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St. Mary's Catholic School - Canteen

9001 103 Street Sexsmith AB T0H 3C0 · Food - General

1 inspection

  1. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed mouldy cheese in the fridge. 2 bags of mouldy cheese were discarded. Observed cooked breakfast sausages in the fridge. It was dated for February 17, 2026. A tray of sausages was discarded.Ensure spoiled foods are discarded and not left in the fridge.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available for dishwashing purposes.Ensure an approved sanitizer is always available for sanitizing purposes.
    • 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?
      • Temperature logs are not kept for the cooler and freezer.Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available for verifying food safety temperatures. Ensure a digital probe thermometer is always available and is kept in the kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Obtain sanitizer test papers for the sanitizer that will be used for dishwashing purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handwashing sink is not supplied with liquid soap. observed a hand sanitizer bottle. Ensure liquid soap in a dispenser is provided at the hand-washing sink.
    • 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?
      • Observed a mouse trap inside the kitchen but monthly pest control records were not available for review. Ensure monthly pest control monitoring records are kept on site.
    • 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?
      • Expired food handling permit is posted inside the kitchen. Ensure a valid food handling is posted. Permit must be displayed on the wall outside the kitchen so that it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if food handlers have completed an Alberta approved food safety course. Ensure food handler has completed an Alberta approved food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures and logs were not available for review.Implement written cleaning procedures and keep daily weekly or monthly cleaning logs (depending on frequency of kitchen usage).