Our Lady Queen Of Peace School - Food
1820 1 Avenue NW Airdrie AB T4B 2E2 · Food - General
Inspection summary
Our Lady Queen Of Peace School - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 13, 2026, found no infractions.
6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. 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.
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 May 28, 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?
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 2 times on November 14, 2023. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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?
- Mouse droppings were identified under the sink, and beside the cabinet in the corner of the concession room near the freezer. Safely remove droppings as previously noted, treating area using available sanitizer or alternate disinfectant. Ensure staff are noting and removing pest droppings as part of onsite pest management procedures.
- 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?
- Demand 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?
- 1. Mouse droppings and chewed up material found under the kitchen sink.2. Staff were not able to locate pest control records from professional pest control company.COMPLETE THE FOLLOWING:1. Clean up droppings using PPE and available disinfectants. Monitor area for further droppings.2. Obtain pest control records OR complete the Alberta Health Services pest control checklist. Retain records for a minimum 12 months.
- 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?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The bleach sanitizer measured 75ppm chlorine. COMPLETE THE FOLLOWING:1. Ensure sanitizers are made to 100ppm chlorine. Check with available test strips when making a new solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There was a 1-compartment sink in the kitchen that was being used for both handwashing and dishwashing. Food preparation was occurring on site. COMPLETE THE FOLLOWING:1. The facility requires a 2-compartment sink and separate handwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?