Stettler High School - Cafeteria
5402 50 Avenue Stettler AB T0C 2L2 · Food - General
Inspection summary
Stettler High School - Cafeteria has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on January 16, 2026, recorded 1 infraction.
2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 7 times across 6 separate inspections, most recently on January 16, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on May 22, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on May 28, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 2 times across 2 separate inspections, most recently on May 28, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 May 23, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.
10 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Photograph of the test strip tested from the sanitizer spray bottle was provided. However, it looks to be a quat sanitizer solution with too high of a concentration. If quats sanitizer is being used, please ensure the concentration does not exceed 200ppm to avoid chemical contamination of food contact surfaces (dilute as needed).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottles tested at 0ppm. Until the dispenser is repaired, please use the household bleach pail in the kitchen to create a 100ppm solution for sanitizer spray bottles as well (1/2 - 1 teaspoon bleach into 1L water).Please also ensure sanitizer buckets are used to submerge cleaning cloths when not actively in use.How to Mix an Approved Sanitizing Solution document provided.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was not ejecting chlorine sanitizer at the time of the inspection, perhaps due to a clogged injection line.Please ensure dishes are sanitized in the 2-compartment sink until the dishwasher is repaired to be able to sanitize dishes with 100ppm chlorine. Log sheet provided for monitoring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- CONTINUES: Quats sanitizer was above the recommended concentration (>200ppm). At excessive concentrations this product can be toxic.This was confirmed by testing with the facility's test strips. Operator will contact ECO Lab to address dispenser.*** Please ensure that quats sanitizer is at 200ppm. ***
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- CONTINUES: The cutting surface at the prep line is deeply scarred and stained. This scars harbour debris and bacteria that can contaminate foods place on that surface.Options to resurface this cutting board were discussed.*** Please re-surface or replace all cutting boards that are deeply scarred and stained. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- CONTINUES: The facility cleanliness had been addressed where work surfaces, shelves and floors were cleaned. However, equipment was observed to be left dirty and have a build-up of stuck-on, old food in hard-to-reach areas (i.e. stand mixer, soft-serve machine, etc.).*** Please ensure that all equipment is thoroughly cleaned and sanitized at the end of each shift. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer was above the recommended concentration (>200ppm). At excessive concentrations this product can be toxic.*** Please ensure that quats sanitizer is at 200ppm. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some foods in the walk-in cooler in chaffing dishes covered in foil (5.6°C) and foil wrapped potatoes (5.7°C) were above 4°C. No one was present to ask about when these products were placed in the walk-in cooler. Foods need to be cooled in a timely manner to ensure that bacterial growth is minimized.Food must not spend more than 6 hours total between 60°C (140°F) and 4°C (40°F) - Cooled from 60°C (140°F) to 20°C (68°F) within 2 hours and from 20°C (68°F) to 4°C (40°F) within 4 hours.If cooling cannot be completed within this time frame, active cooling (i.e.. ice baths, ice wands, breaking into smaller portions with more surface area, etc.) must be employed.*** Please ensure that foods are cooled in a safe manner. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The self-serve salad/veggie fridge was at 7.4°C.*** Please ensure that foods needing refrigeration are stored at 4°C or colder. ***
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting surface at the prep line is deeply scarred and stained. This scars harbour debris and bacteria that can contaminate foods place on that surface.*** Please re-surface or replace all cutting boards that are deeply scarred and stained. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- The faciltiy was observed at the end of the day with no staff or cleaners present. There was food debris on work surfaces, shelves and floors. Equipment was observed to be left dirty and have a build-up of stuck-on, old food in hard-to-reach areas (i.e. stand mixer).*** Please ensure that all surfaces and equipment are thoroughly cleaned and sanitized at the end of each shift. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 exhaust ventilation system had an accumulation of dust and debris. - Please ensure the ventilation system is cleaned promptly to reduce the accumulation of dust and debris.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Towels were observed in and under the food preparation cooler. OUTSTANDING
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A low temperature dishwasher has been installed. Test strips are required to verify the sanitizer strength. OUTSTANDING QUAT TEST STRIPS AVAILABLE BUT YOU NEED CHLORINE TEST STRIPSThe sanitizer is not at an acceptable level. This is because the sanitizer has lost the active strength. I recommend using a smaller jug of sanitizer and replacing more often. I did show the teacher how I was able to determine that the sanitizer was the problem and not the dishwasher for future trouble shooting.OUTSTANDING - PLEASE ENSURE YOU KNOW HOW TO PRIME THE PUMP
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Towels were observed in and under the food preparation cooler. OUTSTANDING
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Garbage bags cannot be used to cover foods in storage. Garbage bags are made from recycled plastics and are not food grade.I observed empty soap buckets being stored in the walk-in cooler. Please remove these from the kitchen so they are not accidentally used to store foods in.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup was observed sitting in the crock pot being held at 48 C. It was discovered that the crock pot was not turned on. Soup was reheated on the stove at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A low temperature dishwasher has been installed. Test strips are required to verify the sanitizer strength.The sanitizer is not at an acceptable level. This is because the sanitizer has lost the active strength. I recommend using a smaller jug of sanitizer and replacing more often. I did show the teacher how I was able to determine that the sanitizer was the problem and not the dishwasher for future trouble shooting.A few items were observed unclean i.e. the outside of the crock pot, the flour scoop (may need to run through the dishwasher at the end of each week or more often, if necessary), stand mixer.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Towels were observed in and under the food preparation cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?