standing refrigeration unit at the front concession area measured an internal temperature of 12.4*C.- High risk food items were relocated to another refrigeration unitCorrection:- Adjust or service the front concession standing refrigeration unit in a manner where an internal temperature no greater than 4.0*C is maintained.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured to contain 200 ppm chlorine sanitizer solution.Sanitizer solution was mixed with soap.Corrected during inspection:- Sanitizer / Soap mixture was discarded and a 200 ppm chlorine sanitizer solution was made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing refrigeration unit at the front concession area measured an internal temperature of 12.4*C.- High risk food items were relocated to another refrigeration unitCorrection:- Adjust or service the front concession standing refrigeration unit in a manner where an internal temperature no greater than 4.0*C is maintained.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available during food handling.Correction:- ensure that sanitizer solution is available during hours of food preparation and food service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Groundbeef temperature was measured to be 48*CCorrected during inspection:- Groundbeef batches were divided and heated to an excess temperature of 60*CEnsure that hot-held food product temperatures exceed 60*C
  7. Monitoring Inspection

    0 infractions

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