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Holy Family Academy - Institutional Kitchen

112 4 Avenue E Brooks AB T1R 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Holy Family Academy - Institutional Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 15, 2025. The most recent inspection, on January 16, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on December 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer available was hospital-grade, not food-grade.* Please ensure that an approved food-grade sanitizer (bleach or quats) is obtained and a solution is mixed accordingly. A template with instructions on how to prepare the sanitizer solution will be sent to the email on file.Label the bottle clearly with the type of sanitizer used (either bleach or quats).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no thermometers in the fridges.Please ensure that thermometers are placed in all fridges to allow for proper temperature monitoring.

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