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Sexsmith Secondary School - Food

9401 99 Avenue Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Sexsmith Secondary School - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 7, 2025. The most recent inspection, on March 19, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 April 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on October 2, 2025. 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 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • At time of inspection:1. Temperatures are not being recorded to verify all refrigeration units are functioning properly.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperatures are taken (in ink) and recorded on the temperature chart provided (or create your own). Once the month is completed, ensure all temperature checks are kept in a binder so that they can be reviewed during future inspections. BE ADVISED THAT THIS ISSUE WAS NOTED ON THE MOST PREVIOIUS INSPECTION.
  3. Initial Inspection

    4 infractions

    • 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?
      • Please ensure temperatures are taken (in ink) and recorded on the temperature chart provided (or create your own). Once the month is completed, ensure all temperature checks are kept in a binder so that they can be reviewed during future inspections.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Food (Grapes) were noted to be in one bag and were left open on the counter for students to handle. Be advised that this is not a satisfactory practice for infection control purposes.The owner / operator of this facility is requested to conduct the following, namely:1. Discard the remainder of this fruit product. DO NOT offer any fruit in such a way that the fruit can become easily contaminated. If there is a location to use up the remaining product, please first wash hands, then wash the fruit, and finally place some of this fruit into individual/single-use, disposable bags. Once this food product is finished, do not offer this fruit option in the future (unless it can be handled/packaged within a permitted commercial kitchen and previous approval has been granted by the regional health authority for this to occur).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. Some refrigeration / freezing appliances did not contain a functional thermometer.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing appliances (that contain high risk / perishable foods / beverages) contains a functional thermometer.
    • 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?
      • At time of inspection:1. This facility was operating without a valid food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Fill out the food handling permit application and submit to the acting Executive Officer of Alberta Health Services for processing. Be advised that this facility is approved for pre-packaged food items and whole fruit (no processing).
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