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St. Cyril School Kitchen

2990 Cedarbrae Drive SW Calgary AB T2W 2N9 · Food - General

Official record from Alberta →

Inspection summary

St. Cyril School Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on January 23, 2026, recorded 4 infractions.

1 of 2 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 once on January 23, 2026. 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 on January 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 January 23, 2026. 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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rice was being cooked in a rice cooker beside the hand sink, creating a risk of contamination.Ensure food and all equipment used to handle food are stored away from hand sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.A bin full of sports equipment (basketballs and soccer balls) was being stored in the cantina where food prep occurs.Please ensure the sports equipment and other non-food items are being stored separately from food and food prep areas.2. A container of sour cream with a small serving spoon was a part of the self-serve condiments during the hot lunch. Open containers should be away from students to prevent contamination. Please ensure open containers like sour cream are not a part of the self-serve section and served by a staff member or volunteer instead.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not using the Sanitizer cycle when operating the mechanical dishwasher in the foods room. Please use the sanitizer cycle to ensure equipment used for food handling is effectively cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spoon used for rice cooking was being left out at room temperature between use. If utensils used to mix high risk foods are being used for more than 2 hours, ensure they are either stored 60C and above, 4C and lower, washed after use, or replaced during use.
  2. Monitoring Inspection

    0 infractions

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