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Penson School - Canteen

AB 668 Grovedale AB T0H 1X0 · Food - General

Official record from Alberta →

Inspection summary

Penson School - Canteen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on April 22, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on April 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on April 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on April 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There are non-food safe disinfecting wipes under the kitchen sink (open and stock pile of unopened)- Remove disinfecting wipes from kitchen area to prevent use in kitchen and food contact surfaces
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being filled out on a regular basisENSURE THE TEMPERATURES OF COLD AND HOT HOLDING UNITS ARE LOGGED EACH DAY OF OPERATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with hand soap or paper towel- Ensure the hand sink is provided with soap, paper towel and a waste bin
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- There is black residue/debris on the shelves inside the cupboardsENSURE ALL SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT, DUST AND DEBRIS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed on a regular basisENSURE THAT CLEANING LOGS ARE BEING FILLED OUT AS CLEANING TASKS ARE COMPLETED
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer prepared in a spray bottle is too high (>400ppm)ENSURE QUAT SANITIZER IS PREPARED AT A CONCENTRATION OF 200 PPM AND THAT THE CONCENTRATION IS VERIFIIED WITH TEST STRIPS
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Disinfecting wipes are available in the kitchen that are not food safeENSURE PRODUCTS USED IN THE KITCHEN ARE FOOD SAFE AND DO NOT REQUIRE A RINSE STEP AFTER USE ON FOOD CONTACT SURFACES
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being filled out on a regular basisENSURE THE TEMPERATURES OF COLD AND HOT HOLDING UNITS ARE LOGGED EACH DAY OF OPERATION
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for the quat sanitizerOBTAIN QUAT SANITIZER TEST STRIPS AND ENSURE THEY ARE AVAILABLE IN THE KITCHEN TO MEASURE THE CONCENRATION FOR THE SANITIZER USED FOR DISHWASHING AND SURFACES
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented with relevant cleaning items to the food handling space and cleaning logs are not kept.ENSURE CLEANING LOGS INCLUDE TASKS AND ITEMS FOUND IN THE KITCHEN AND THAT CLEANING LOGS ARE KEPT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following:- There is black residue/debris on the shelves inside the cupboards- In the cabinet under the sinkENSURE ALL SURFACES ARE MAINTAINED CLEAN AND FREE OF DIRT, DUST AND DEBRIS
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented with relevant cleaning items to the food handling space and cleaning logs are not kept.ENSURE CLEANING LOGS INCLUDE TASKS AND ITEMS FOUND IN THE KITCHEN AND THAT CLEANING LOGS ARE KEPT.
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