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AgeCare Sagewood Seniors Community Food Services

140 Cambridge Glen Drive Strathmore AB T1P 0E2 · Food - General

Official record from Alberta →

Inspection summary

AgeCare Sagewood Seniors Community Food Services has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on March 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 on November 13, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 13, 2024. 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?

  • 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 once on November 13, 2024. 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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher in the kitchen recorded a maximum of 62 degrees Celsius. - Manually sanitize dishware in the two-compartment sink after washing. Repair the dishwasher and ensure it is able to reach 71 degrees Calcius at final rinse cycle 2. Dishwashers in the 2nd floor and 3rd floor servery was recorded at 0ppm chlorine at the dish level for several washing and sanitizing cycles. - Wash and sanitize dishes from these servery using another servery . Repair dishwasher.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed sitting on top of the faucet of the handwash station located in the Dawson Lake servery outside of sanitizer solution. Used cleaning cloths that are reused should be submerged in sanitizer solution to kill harmful bacteria.***To reuse cleaning clothes, set up sanitizer buckets with chlorine sanitizer solution with the concentration of 100 ppm or quat sanitizer with the concentration of 200 ppm and submerge the cleaning cloths in the solution. Without using sanitizer buckets, cleaning cloths are single use only
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets around the facility were tested with quat testing strips and measured 0 ppm. Inspectors found that the dispenser was not dispensing quat solution with the concentration of 200 ppm.***The hose leading into the bulk quat concentrate was not properly inserted. The hose was adjusted, and after retesting, a concentration of 200 ppm was recorded. Please check the concentration of the sanitizer every time it is dispensed into a bucket using quat test strips to ensure it is reading 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portioning spoons were found in the brown sugar containers across multiple serveries within the facility, with the handles buried in the dry ingredient.***Operator promptly removed the spoons from the containers and informed their employees that portioning spoons should be washed after every use or the spoon handle must be stored out of the brown sugar to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The temperature gauge on the commercial dishwasher was not working.***Contact a technician to repair the dishwasher temperature gauge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dirty dishes were observed in the handwash sink located in the Eagle Lake servery. Handwash sinks are for handwashing only, and placing dirty dishes in them could lead to cross contamination and interfere with proper hand hygiene.***Operator promptly removed the dirty dishes from the handwash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot water handle was not working at the handwash station located in the Strathmore servery.***Please repair the broken handle so the handwash station is supplying adequate hot water.2) Handwash sink located in the Rockford servery was observed to be slowly draining. Slowly draining sinks could lead to cross-contamination, bacterial growth, and create an environment for pests to thrive in.***Please identify and repair the drain of the handwash sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial canopy on the cookline in the main kitchen was observed to be loose and peeling. The peeling rubber could pose a physical hazard if it contaminates food or falls into cooking equipment.***Please repair the indicated area.

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