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Lord Shaughnessy High School - Food

2336 53 Avenue SW Calgary AB T3E 1L2 · Food - General

Official record from Alberta →

Inspection summary

Lord Shaughnessy High School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on May 5, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 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 4 times across 3 separate inspections, most recently on April 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 10, 2024. 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 3 separate inspections, most recently on May 5, 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 5 times across 3 separate inspections, most recently on May 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoopers without handles were being stored in bulk food containers throughout the facility including in the sugar and brown sugar containers.Please ensure all scoopers have a handle and are stored outside of the food container to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen: The ceiling tiles were dirty and had dust build up around the vents. Please clean all dirty ceiling tiles so they remain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cafe: The waste bins next to the hand sink were visibly dirty. Please clean and disinfect the waste bins so they are in a sanitary condition.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cafe: 1. Scooper was being stored in the ice. Ensure ice scoopers are stored separately from the ice to prevent contamination.2. Knifes were being stored in the gap between counters. Please ensure knifes are properly stored in their designated locationsOperator corrected violations during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoopers without handles were being stored in bulk food containers throughout the facility including in the sugar and brown sugar containers.Please ensure all scoopers have a handle and are stored outside of the food container to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen: The sanitizer solution in the three-compartment sink was not adequality filled. Ensure there is enough sanitizer solution to ensure utensils and equipment can be fully submerged.Operator added more sanitizer during the inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen: The ceiling tiles were dirty and had dust build up around the vents. Please clean all dirty ceiling tiles so they remain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen: Knives in the clean section had food debris on them and were visibly dirty. Ensure all utensils are properly clean and sanitized so there is no food debris remaining.Operators moved the dirty knifes to the dishwashing area for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cafe: The waste bins next to the hand sink were visibly dirty. Please clean and disinfect the waste bins so they are in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Updated April 21st, 2026**Hard to reach areas in the Kitchen were also dirty (under the cookline)Cafe: The hard-to-reach areas (underneath the cooler, dry storage space at the back) were dirty. Please clean/sanitize thoroughly.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cafe:1. The concentration of the QUAT sanitizer was 0 ppm. 2. Cleaning clothes were stored on the countertop or/and in the sanitizing solution without being fully submerged. Ensure the following:- The concentration of the QUAT sanitizer is 200 ppm. Use test strip to verify the concentration. - Cleaning cloths are fully submerged in the sanitizing solution when not in use,
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Kitchen, Cafe: Bowls without handles were being used as dry food ingredient scoops – thereby allowing the dirty handled surface to be in direct contact with the bulk food ingredient. Ensure to keep the scoops outside the containers and use scoops with a handle to prevent contamination.Violation corrected onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen: The garbage bin by the hand sinks had lids on making it difficult to dispose the papertowel without contact. The lids were removed to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cafe: The hard-to-reach areas (underneath the cooler, dry storage space at the back) were dirty. Please clean/sanitize thoroughly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer in the bucket in the Cafe measured 100ppm.- Corrected during inspection - ensure Quat sanitizer measures 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thermometers were not available in any cold holding units. - Ensure thermometers are available in coolers, fridges, and freezers to verify temperatures are being maintained. Recommend keeping written records of temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Thermometer not available for verifying final rinse temperature of the dishwasher.- Thermometer required to ensure final rinse temperature of the dishwasher reaches at least 71C at the utensil surface. Discussed a waterproof max/min thermometer. Recommend daily checks and maintain written records.

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