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Allen Gray Continuing Care Centre - Kitchen

5005 28 Avenue NW Edmonton AB T6L 7G1 · Food - General

Official record from Alberta →

Inspection summary

Allen Gray Continuing Care Centre - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on October 16, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 7 separate inspections, most recently on October 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 8 times across 7 separate inspections, most recently on October 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 4 separate inspections, most recently on October 15, 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?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • i. Food crumbs and debris observed along the shelves in the walk-in cooler. -Clean and sanitize the shelves. ii. Uncovered boxes of vegetables and fruits seen in Walk-in cooler. -Ensure all stored food is covered to avoid cross contamination. iii. Liquid food container on the top shelf in the walk-in cooler not closed properly, evidence of liquid drippings seen on the uncovered vegetables underneath. -Ensure proper storage of food products/ containers to avoid cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris observed along the mixer. Clean the area above the safety guard to prevent potential contamination of food.
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • i. Food crumbs and debris observed along the shelves in the walk-in cooler. -Clean and sanitize the shelves. ii. Uncovered boxes of vegetables and fruits seen in Walk-in cooler. -Ensure all stored food is covered to avoid cross contamination. iii. Liquid food container on the top shelf in the walk-in cooler not closed properly, evidence of liquid drippings seen on the uncovered vegetables underneath. -Ensure proper storage of food products/ containers to avoid cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few of the ceiling tiles at the back of the dry storage room showed evidence of moisture damage. Replace the tiles. Conduct repairs to any leaks (as applicable).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris observed along the mixer. Clean the area above the safety guard to prevent potential contamination of food.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • i. Food crumbs and debris observed along the shelves in the walk-in cooler. -Clean and sanitize the shelves. ii. Uncovered boxes of vegetables and fruits seen in Walk-in cooler. -Ensure all stored food is covered to avoid cross contamination. iii. Liquid food container on the top shelf in the walk-in cooler not closed properly, evidence of liquid drippings seen on the uncovered vegetables underneath. -Ensure proper storage of food products/ containers to avoid cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few of the ceiling tiles at the back of the dry storage room showed evidence of moisture damage. Replace the tiles. Conduct repairs to any leaks (as applicable).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • i. The internal temperature of the conveyer dishwasher measured 69 degrees C at the time of inspection. The operator's logs indicated the temperature had reached 68 degrees C during observation earlier in the day. ii. The temperature of the backup (Hobart) dishwasher measured 68.4 degrees C. Adjust the temperatures. Ensure the high temperature dishwashers are capable of reaching 71 degrees C (at the dish level).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris observed along the mixer. Clean the area above the safety guard to prevent potential contamination of food.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizing solution measured 0 ppm at the time of inspection. Operators test strips also measured 0 ppm. Ensure the sanitizing solution measures 200 pm. The operator was asked to mix a new batch and for the solution dispenser to be repaired/corrected.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • i. Food crumbs and debris observed along the shelves in the walk-in cooler. -Clean and sanitize the shelves. ii. Uncovered boxes of vegetables and fruits seen in Walk-in cooler. -Ensure all stored food is covered to avoid cross contamination. iii. Liquid food container on the top shelf in the walk-in cooler not closed properly, evidence of liquid drippings seen on the uncovered vegetables underneath. -Ensure proper storage of food products/ containers to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored within the bulk peanut butter and butter jars. Ensure scoops are not left in the bulk food supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • i. The internal temperature of the conveyer dishwasher measured 69 degrees C at the time of inspection. The operator's logs indicated the temperature had reached 68 degrees C during observation earlier in the day. ii. The temperature of the backup (Hobart) dishwasher measured 68.4 degrees C. Adjust the temperatures. Ensure the high temperature dishwashers are capable of reaching 71 degrees C (at the dish level).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few of the ceiling tiles at the back of the dry storage room showed evidence of moisture damage. Replace the tiles. Conduct repairs to any leaks (as applicable).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris observed along the mixer. Clean the area above the safety guard to prevent potential contamination of food.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QAC sanitizer was initially measuring less than 200ppm - the bottle was changed during the inspection and then measured 200ppm. Staff change and test the solution every 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving in the cabinet used for cup storage was in disrepair - staff advise that it is already scheduled for replacement.*Ensure that this is repaired/replaced so that it is smooth, non-absorbent and easy-to-clean.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Bottled drinks and other food items stored haphazardly with non-food items in one of the drawers next to the entrance to the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is dust build up around a rusty ceiling vent in the dishwashing area.X There is mold growth on the walk-in cooler storage racks.X Food splatter noted on the underside of the industrial mixer.X Syrup buildup noted on the underside of the juice dispenser above the nozzles.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths were stored on the tabletop. These were moved into 200 ppm Quat solutions during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Scoops with handles in the containers of dry goods were noted. These were removed during the inspection. Ensure scoops for the dry goods bins are stored in a manner that prevents contamination of the bulk supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand washing sink in the dish washing area had dirty dishes stored in it. These were removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is food debris / buildup on the underside of the industrial mixer, grill, splashguard, etc. X There is mold growth on the walk-in cooler shelving.X There is a brown growth in the chute / underneath the ice and water dispenser.X The underside of the juice dispenser has a buildup of syrup above the nozzles.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X There was an uncovered and unlabeled cup of Instant Drink and Food Thickener on top of the prep table shelf. This was covered during the inspection and will be labeled moving forward.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The large high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. The maximum temperature recorded at the dish level was ~67-68C.The final rinse temperature on the dishwasher gauge read ~75C (~167F) on the dial. Site operator advised to use the other high temperature dishwasher or switch to manual sanitizing / single service utensils if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was mold growth noted in the ice machine near the front grill line area.

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