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AgeCare South Terrace 64466

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

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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).
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.