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Richard S. Fowler Catholic Junior High School - Food

65 Sir Winston Churchill Avenue St. Albert AB T8N 0G5 · Food - General

Official record from Alberta →

Inspection summary

Richard S. Fowler Catholic Junior High School - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on November 18, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on November 17, 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 once on June 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 2 separate inspections, most recently on June 22, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on June 22, 2025. For example: 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?

  • 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 June 22, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Monthly pest control reports are required while facility is in use. These reports must be kept for 1 year and must be made available for review at request of PHI. As a rodent infestation has been identified - the use of a self-monitoring monthly template will not be permitted until such a time that a certified pest control operator's report deems the situation under control.
  3. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were being washed in the single compartment sink which has the handwashing supplies. This is a dedicated handwashing space. Ensure all dishes are washed in the 2-compartment sink (see attached dishwashing procedures poster).
    • 15. Is the facility free of a pest infestation?
      • Rodent droppings were observed under the handwashing sink and along upper shelving. A strong smell of rodent urine was noticed upon opening both cabinets under the sinks. Currently only bait is being used, and the droppings showed no evidence of consumption. There were two small snap traps with no bait or food left on them. Current pest control methods are ineffective and along with food remnants including bread crumbs, cereal and peanut butter being left out are contributing to the problem. A certified pest control provider's report is required to mitigate this issue prior to the school closing for the summer, as leaving this issue unaddressed for the next few months will lead to a far larger problem.
    • 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?
      • Monthly pest control reports are required while facility is in use. These reports must be kept for 1 year and must be made available for review at request of PHI. As a rodent infestation has been identified - the use of a self-monitoring monthly template will not be permitted until such a time that a certified pest control operator's report deems the situation under control.
    • 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?
      • Please print and display the attached food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are multiple sections of wall which are not smooth, impervious-to-moisture, nor easy-to-clean. These must be repaired to ensure proper cleaning and prevention of pest entry. There are multiple holes inside of cabinets, mainly underneath the sinks, which are permitting pest entry. These holes must be address with either spray foam and/or steel wool to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single service napkins, cutlery and dishes were being stored in piles or mixed in with other non-food items and not in a way which prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A large amount of breadcrumbs from toast and cereal were observed on counters and under equipment. A bowl of peanut butter was also observed. These food items not being properly cleaned or stored may be contributing to the rodent problem.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care and control of the facility is required to have their food safety certification. Please see attached list of AH approved courses.
    • 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 cabinet underneath the sink is constructed of unfinished wood, and must be painted or sealed to ensure it is smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the wall needs to be repaired, as it is open to the interior and may allow entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the countertop edging are peeling away and must be repaired or replaced.

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