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The WISE Charter School - Food

7211 96A Avenue NW Edmonton AB T6B 1B5 · Food - General

Official record from Alberta →

Inspection summary

The WISE Charter School - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on December 18, 2025, found no infractions.

3 of 4 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on December 9, 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 December 9, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer in a spray bottle was measured at 800ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the upright refrigerator to help monitor temperature. Please ensure a thermometer is placed inside the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips available to measure the concentration of the bleach/chlorine sanitizer. Please acquire bleach/chlorine test strips which can measure for 100ppm bleach/chlorine sanitizer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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