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Airdrie Care Community - Food

15 Market Boulevard SE Airdrie AB T4A 3N2 · Food - General

Official record from Alberta →

Inspection summary

Airdrie Care Community - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 2, 2025. The most recent inspection, on January 7, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on August 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on December 16, 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 once on April 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Gaps in between stainless steel backsplash panels behind the stove, cooktop, and deep fryer are not sealed or covered, making them more difficult to be cleaned. Seal gaps in cooking area to render adjacent surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent directly overtop the stoves and deep fryer has a build-up of debris.Minor mould growth was noted on some of the wire rack shelving in the walk-in cooler.Clean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION.There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Kitchenettes were equipped with Ecolab Peroxide Multi Surface Disinfectant**The peroxide solution is a disinfectant not a sanitizer and may be used for disinfecting dining tables but not to be used in food prep surfaces.**Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no food safe sanitizers in the kitchenettes in the 4 floors of the facility. Operator equipped kitchenettes with 200ppm QUAT sanitizing solution contained in spray bottles during the inspection.**Please ensure that all food prep areas are equipped with food safe sanitizing solution at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 pieces of boiled eggs were stored at room temperature in the kitchenette of the main floor. Staff stated eggs were cooked more that 2 hours prior to the inspection. Food items were discarded during the inspection.**Ensure that all high-risk foods are stored at 4 degrees C and below or 60 degrees C and above at all times.**High-risk foods stored at room temperature for up to 2 hours must be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet to the hand wash sink by the main entrance door to the main kitchen was in disrepair. The hot water supply was turned off. Another hand wash sink opposite the walk-in cooler was in good working order and being used by the staff for handwashing.**Please repair hand wash sink.**Ensure hot and cold-water supply remain turned on at all times.

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