Skip to content
Loading map…

AgeCare South Terrace 64466

5905 112 Street NW Edmonton AB T6H 3J4 · Food - General

Official record from Alberta →

Inspection summary

AgeCare South Terrace 64466 has been inspected 19 times by Alberta Health Services (Environmental Public Health) since June 7, 2024. The most recent inspection, on September 15, 2026, found no infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 2, 2026. 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 9 times across 9 separate inspections, most recently on September 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 6 separate inspections, most recently on September 2, 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 4 times across 4 separate inspections, most recently on September 2, 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.

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths were stored on the counter. These were removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X There was an opened bag of dry goods on in the dry storage area floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Prepared foods were stored on top of the steam table inserts. Staff were instructed to put the food on top of the inserts into the steam table. The dining room steam table was on and available to be used as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Staff observed using the hand hygiene sink to fill up water jugs. Staff instructed to move the jugs to the sink in the drink prep area. Hand hygiene sink is not for any other use other than washing hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The insulated lids for plated meals have labels / sticky residual from labels used on them that are not coming off when run through the dishwasher. Please ensure these are cleaned and sanitized thoroughly.X The industrial can opener has a buildup of dried syrup and debris on the blade and holster insert. These were moved to the dishwashing area during the inspection.X The underside of the juice dispenser in the hard-to-reach areas above the nozzles have visible mold growth on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of grime on the wall behind the dishwashing machine and the chemical dispenser. X The wall, floor, and lines behind and left of the main grill behind the mixer has a buildup of food debris and grime on them.X The area under the prep sink along the base of the wall has a buildup of food debris and grime on them.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Frozen fish filets observed thawing in stagnant water in the 3 compartment dishwashing sinks underneath the degreaser dispenser. Manager discarded the filets when notified.X Frozen potato wedges were stored in fryer basket above the deep fryer at ambient temperature. These were cooked to be served during the visit.
    • 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 Sealant between the stainless-steel backsplash and tile near the dishwashing machine is moldy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Industrial can opener was dirty. This was moved to the dishwashing area during the visit.X Underside of the industrial mixer splash guard and guard was dirty.X The underside of the juice dispenser in the hard-to-reach areas above the nozzles has visible mold growth.X Ice buildup noted in the stand-up freezer and walk-in freezer floor.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler verified at 8 C product temperature with calibrated probe thermometer. Ensure cooler can maintain a temperature of 4.0 C or less at all times.Observed various drinks on cart in dining room for lunch service. Site has two meal sittings and clients from first seating had beverages. Ensure that beverages are returned to cooler in a timely fashion and do not remain out for entire meal service. Drink returned to cooler during inspection.June 13, 2025 - Products in walk-in cooler verified at 6.5 C with calibrated probe thermometer. Staff indicated that temperature was adjusted this afternoon. Reviewed next steps if walk-in cooler cannot maintain a temperature of 4.0C or colder including removing products and finding alternative means of refrigeration (ie. reefer truck).
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open bag of pudding observed in dry storage room. Ensure that all open products are transferred or placed in sealable containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler verified at 8 C product temperature with calibrated probe thermometer. Ensure cooler can maintain a temperature of 4.0 C or less at all times.Observed various drinks on cart in dining room for lunch service. Site has two meal sittings and clients from first seating had beverages. Ensure that beverages are returned to cooler in a timely fashion and do not remain out for entire meal service. Drink returned to cooler during inspection.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the ceiling in the kitchen especially round air vents. Clean ceiling to remove dust and debris.
  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered desserts in the double door cooler. New trays placed face down on top of the desserts. Ensure all food products are covered during storage and transport.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water faucet at hand sink in the dishwashing area is not operating. Ensure sink is supplied with hot and cold running water. Repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the ceiling in the kitchen especially round air vents. Clean ceiling to remove dust and debris.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Wiping cloth was stored on the countertop with spray bottle of sanitizer nearby. Staff advised to use disposable paper towels if using sanitizer from a spray bottle or store wiping cloths in a bucket with sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Ground beef was thawing in the temporary kitchen sink at room temperature. This was placed under cold running water during the inspection.
  15. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are inadequate hand washing sinks in the main kitchen. If there are any changes to the kitchen, additional hand washing stations must be included in the kitchen plans and installed to ensure convenient access to all food handlers.
    • 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 flooring in front of the dishwashing area is damaged – grout is chipped away leaving gaps in the flooring where food debris can accumulate. This has been improperly repaired with caulking which is difficult to clean and peeling away in some areas.The kitchen floor has been set for a revamp.
  16. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are inadequate hand washing sinks in the main kitchen. If there are any changes to the kitchen, additional hand washing stations must be included in the kitchen plans and installed to ensure convenient access to all food handlers.
    • 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 flooring in front of the dishwashing area is damaged – grout is chipped away leaving gaps in the flooring where food debris can accumulate. This has been improperly repaired with caulking which is difficult to clean and peeling away in some areas.The kitchen floor has been set for a revamp.
  17. Risk Management Inspection

    1 infraction

    • 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 flooring in front of the dishwashing area is damaged – grout is chipped away leaving gaps in the flooring where food debris can accumulate. This has been improperly repaired with caulking which is difficult to clean and peeling away in some areas.The kitchen floor has been set for a revamp.
  18. Risk Management Inspection

    2 infractions

    • 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 flooring in front of the dishwashing area is damaged – grout is chipped away leaving gaps in the flooring where food debris can accumulate. This has been improperly repaired with caulking which is difficult to cleanand peeling away in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Dishwashing racks are damaged and uncleanable - remove and replace with new dish racks.X There is heavy ice buildup on the food products stored in the stand-up freezer. Remove ice, discard any products contaminated with the ice.X The fan cover in the walk-in cooler is dusty.
  19. Initial Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A disposable cup and plastic drinking cup used as scoops were stored in the dry goods bins. These were removed during the inspection. Ensure proper scoops are used and stored in a manner that prevents contamination of the bulk supplies.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Chemical dishwasher was NOT working properly; tested to be at 0ppm of free available chlorine. Site using single-use disposable wares at the time of the visit and will continue to do so until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X No chlorine test strips noted at the time of the visit.Ensure staff have Chlorine test strips to monitor the chlorine concentration for the dishwashing machine.
    • 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 flooring in front of the dishwashing area is damaged – grout is chipped away leaving gaps in the flooring where food debris can accumulate. This has been improperly repaired with caulking which is difficult to cleanand peeling away in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Dishwashing racks are damaged and uncleanable - remove and replace with new dish racks.X There is heavy ice buildup on the food products stored in the stand-up freezer. Remove ice, discard any products contaminated with the ice.X The fan cover in the walk-in cooler is dusty.

Nearby inspected facilities

Own this business? Add a badge to your website