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Sunrise Outreach School

411 7 Street East Brooks AB T1R 1C7 · Food - General

Official record from Alberta →

Inspection summary

Sunrise Outreach School has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on January 16, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 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 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 May 15, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer tested at 0 ppm. The operator immediately prepared a new bleach solution, which tested at 100 ppm.• Ensure the bleach sanitizer solution is changed twice a week (Monday and Wednesday) as discussed.• Test the solution regularly to confirm it remains at the required concentration.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Domestic dishwasher model number was looked up during inspection to verify with the user manual if it meets the NSF standard for sanitization. Manual states some models have the wash temp steam / steam+ sani option which meets the requirement of Section 6, NSF 184 standard. This dishwasher does not have the temp steam or steam+ sani option and is likely not verified to meet the NSF standard. *A domestic dishwasher used in a commercial food establishment must at minimum meet the NSF standard for sanitizing and must be equipped with a device (gauge or light) that indicates the successful completion of the sanitizing cycle.*Dishes can be sanitized manually using the sink method.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer spray bottle contained no bleach residual. Sanitizer was refreshed during inspection and measured 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Domestic dishwasher model number was looked up during inspection to verify with the user manual if it meets the NSF standard for sanitization. Manual states some models have the wash temp steam / steam+ sani option which meets the requirement of Section 6, NSF 184 standard. This dishwasher does not have the temp steam or steam+ sani option and is likely not verified to meet the NSF standard. *A domestic dishwasher used in a commercial food establishment must at minimum meet the NSF standard for sanitizing and must be equipped with a device (gauge or light) that indicates the successful completion of the sanitizing cycle.*Dishes can be sanitized manually using the sink method.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer is not prepared to sanitize counters. Prepare a food-grade non-rinse sanitizer solution using 1/2 teaspoon bleach to a litre of water.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A reusable towel is made available on the kitchen oven. Refrain from using reusable towels for towel drying surfaces or hand drying. Please remove towel.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lemon fragrance bleach is found under the kitchen cupboard. Please use non-scented bleach without any added chemicals for sanitizing.Laundry units should not be located in the kitchen to prevent contamination of kitchen surfaces with soiled laundry and chemicals. Please include sanitizing tops of laundry machines in daily sanitation tasks.

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