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Samuel W. Shaw School - Food

115 Shannon Drive SW Calgary AB T2Y 0K6 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule or procedure was not available upon request for the kitchen.Please ensure a cleaning schedule is available on site.Sept 18, 2025: The operator will be attending a food training session hosted by CBE on September 25. Additional guidance will be provided.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule or procedure was not available upon request for the kitchen.Please ensure a cleaning schedule is available on site.Sept 18, 2025: The operator will be attending a food training session hosted by CBE on September 25. Additional guidance will be provided.
  3. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quat sanitizer solution measured 0 ppm. The facility will be switching to bleach solution temporarily until the quat dispenser is repaired on Friday.Please ensure the quat sanitizer measures 200 ppm minimum.
    • 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?
      • 1. Food temperature logs were not available for the refrigerator and freezer upon request.Please ensure temperature logs are completed on a daily basis.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The refrigerator containing items like freshly made sandwiches and deli meats had temperature readings of 5.4 degrees C- 7 degrees C. This was verified using an infrared thermometer and internal thermometer located inside the fridge.The operator adjusted the temperature during the inspection and readings measured 3.4 degrees C.2. The temperatures for the brown bagging deliveries were logged at 12.5 degrees C-15.7 degrees C.The operator states there was an error with temperature checks. Staff did not remove the thermometer cover prior to measuring the temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Bleach chlorine test strips expired in 2020. Bleach is used for dishwashing in the two-compartment sink.New test strips were provided to the operator on site.2. Quat test strips expired in January 2025. Quat sanitizer is used for the counters and tables.Please purchase new quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The microwave had build-up of food debris. It was wiped and cleaned on the same day of the inspection.2. There was no sanitization step for the thermometer probe. The alcohol swabs were also expired from 2015.Education was provided on site. New alcohol swabs were also provided to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule or procedure was not available upon request for the kitchen.Please ensure a cleaning schedule is available on site.
  4. Demand Inspection

    0 infractions