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AgeCare Jasper Place 64467

8903 168 Street NW Edmonton AB T5R 2V6 · Food - General

Official record from Alberta →

Inspection summary

AgeCare Jasper Place 64467 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on April 13, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 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 once on December 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on November 18, 2025. 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?

  • 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 5 times across 5 separate inspections, most recently on April 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on April 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal cell phone was found in a storage drawer in the food preparation area. Remove and ensure all personal items are stored away from the food preparation areas to prevent cross contamination. Cell phone was removed during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Buildup of sticky residue on the juice machine nozzles and hard to reach areas behind the nozzles. Clean and sanitize juice machine and ensure all the hard-to-reach areas are included.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A scoop was stored in bulk dry goods with its handle in the product. This was removed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X There are holes on either side of the hand washing sink faucet.X There is a hole in the wall under the prep sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is a visible biofilm in the ice machine.X Food debris was observed on the slicer blade guard. This was run through the dishwashing machine during the inspection.X There is dust and mold buildup in the walk-in cooler on the speed rack, electrical wiring, and fan cover.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The air conditioning unit in the dining room adjacent to the kitchen close to the steam table is dirty.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths stored on the counter in the kitchen and no sanitize bucket / solution was available to store the cloth. A 200 ppm Quat solution was dispensed and the cloths stored in the sanitizer solution during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the industrial mixer guard had dried food debris on it.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel roll was on the handle to the soup pot. Please repair the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The transition strip on the floor near the drink prep station is liftedX The wood flooring in the walk-in freezer is unfinished and difficult to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The hard-to-reach areas of the floor underneath the prep tables has an accumulation of debris underneath.
  11. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel roll was on the handle to the soup pot. Please repair the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The transition strip on the floor near the drink prep station is liftedX The wood flooring in the walk-in freezer is unfinished and difficult to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The meat slicer blade guard had dried food debris on it. This was cleaned during the visit - CORRECTEDX The walk-in cooler fan cover and electrical wiring are dusty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The hard-to-reach areas of the floor underneath the prep tables has an accumulation of debris underneath.
  12. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel roll was on the handle to the soup pot. Please repair the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The transition strip on the floor near the drink prep station is liftedX The wood flooring in the walk-in freezer is unfinished and difficult to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The meat slicer blade guard had dried food debris on it. This was cleaned during the visitX The walk-in cooler fan cover and electrical wiring are dusty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The hard-to-reach areas of the floor underneath the prep tables has an accumulation of debris underneath.

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