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HJ Cody School Canteen

4520 50 Street Sylvan Lake AB T4S 1A4 · Food - General

Official record from Alberta →

Inspection summary

HJ Cody School Canteen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on May 4, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on March 18, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 18, 2024. For example: Is the facility free of a pest infestation?

  • 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 once on May 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in exhaust hood observed with build-up and requiring a deep clean.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Was not able to confirm if facility has obtained test strips after asking staff if any was present within the kitchen. Previous infraction- No test strips present to verify the concentration of sanitizing solution for either dishwashing, or food contact surface sanitizing. Surfaces should be sanitized after use with a 100 ppm bleach solution (or a 200 ppm quat solution). Appropriate test strips for the type of sanitizer used are required.
    • 15. Is the facility free of a pest infestation?
      • Facility has voluntarily closed. Site has begun a deep clean of the facility, disposing of all bulk food. Facility has sealed areas of concern addressed by PHI. Facility has begun sanitization of all equipment. School operator mentioned a request to school district to obtain professional pest control company to help mitigate pest.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Was not able to confirm if facility has obtained test strips after asking staff if any was present within the kitchen. Previous infraction- No test strips present to verify the concentration of sanitizing solution for either dishwashing, or food contact surface sanitizing. Surfaces should be sanitized after use with a 100 ppm bleach solution (or a 200 ppm quat solution). Appropriate test strips for the type of sanitizer used are required.
    • 15. Is the facility free of a pest infestation?
      • Observed several mice droppings within the school canteen, within cabinets and drawers, behind the deep freezers and within the stove's bottom drawer component. Please ensure to dispose of all the food around the affected areas as discussed. Please clean and sanitize all equipment, food dishes, and surfaces areas throughout the kitchen with a bleach solution.Ensure mice droppings/urine and any nest, are sprayed with a 1:9 ratio of bleach to water and left to soak on for 5-10 minutes before cleaning up. Have staff members wear a tight-fitting mask and gloves during clean up. Additional documents will be included with the report. Once cleanup is complete, arrange the kitchen in a way where food is elevated to cabinets off the floor, or stored in rodent proof bins.

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