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SIGIS Lois E Hole Snack Program

140/133 - 120 Everitt Drive North St. Albert AB T8N 7R6 · Food - General

Official record from Alberta →

Inspection summary

SIGIS Lois E Hole Snack Program has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on November 20, 2025, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 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 2 times on November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 November 20, 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?

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

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Gloves were being reused several times as staff would take them off when they stopped doing food handling and left them on the table for reuse. Discussed with the staff that gloves were single use and once they were removed they were to be discarded and new gloves put on when they went to handle food again.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***the chlorine sanitizer concertation was checked and found to be <50ppm. Discussed that the amount of bleach necessary was proportional to the amount of water present.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The sanitizer concentration for dishwashing was not checked. Discussed that the amount of chlorine available for sanitizing changed over time and with exposure to organics so it needed to be checked regularly. It was checked and corrected during the inspection.
    • 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?
      • ***The facility was in operation and contrary to the restrictions on the Food Handling Permit. Reusable children's dishes and utensils were being used instead of the single-use products. Discussed and they had single use dishes and utensils available.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Discussed with staff who was going to put on gloves without hand hygiene. Discussed that even if they had come from the washroom where they washed their hands, hand hygiene should still be done before putting on gloves or handling food. Hand sanitizer was located and used.

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