Our Lady Queen Of Peace School - Food

This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.

In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.

Learn more about Canadian health inspections

This restaurant has been inspected 8 times since November 14, 2023, with 5 in compliance, 3 not in compliance, and 0 closures on record.

Dec 9, 2025In Compliance
No violations
Jun 2, 2025In Compliance
No violations
May 28, 2025Not in Compliance
1 violation
Other
Mouse droppings were identified under the sink, and beside the cabinet in the corner of the concession room near the freezer. , , Safely remove droppings as previously noted, treating area using available sanitizer or alternate disinfectant. Ensure staff are noting and removing pest droppings as part of onsite pest management procedures.
May 2, 2025Not in Compliance
1 violation
Other
1. Mouse droppings and chewed up material found under the kitchen sink., , 2. Staff were not able to locate pest control records from professional pest control company., , COMPLETE THE FOLLOWING:, 1. Clean up droppings using PPE and available disinfectants. Monitor area for further droppings., 2. Obtain pest control records OR complete the Alberta Health Services pest control checklist. Retain records for a minimum 12 months.
Feb 27, 2025In Compliance
No violations
Oct 7, 2024In Compliance
No violations
Feb 1, 2024In Compliance
No violations
Nov 14, 2023Not in Compliance
2 violations
Critical
, 1. The bleach sanitizer measured 75ppm chlorine. , , COMPLETE THE FOLLOWING:, 1. Ensure sanitizers are made to 100ppm chlorine. Check with available test strips when making a new solution. ,
Critical
, 1. There was a 1-compartment sink in the kitchen that was being used for both handwashing and dishwashing. Food preparation was occurring on site. , , COMPLETE THE FOLLOWING:, 1. The facility requires a 2-compartment sink and separate handwashing sink. ,