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AHS Morinville Adult Day Program - Food

9523 100 Street Morinville AB T8R 1V3 · Food - General

Official record from Alberta →

Inspection summary

AHS Morinville Adult Day Program - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on October 13, 2026, recorded 6 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 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 3 times on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 13, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 October 13, 2026. 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 October 13, 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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Carton of eggs were stored directly on above ready to eat items in Cooler #1. Reorganize and ensure raw food items are stored below ready to eat food to prevent cross contamination. The eggs were relocated to the lower shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal food items were stored in Cooler 2. Designate and clearly label a separate area within the cooler for staff personal food items to prevent cross-contamination with food intended for clients.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The wall mounted soap dispenser had fallen off the wall, making soap difficult to access for hand washing. Ensure a functional soap dispenser is available at all times to facilitate proper handwashing and hand hygiene. Remount the existing dispenser or replace it with a suitable alternative.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • *Expired food handling permit was posted (Expiry date: September 30, 2026). Please post new permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the countertop showed signs of mould growth and lifting. Replace the damaged caulking and ensure all watertight junctions are maintained in good repair to facilitate effective cleaning and prevent moisture accumulation.*Stained ceiling tiles were noted in the kitchen and ADP room. Ensure water infiltrations have been addressed and replace the damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing are required for the following areas and equipment:- Cooler #1- food crumbs were observed in both the cooler and freezer compartments. - Equipment storage drawers and shelving – debris was observed in the drawers and dust had accumulated on the shelving- Hand held mixer- caked on food debris from previous use was observed on the equipment. Ensure all equipment and storage areas are cleaned and sanitized as required. Staff advised that much of the equipment stored on the shelving is rarely used. It is recommended that the storage area be decluttered to facilitate effective cleaning and maintenance.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

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