Nelson Heights Middle School
2035 5 Avenue Cold Lake AB T9M 1G7 · Food - General
Inspection summary
Nelson Heights Middle School has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on October 24, 2024, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
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 on September 26, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on September 26, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 September 26, 2024. 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 once on September 26, 2024. 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.
2 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was too strong, greater than 100 ppm sodium hypochlorite at time of inspection. Please use litmus test paper strips to verify sanitizer concentration daily.
- 09. Are chemicals stored and handled in a safe manner?
- Please ensure spray bottles are clearly labeled to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge is broken, please repair. Fridge must be capable of maintaining 4C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please make certain the "sani" cycle is used when washing dishes/utensils to ensure dishes/utensils are sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain new litmus test paper strips for sodium hypochlorite as the current ones are expired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mould-like growth observed in the fridge. Please clean with soap and water and then use a bleach solution. Ensure protective PPE is worn and that no food becomes contaminated during cleaning process.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?