Sun Country Christian School
101 16 Avenue W County of 40 Mile AB T0K 0G0 · Food - General
Inspection summary
Sun Country Christian School has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 23, 2025. The most recent inspection, on June 29, 2025, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 June 29, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 June 23, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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
- 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)?
- New quats sanitizer has been purchased.Please purchase test strips for sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stand-up cooler's temperature measured 11.6C. School is currently closed. Staff adjusted the temperature manually during the inspection. Discussed discarding or removing any potentially hazardous foods from the cooler.There was no thermometer inside cooler or a cooking thermometer to measure internal temperature of foods. Please purchase both kinds of thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Reviewed two sink method for dishwashing. Ensure dishes are washed with soap and rinsed with water. Last step must be sanitizing with an appropriate sanitizer such as Quats or Bleach. Test strips will need to be purchased for either sanitizer. A Quats sanitizer was 200 ppm in the spray bottle-it is used to sanitize surfaces. Left thermo-label strip to be used during dishwashing cycle- the strip must change to at least 71C to be considered sanitized. It is not recommended to wash dishes in the sink and sanitize with hot water. This is to prevent scalding accidents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?