Matthew Halton High School - Cafeteria
645 Davidson Avenue Pincher Creek AB T0K 1W0 · Food - General
Inspection summary
Matthew Halton High School - Cafeteria has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.
5 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 3 separate inspections, most recently on March 25, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 March 7, 2025. 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 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 April 1, 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 2 times across 2 separate inspections, most recently on March 7, 2025. 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.
10 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was observed stored in the flour bin with the handle in direct contact with the flour. This practice may lead to contamination of food, as the handle can introduce bacteria, dirt, or other contaminants. Please ensure scoops are stored in a manner that prevents the handle from contacting food (e.g., stored with the handle extended out of the product or in a clean, designated container).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was observed stored in the flour bin with the handle in direct contact with the flour. This practice may lead to contamination of food, as the handle can introduce bacteria, dirt, or other contaminants. Please ensure scoops are stored in a manner that prevents the handle from contacting food (e.g., stored with the handle extended out of the product or in a clean, designated container).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine concentration in the mechanical dishwasher was measured at 0 ppm, indicating that adequate sanitization was not being achieved. The operator was directed to discontinue use of the dishwasher until it is functioning properly and to utilize the three-compartment sink method for manual washing and sanitizing in the interim. The operator indicated they will contact their service provider to assess and repair the chlorination system.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Mice droppings located near each trap in the both the dry storage areas. Please clean and monitor for any new activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease and food debris underneath the deep fryer and cookline. Please clean.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine in dishwasher measured 50 ppm. Staff changed out sanitizer container with new.Dishwasher ran and measured 100 ppm chlorine.Discussed keeping an eye on sanitizer expiry dates.
- 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?
- A few mice droppings noted in the back dry storage room. Please clean.Site monitors and has traps available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was dispensing <100 ppm of chlorine. Staff was instructed to wash and rinse dishes in dishwasher followed by sanitizing dishes with 100 ppm chlorine in the sink. Please contact dishwashing technician to repair dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Both storage room had old mice feces and food debris under the shelves and behind the doors.Please ensure this is cleaned. All exiting doors must be kept closed at all times to prevent pests from entering the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?