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Allen Gray Continuing Care Centre - Serveries

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

Official record from Alberta →

Inspection summary

Allen Gray Continuing Care Centre - Serveries has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on September 30, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on June 12, 2025. 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 once on July 29, 2024. 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 4 times across 4 separate inspections, most recently on June 12, 2025. 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 2 times across 2 separate inspections, most recently on June 12, 2025. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered food items (pink mouse) in fridge in unit 3-300 servery. Reviewed ensuring that all food products are protected from contamination during transport and storage. If items are left in the servery ensure food item(s) are covered and labeled. Food products should be labeled with date to ensure adequate turnover of products.Observed single use disposable utensils stored in plastic drawer units with utensils facing all directions. Reviewed public health rational for storage to prevent contamination. Re-organize drawers to ensure that the business ends (food side) of utensils face the same direction.Observed staff beverages on servery countertops. Reviewed ensuring that staff food and/or personal items are stored in designated areas and away from food areas or soiled/contaminated areas (ie. laundry room, soiled utility room, etc).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two meals on counter in 2-100 servery. Staff indicated that 1 meal was refused by client and the other meal was for a client that was away and would not return until 1:30pm. Reviewed safe storage of food practices. Food items cannot be stored at room temperature for extended periods of time, food must be kept at 4.0 C or colder OR 60 C or hotter. Find a safe alternative process for meals for clients that cannot attend meal service. Reviewed that food items are placed in fridge for storage must be reheated and temperature confirmed with a calibrated probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is build up in the ice machine in the common space between the 3 units on the 2nd floor.
  5. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Scoop for drink thickener was buried inside the container in the servery area. This was stored with its handle out of the product during the visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is build up in the ice machine in the common space between the 3 units on the 2nd floor.
  6. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some scoops for dry goods like thickeners were stored in the bulk product with their handles in the product. These were removed during the inspection. Ensure scoops for dry goods are stored in a manner that prevents contamination of the bulk supply.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed oxivir tb & prevention wipes in and around serveries. Ensure food safe sanitizer is available for use in serveries.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed items stored under sink in servery in Aspen, Willow, and Birch units. Remove equipment from under sink. Observed scoop for sugar and/or thickener with scoop handle stored directly in food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Digital thermometers in units Aspen, Birch, Fir are not accurate. Fridges verified at 4C or less when thermometers indicate >4.0 C. Temperature logs for fridges observed being recorded at >4.0 C without corrective actions. Ensure that cold storage units are maintained at 4.0 C or colder at all times. Ensure that staff are taking immediate action if cooler/fridge is observed at greater than 4.0 C. Replace thermometers. Ensure staff are aware of corrective actions if temperature is above 4.0 C

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