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Magrath Junior Senior High School - Kitchen

41 Centre Street S Magrath AB T0K 1J0 · Food - General

Official record from Alberta →

Inspection summary

Magrath Junior Senior High School - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on May 27, 2026, recorded 1 infraction.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 May 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 27, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dirty foil pans have been removed from the True hot holding unit, and signage posted indicating it is not in working order.Please ensure the True hot holding unit can maintain 60C or above when holding hot foods.Please ensure the True prep cooler can maintain a temperature of 4C or less before being used to store foods.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The True prep cooler in the front service area has a temperature of approximately 10.8C. There is still food in the prep cooler from last week. Please ensure the high-risk food items are discarded immediately, and a sign put up indicating to not use the cooler to store high risk foods until it has been repaired. The prep cooler must be able to maintain a temperature of 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The True warming drawers on the cook line have an approximate temperature of 40.4C. The dirty foil pans noted during the inspection last week were still in the drawers at time of inspection. Please remove the dirty foil pans, and place a note on the unit indicating that it must not be used to store high risk foods until it is repaired.Please ensure this unit can maintain 60C or above when holding hot foods, or do not use the drawer to hold food.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the front service area has a temperature of approximately 11.4C.The prep cooler was used on the weekend, and foods left in the cooler will be discarded as they were left from the weekend concession.Please ensure the prep cooler can maintain a temperature of 4C or less when being used to store high risk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The warming drawers on the cook line have an approximate temperature of 40.0C. There were dirty foil pans in the drawers at time of inspection, but no food was being stored in the unit at time of inspection. Staff indicated that the warming drawer had not been used since the weekend.Please ensure this unit can maintain 60C or above when holding hot foods, or do not use the drawer to hold food.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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