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Valhalla Community School - Hot Lunch Program

9702 100 Avenue Valhalla Centre AB T0H 3M0 · Food - General

Official record from Alberta →

Inspection summary

Valhalla Community School - Hot Lunch Program has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on November 14, 2025, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 4 times across 3 separate inspections, most recently on November 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on November 14, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Chemical sanitizer spray bottles (2) both contained zero (0) PPM chlorine residual within each bottle.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all sanitizer spray bottles contain a 100 PPM chlorine bleach and water solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles did not contain a suitable label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients noted within each container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. Some refrigeration / freezer appliances did not contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a functional thermometer and insert inside all refrigerators / freezers that contain high risk / perishable foods / beverages.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips (i.e. chlorine test strips) were not noted in this facility to verify that the sanitizer being used (i.e. chlorine bleach solution) is measured at 100 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips (to verify the sanitizer concentration of the spray bottle being used is at a concentration of 100 PPM. Some chlorine test strips were served to the operator until a new test kit could be obtained.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At time of inspection:1. The last microbiological drinking water sample result was last submitted to the regional health authority on June 9, 2025. 2. The last chemical / trace metal drinking water sample result was last submitted to the regional health authority on August 4, 2022.The owner / operator of this facility is requested to conduct the following, namely:1. Please submit a more recent chemical / trace metal drinking water sample result to the regional health authority for review. Please ensure the trace metal results are "itemized" that break down each of the parameters being tested. The last sample result from 2022 does not appear to itemize the results for each trace metal that is being tested.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. There did not appear to be any pest control records available for review to ensure this facility / institution is being routinely monitored for pests.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the AHS pest control checklist is being filled out once (1) per month (when in operation) to ensure pests are routinely being monitored for this institution / food establishment within. Ensure all checklists are kept in a binder and made available for review for future inspections. The most recent twelve (12) pest control checklists need to be placed into this binder.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles did not contain a suitable label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients noted within each container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips (i.e. chlorine test strips) were not noted in this facility to verify that the sanitizer being used (i.e. chlorine bleach solution) is measured at 100 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips (to verify the sanitizer concentration of the spray bottle being used is at a concentration of 100 PPM. Some chlorine test strips were served to the operator until a new test kit could be obtained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. One (1) or more entrance doors (leading to the exterior of this facility) were not properly sealed (i.e. at the bottom or between two doors) to ensure pests were not easily capable of entering into this facility.2. There did not appear to be any pest control records available for review to ensure this facility / institution is being routinely monitored for pests.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all doors leading to the exterior of this institution / facility are properly sealed (i.e. at the bottom or between both doors – where applicable) to ensure pests are not easily capable of entering.2. Ensure the AHS pest control checklist is being filled out once (1) per month (when in operation) to ensure pests are routinely being monitored for this institution / food establishment within. Ensure all checklists are kept in a binder and made available for review for future inspections. The most recent twelve (12) pest control checklists need to be placed into this binder.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please ensure the food handling permit is posted in a location easily visible to all patrons / staff.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owners / operators certified with Alberta-approved Food Safe Training OR there were no certificates noted on-site for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence that at least one (1) owner / operator has Alberta-approved Food Safety training or2. Register for the next available Alberta-approved Food Safety training course.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles did not contain a suitable label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients noted within each container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips (i.e. chlorine test strips) were not noted in this facility to verify that the sanitizer being used (i.e. chlorine bleach solution) is measured at 100 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips (to verify the sanitizer concentration of the spray bottle being used is at a concentration of 100 PPM. Some chlorine test strips were served to the operator until a new test kit could be obtained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • At time of inspection:1. One (1) or more entrance doors (leading to the exterior of this facility) were not properly sealed (i.e. at the bottom or between two doors) to ensure pests were not easily capable of entering into this facility.2. There did not appear to be any pest control records available for review to ensure this facility / institution is being routinely monitored for pests.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all doors leading to the exterior of this institution / facility are properly sealed (i.e. at the bottom or between both doors – where applicable) to ensure pests are not easily capable of entering.2. Ensure the AHS pest control checklist is being filled out once (1) per month (when in operation) to ensure pests are routinely being monitored for this institution / food establishment within. Ensure all checklists are kept in a binder and made available for review for future inspections. The most recent twelve (12) pest control checklists need to be placed into this binder.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please ensure the food handling permit is posted in a location easily visible to all patrons / staff.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any owners / operators certified with Alberta-approved Food Safe Training OR there were no certificates noted on-site for review during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Provide evidence that at least one (1) owner / operator has Alberta-approved Food Safety training or2. Register for the next available Alberta-approved Food Safety training course.

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