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Lester B. Pearson High School - Kitchen

3020 52 Street NE Calgary AB T1Y 5P4 · Food - General

Official record from Alberta →

Inspection summary

Lester B. Pearson High School - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 18, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on October 29, 2024. 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 18, 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 2 times across 2 separate inspections, most recently on September 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on September 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 3 separate inspections, most recently on September 8, 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • - First cited Sept 8 2026: Mouse droppings were observed in the following areas (but not limited to): - along the entire back wall underneath the 3 stacked commercial ovens and behind the roll out dry storage bins - under the chemical storage rack (near the aprons) - under the dry storage racks and on some bins / trays in the area - significant droppings observed underneath racks in the bakery dry storage area and some trays, as well as on sealed dry products ( like flour and sugar) ** Pest control is in place - Ecopest contracted by the school, and some bait stations were observed in some areas (not all). Please ensure a professional pest control company is contacted to inspect, treat, and eradicate the mouse infestation in the kitchen. Seal all potential entry points that may be allowing pests into the building. Properly clean all mouse droppings to allow for monitoring. For containers in the dry storage areas that have droppings, remove droppings, and sanitize the containers through the dishwasher. Provide all documentation relating to work completed and pest reports to your local public health inspector for review. ** ** Sept 18 2026 reinspection: IN PROGRESS. A majority of the mouse droppings were cleaned and bins were sanitized. Some mouse droppings were observed at the time of the inspection ( may be the old ones or new ones). Ecopest completed site visit Sept 9 2026. Existing traps indicated no activity, and technician found 1 mouse captured on a glue board and was removed. Please continue pest control, clean the new (or old droppings), and continue monitoring. Seal any pest entry points and provide all relevant documentation to your local publci health inspector for review. **-
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 1. **CORRECTED** 2. The light shield above the dishwasher was observed to be cracked and damaged.** Replace the damaged light shield to maintain effective protection against potential contamination from broken glass. -
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Packaged udon noodles were past it's best before date of August 12, 2026 and found in storage with other products in the dry storage area. ** Please regularly review stock and remove expired products. ** Operator disposed of the noodles at the time of the inspection. -
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towels at the hand wash station beside the radio/music player was not in a proper dispenser. **Ensure paper towels are provided in a proper dispenser to protect them from contamination and maintain sanitary handwashing practices.**This issue was corrected at the time of inspection -
    • 15. Is the facility free of a pest infestation?
      • - Mouse droppings were observed in the following areas (but not limited to): - along the entire back wall underneath the 3 stacked commercial ovens and behind the roll out dry storage bins - under the chemical storage rack (near the aprons) - under the dry storage racks and on some bins / trays in the area - significant droppings observed underneath racks in the bakery dry storage area and some trays, as well as on sealed dry products ( like flour and sugar) ** Pest control is in place - Ecopest contracted by the school, and some bait stations were observed in some areas (not all). Please ensure a professional pest control company is contacted to inspect, treat, and eradicate the mouse infestation in the kitchen. Seal all potential entry points that may be allowing pests into the building. Properly clean all mouse droppings to allow for monitoring. For containers in the dry storage areas that have droppings, remove droppings, and sanitize the containers through the dishwasher. Provide all documentation relating to work completed and pest reports to your local public health inspector for review. ** -
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 1. The light shield above the cooking equipment was not secured in place, leaving the light bulbs exposed. Broken glass could contaminate food and food contact surfaces if a bulb were to shatter. **Ensure the light shield is properly secured to protect against potential contamination from broken light bulbs. 2. The light shield above the dishwasher was observed to be cracked and damaged.** Replace the damaged light shield to maintain effective protection against potential contamination from broken glass. -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - 1. The large plastic ice scoop was observed to be cracked at the scoop end.** Discard and replace damaged utensils to prevent potential contamination. ** Operator disposed of damaged scoop. Corrected during the inspection. 2. Food debris and residue were observed accumulated in the meat slicer (below the blade assembly) and hard to clean areas of the slicer, indicating inadequate cleaning and sanitation. Operator informed that the slicer has not been in use yet. ** Ensure the meat slicer is thoroughly cleaned and sanitized, to prevent contamination of foods. -
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated Jan 14th, 2026There was dust accumulated above the fire suppression system and kitchen fume hoods - Please clean described areas. - Please clean these areas weekly to prevent the buildup of dust overtime.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in coolers and walk in- freezer did not have a thermometer. - Have manual thermometers in all the coolers and freezers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The canopy vents throughout the facility had dust accumulation. -Clean the vent canopies.2) Two dirty ladles were found stored with clean ladles. - Separate dirty utensils from clean.3) The ice machine had rust build up.- Clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was grease and food debris accumulated on the floor under the fryer station. - Clean the floor.2) There was dust accumulated above the fire suppression system. - Clean the area.3) The walk- in cooler had a spill on the floor. - Clean the floor.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed, left on food surfaces.-Please do not leave soiled cleaning cloths on food surfaces to prevent against contamination. Soiled cleaning cloths should be washed and sanitized immediately after use OR kept in container designated as dirty until they can be laundered OR managed in manner to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored above containers of vegetables in the walk-in freezer.-Please ensure raw meat/fish/poultry/eggs are stored on the lowest food rack below ready to eat food/vegetables to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk containers of dried food ingredients.-Please remove all scooping cups from dried foods immediately after use to prevent bulk food contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Insufficient number of sanitizer bottles to ensure all food surfaces are properly cleaned and sanitized after use, only one sanitizer bottle was available in the school kitchen during the inspection.-Please ensure they are sufficient number of sanitizer bottles available in the kitchen to properly clean and sanitize food surfaces after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty oven mitts were also observed in the facility's kitchen.-Please regularly clean the indicated food equipment to ensure sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris/residues were observed on the floor of the walk-in cooler and freezer.-Please clean and sanitize all the indicated food areas and ensure they are maintained in sanitary condition at all times to assure food safety.2. Dirty plate and utensil were observed in the snack shack.-Please organize and maintain the indicated area in sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed, left on food surfaces in the school's kitchen.-Please do not leave soiled cleaning cloths on food surfaces to prevent against contamination. Soiled cleaning cloths should be washed and sanitized immediately after use OR kept in container designated as dirty until they can be laundered OR managed in manner to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food were observed on food racks in the kitchen's walk-in cooler and freezer.-Please ensure foods are covered properly to prevent against contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk containers of dried food ingredients.-Please remove all scooping cups from dried foods immediately after use to prevent bulk food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the sandwich cooler was measured at 6'C at the time of inspection.-Please repair and maintain the refrigeration temperature at or below 4'C to ensure food safety.2. There was no thermometer in the refrigerator in the school's snack shack.-Please place a well-calibrated and functional thermometer in the indicated fridge and ensure its temperature log record is kept daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher's temperature was not being monitored and documented.-Please maintain dishwasher's temperature log record daily to assure its good repair and food safety procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Layer of dust/grease was observed on the kitchen's stove ventilation canopy. -Please clean the indicated equipment and area, ensure the extractor is in good repair and maintain in good sanitary condition.2. Food debris/residues were observed on the floor of the walk-in cooler and freezer.-Please clean and sanitize all the indicated food areas and ensure they are maintained in sanitary condition at all times to assure food safety.

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