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Summitview School - Breakfast Program

10402 Hoppe Avenue Grande Cache AB T0E 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Summitview School - Breakfast Program has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 2 times across 2 separate inspections, most recently on November 5, 2025. 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 once on November 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 10, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm chlorine (bleach) was detected in a bleach sanitizing solution spray bottle.- Operator was to prepare new solution. - Discussed the need to prepare new solution when the concentration falls below 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One upright freezer did not have a thermometer.Corrected during inspection.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed CLOROX disinfecting wipes (DIN: 02319462) being used to sanitize food contact surfaces in the kitchen. This disinfectant is not approved for sanitizing food contact surfaces. - Please use a food grade chemical sanitizer such as 100 ppm chlorine/bleach, 200 ppm quats to sanitize food contact surfaces including food preparation tables, coolers/freezers, dishes and utensil. ** Facility staff was to obtain a household chlorine/bleach later in the day and to order test papers. Discussed how to mix bleach solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the hand sink - noted detergent being used instead. Facility staff was to refill the dispenser with hand soap later in the day.

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