Skip to content
Loading map…

Suzuki Charter School - Kitchen

10720 54 Street NW Edmonton AB T6A 2H9 · Food - General

Official record from Alberta →

Inspection summary

Suzuki Charter School - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on October 14, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on October 14, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 once on October 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 6, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • -It was indicated that there were no staff that have completed an approved food safety training course. Ensure at least one person in care or control of the facility completed an approved course. Provided list of approved courses to the Principal by e-mail.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -Spray bottles not labelled. Label all spray bottles so it is clear what the contents are to prevent misuse and injury.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Soap dispenser at the handwash sink was empty.-Paper towel dispenser at the 3 compartment sink was empty. Refill both dispenser to allow for proper handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -Thermometer not available for the fridge. Obtain a thermometer for the fridge and ensure it is monitored regularly (ie - once a day) to ensure foods are maintained at 4 degrees C or less to prevent rapid growth of germs. The thermometer must be able to read cold temperatures.It is recommended that temperatures are recorded in a log to ensure staff are checking regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -3 compartment sink was not in use, as it was leaking. Discontinue using all re-useable utensils and dishware, such as cups for children. For food preparation equipment, such as the cutting boards and knives for fruit and vegetables, you may wash, rinse and sanitize these in the library kitchen 2 compartment sink and store them back to the main kitchen to prevent contamination.
  3. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website