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Sister Mary Phillips School - Kitchen

177 Dickins Drive Fort McMurray AB T9K 1M3 · Food - General

Official record from Alberta →

Inspection summary

Sister Mary Phillips School - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on June 23, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 3 separate inspections, most recently on September 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 8, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 8, 2023. 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?

  • 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 24, 2024. 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?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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 for measuring QUAT sanitizer solution was not available in the kitchen. Obtain new test strips for measuring QUAT solution.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth stored damp on counters. All wiping cloths must be stored in a sanitizing solution when not in active use. Recommend using paper towels with spray bottle sanitizer solutions and/or obtain sanitizer solution buckets for cloths to sit in when not in active use.Discussed proper wiping cloth practices with the volunteers present in the kitchen at the time of the inspection and the school principal.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were loose and did not have a colour comparison chart and therefore were not functional. Obtain new test strips for measuring QUAT sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage observed under the 2- compartment sink. There was water on the bottom counter surfaces. Repair leakage. Clean the water from the bottom counter surfaces.
    • 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 finish strip of the countertop edge alongside the stove was missing and a section of the top surface was lifting.Repair/replace the counter edging.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation logs were not available for review or completion at the time of the inspection. Ensure sanitation logs are created and completed regularly. - December 8/23 - Discussed issue with volunteer present during inspection and she indicated that she would be willing to create the sanitation logs for the kitchen space since she is a frequent volunteer. Issue was also discussed with the school principal.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth stored damp on counters. All wiping cloths must be stored in a sanitizing solution when not in active use. Recommend using paper towels with spray bottle sanitizer solutions and/or obtain sanitizer solution buckets for cloths to sit in when not in active use.Discussed proper wiping cloth practices with the volunteers present in the kitchen at the time of the inspection and the school principal.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer spray bottle label was severely damaged resulting in the label being illegible. A new chemical label was affixed to the bottle during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were loose and did not have a colour comparison chart and therefore were not functional. - Obtain replacement test strips.
    • 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?
      • Pest monitoring inspection records were not available for review at the time of the inspection. Ensure regular pest monitoring inspections are conducted and recorded.
    • 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 countertop edge finish strip was missing along one side of the stove and was lifting in other areas. Repair/replace the counter edging.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation logs were not available for review or completion at the time of the inspection. Ensure sanitation logs are created and completed regularly. - December 8/23 - Discussed issue with volunteer present during inspection and she indicated that she would be willing to create the sanitation logs for the kitchen space since she is a frequent volunteer. Issue was also discussed with the school principal.

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