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Mistassiniy School - Food

909 Noel Road Wabasca AB T0G 2K0 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing sink in the kitchen is not provided in a suitable holder or dispenser. The bulk paper towel roll is observed to be sitting on the counter. **Update (June 8, 2026): Paper towel is still not being provided in a suitable holder or dispenser. Public Health Inspector instructed staff to place paper towels near the hand washing sink in a metal container during the inspection. Ensure paper towel is provided in a suitable holder or dispenser to protect the bulk supply from contamination.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared while kitchen staff were actively handling and preparing food. Public Health Inspector educated kitchen staff to always have a sanitizer solution prepared prior to conducting any food handling/preparation in the kitchen. Public Health Inspector showed staff how to prepare a bleach and water sanitizer solution at 100 PPM during the inspection. Ensure that a sanitizer solution is prepared at the start of the shift when the kitchen is open and changed throughout the day as needed for effective sanitization of food contact surfaces and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing sink in the kitchen is not provided in a suitable holder or dispenser. The bulk paper towel roll is observed to be sitting on the counter. **Update (June 8, 2026): Paper towel is still not being provided in a suitable holder or dispenser. Public Health Inspector instructed staff to place paper towels near the hand washing sink in a metal container during the inspection. Ensure paper towel is provided in a suitable holder or dispenser to protect the bulk supply from contamination.
    • 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?
      • Pest control records are not being adequately maintained. After review of the physical records on site, the most recent completed pest control record is dated March 2026. **Note: No evidence of pests or pest activity was observed at the time of inspection.**Update (June 8, 2026): Pest control records have still not been completed. Ensure that pest control records are completed monthly and available for verification/review when requested by a Public Health Inspector.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet wiping cloth was observed on a stainless-steel preparation table. Operator moved the cloth into a sanitizer solution bucket during the inspection. Ensure that cloths used for cleaning and wiping are immersed in a sanitizing solution when not in use or discarded after use to prevent cross contamination of food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A can of pure pumpkin in the dry storage room was observed to have a severe dent on the side of the can. The can was discarded into the garbage during the inspection. Ensure that canned food items are free of damage including, but not limited to: severe dents, bulging or seam defects.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of raw meat was being stored next to and above raw vegetables on a storage shelf in the walk-in cooler. There was no contamination of the raw vegetables from the raw meat. Staff were instructed to move the bowl of raw meat onto the bottom shelf during the inspection. Ensure that raw meat and fish are stored separately and below raw vegetables/ready-to-eat food items to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer solution (bleach + water) bucket was observed to have dish soap suds in it. Kitchen staff confirmed that they have been adding soap to the sanitizer solution. Public Health Inspector provided education on not adding soap to sanitizer solutions. Ensure to discontinue adding dish soap to sanitizer solutions, as there is risk of chemical reactions and/or decreasing the effectiveness of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand washing sink in the kitchen is not provided in a suitable holder or dispenser. The bulk paper towel roll is observed to be sitting on the counter. Ensure paper towel is provided in a suitable holder or dispenser to protect the bulk supply from contamination.
    • 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?
      • Pest control records are not being adequately maintained. After review of the physical records on site, the most recent completed pest control record is dated March 2026. Ensure that pest control records are completed monthly and available for verification/review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity was observed at the time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A plastic container of prepared tomato-based sauce was observed to be spoiled. Staff discarded the sauce during the inspection.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of bananas was observed to be stored directly on the ground dry food storage room. Staff moved the box of bananas to a counter in the kitchen.Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, or pallets to prevent contamination of food items and ease of access for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of single use Saputo whipped butter containers were observed to be stored in the dry storage room. The box states the item must be kept refrigerated. Staff could not verify how long the box had been stored at ambient temperatures. The box was discarded into the garbage during the inspection.Ensure that high risk food items, such as dairy products, are maintained at their required temperatures (4 degrees C or lower/ 60 degrees C or higher) to prevent bacterial growth/contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • This facility utilizes Chlorine (bleach) and RTU QUATS for food contact surface/equipment sanitization and dishwashing. There are no chlorine test strips available in the kitchen to test and verify the sanitizer solution concentration.All chemical sanitizers must have their corresponding test strips to ensure that they are prepared/dispensed at their required concentrations. New test strips must be obtained so staff can accurately test and verify the concentration of sanitizer solutions to ensure effective sanitization of food contact surfaces and food equipment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Old food handling permit was observed to be displayed on the wall. Operator posted the new food handling permit on the wall during the inspection. Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation range hood was observed to not have a service date sticker indicating when it was cleaned and its' next scheduled service date. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its' maintenance.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.**Update (May 28, 2025): The ventilation range hood still has not been serviced. During the inspection, the range hood fan was turned on, however it was not observed to be working. Ensure that the issue is investigated to ensure the ventilation range hood is operating properly.
  9. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two Mr. Clean Finished Floor Cleaner chemical bottles were observed to be stored next to food items in the dry storage room. Staff were able to move the bottles to an appropriate storage area cabinet under the sink. Ensure that chemicals and similar cleansers are stored separately from food items 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)?
      • The high temperature dishwasher is low on the dishwashing detergent that is automatically fed into the dishwasher.Ensure that supplies required for the operation of the mechanical dishwasher are adequately stocked for proper cleaning of food equipment, dishware and utensils.**Note: the facility also has a three-compartment sink to complete manual dishwashing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation range hood was observed to not have a service date sticker indicating when it was cleaned and its' next scheduled service date. Ensure that the ventilation range hood is serviced by a professional cleaning company as required for its' maintenance.**Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 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?
      • No records of pest control were available on site. Ensure that monthly pest control checklist is completed and kept on site.Update (February 14, 2024): Pest control checklist provided to the operator has not been completed.
  15. Demand Inspection

    3 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?
      • No records of pest control were available on site. Ensure that monthly pest control checklist is completed and kept on site.Update (December 13, 2023): Pest control checklist provided to the operator has not been completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover above the dishwashing area was noted to be removed with lights completely exposed. Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.Update (December 13, 2023): The light cover remains missing.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The outside garbage bin was left with the lid open. Ensure that all waste disposal bins are covered and sealed with the surrounding area maintained in an organized manner.Update (December 13, 2023): The waste bin is still left open.
  16. Risk Management Inspection

    3 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?
      • No records of pest control were available on site. Ensure that monthly pest control checklist is completed and kept on site.Update (December 13, 2023): Pest control checklist provided to the operator has not been completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover above the dishwashing area was noted to be removed with lights completely exposed. Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.Update (December 13, 2023): The light cover remains missing.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The outside garbage bin was left with the lid open. Ensure that all waste disposal bins are covered and sealed with the surrounding area maintained in an organized manner.Update (December 13, 2023): The waste bin is still left open.
  17. Monitoring Inspection

    4 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?
      • No records of pest control were available on site.Ensure that monthly pest control checklist is completed and kept on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover above the dishwashing area was noted to be removed with lights completely exposed.Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer was noted to be in disrepair. Operator discarded the utensil during inspection.Ensure that all food utensils and equipment are in good repair to prevent physical contamination of foods from broken pieces.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The outside garbage bin was left with the lid open.Ensure that all waste disposal bins are covered and sealed with the surrounding area maintained in an organized manner.