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Holy Family School

904 32 Street SE Calgary AB T2A 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Holy Family School has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on March 19, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 19, 2026. 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 November 26, 2024. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on March 19, 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 2 times across 2 separate inspections, most recently on January 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 19, 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. Risk Management Inspection

    1 infraction

    • 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?
      • Facility did not have a food safety plan onsite for their hot lunch program.Please develop a food safety plan discussing the steps and preventative measures involved with the hot lunch program starting from receival.Status: Outstanding
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir Tb was being used as a sanitizer solution to clean surfaces where food prep occurred. Oxivir Tb is not an approved sanitizer for food contact surfaces.Please switch to a sanitizer that is appropriate for cleaning food contact surfaces and utensils. Use a bleach water solution at 100ppm (1/2 teaspoon of bleach per liter of water).
    • 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?
      • 1.Operator did not keep temperature logs for receiving and prior to serving the hot lunches. Please keep temperature logs for the hot lunches upon receiving and prior to serving to ensure food is being held at 60C or greater.2. Facility did not have a food safety plan onsite for their hot lunch program.Please develop a food safety plan discussing the steps and preventative measures involved with the hot lunch program starting from receival.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reusable utensils used for food service and food prep were not being separated from staff dishes in the staff room dishwasher.Please ensure staff dishes are separated from food service utensils to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Container on pushcart used to store single use utensils was visibly dirty with food debris on the inside. Please remove the utensils and clean out the container so it is in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer to ensure cooked food was kept at the right temperature.-Please provide probe thermometer to ensure foods are cooked to, delivered and maintained at the right temperatures: cold food below 4 and hot food above 60 degrees Celsius.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler did not have food safety training or certificate.-Please ensure the food handler have the appropriate food safety training and certificate.
  5. Monitoring Inspection

    0 infractions

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