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Aster Gardens - Food

7 Brower Drive Strathcona County AB T8H 1Y7 · Food - General

Official record from Alberta →

Inspection summary

Aster Gardens - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on May 26, 2026, recorded 3 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 5 times across 5 separate inspections, most recently on August 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on May 26, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 April 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 7 separate inspections, most recently on May 26, 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 6 times across 5 separate inspections, most recently on May 26, 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.

11 inspections

  1. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There are gaps at the corners at the base of the kitchen receiving area exterior doors.Jan 9 - outstanding.
    • 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 seal at the joint between the dishwashing table and wall in the back corner of the dishwashing area behind the sprayer has shifted and some spots along the seal show visible mildew growth. Please clean / remove the mildew and reseal the joint between the dishwashing table and wall.Jan 9 - outstanding (repair was attempted but unsuccessful).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The blast chiller was leaking - repair/replace.*The dishwasher in the Polaris servery was leaking - repair/replace.
  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the main kitchen was not sanitizing at the time of inspection.The concentration of the Chlorine sanitizer when tested recorded a reading of 0 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There are gaps at the corners at the base of the kitchen receiving area exterior doors.Jan 9 - outstanding.
    • 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 seal at the joint between the dishwashing table and wall in the back corner of the dishwashing area behind the sprayer has shifted and some spots along the seal show visible mildew growth. Please clean / remove the mildew and reseal the joint between the dishwashing table and wall.Jan 9 - outstanding (repair was attempted but unsuccessful).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The blast chiller was leaking - repair/replace.*The dishwasher in the Polaris servery was leaking - repair/replace.
  3. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There are gaps at the corners at the base of the kitchen receiving area exterior doors.Jan 9 - outstanding.
    • 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 seal at the joint between the dishwashing table and wall in the back corner of the dishwashing area behind the sprayer has shifted and some spots along the seal show visible mildew growth. Please clean / remove the mildew and reseal the joint between the dishwashing table and wall.Jan 9 - outstanding (repair was attempted but unsuccessful).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The blast chiller was leaking - repair/replace.*The dishwasher in the Polaris servery was leaking - repair/replace.
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • X Staff member was observed wearing the same gloves between handling raw eggs and prepping sandwiches. Staff member was instructed to discard the worn gloves and wash their hands before wearing a new pair of gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Cut fruits were left out at room temperature in the Aurora and Polaris servery areas. The plates of fruit were covered and moved to the refrigerator until service.X Oatmeal was stored at the edge of the steam table edge / on top of the steam table insert in the 3rd floor serveries. These were moved into the steam table basin with direct contact to the hot water to transfer heat to the container.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There are gaps at the corners at the base of the kitchen receiving area exterior doors.
    • 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 seal at the joint between the dishwashing table and wall in the back corner of the dishwashing area behind the sprayer has shifted and some spots along the seal show visible mildew growth. Please clean / remove the mildew and reseal the joint between the dishwashing table and wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is a buildup of dust and debris in the cupboard beneath the cereal dispensers in the bistro area.X There is food buildup on the prep cooler door and underside of the handle in the kitchen prep line. X There is food splatter on the underside of the kitchen industrial mixer guards, outside of the mixer bowl and on the shelving nearby. X The underside of the service rack above the steam table in the kitchen prep area has food splatter built up.X The cabinet area under the Polaris servery kitchen sink is dirty.X The underside of the coffee dispenser above the nozzles in the second-floor dining area has syrup and debris built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The ceiling tiles around the vents above the kitchen grill line have dust build up on them.X There is a dark residual / buildup on the floor throughout the kitchen (under tables, around the legs of tables, under ice machine, door to elevators, etc.).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Plastic cup used to scoop dry goods was stored in the product. The plastic cup was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A cup of pudding was stored in the 1st floor servery display cooler. The cooler was not operational at the time of the visit and the pudding was removed and discarded during the inspection.X 3 plates with saran wrap covering food left over from lunch service were noted on top of the stove in the Aurora unit around 3pm. These were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Industrial can opener and holster were dirty. These were scrubbed, cleaned, and sanitized during the inspection.X The guard and underside of the splash guard for the industrial mixer had caked on food splatter on them. These were cleaned and sanitized during the inspection.X A storage rack and equipment on it next to the industrial mixer had food splatter on them. These were cleaned and sanitized during the inspection.X The kitchen receipt printer is dirty.X The freezer in the Aurora unit is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of dirt, food debris, and grime in the hard-to-reach areas / corners under the table where the juice machine is located in the kitchen.
  7. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Noted platters of fruit from morning meal service unattended on top of the stove in the memory care unit. Some were uncovered, some were covered with cling wrap and others were covered with a cloth towel. These items were discarded shortly following the visit. Do not cover food products with cloth towels
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Noted platters of fruit from morning meal service unattended on top of the stove in the memory care unit. Some were uncovered, some were covered with cling wrap and others were covered with a cloth towel. These items were discarded shortly following the visit.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Jello and other desserts were stored at room temperature, these were discarded during the inspection.
    • 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 next to the dishwasher in the main kitchen had little hot water pressure.
  10. Risk Management 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?
      • X The hand washing sink next to the main kitchen dishwashing area had a dirty serving tray stored in it. This was removed during the inspection. X The hand washing sink next to the dishwasher in the main kitchen had little hot water pressure. X The hand washing sink next to the dishwasher in the 2nd floor servery had little hot and cold water pressure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The industrial mixer guard had visible food debris on it. This was cleaned during the inspection.X The industrial fan covers in the walk-in cooler are due for removal and cleaning. There is a buildup of dust and debris on them.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The temperature of the refrigerator in the Aurora unit measured ~6C / 42F during the inspection. This corresponded with recent temperature readings recorded on the temperature logs. The temperature setting for the refrigerator was adjusted to be colder during the inspection. Monitor and repair as necessary. X Sliced fruit / dessert was sitting on the counter / stove tops at room temperature prior to food being served. These were moved to the refrigerator during the inspection.
    • 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 next to the main kitchen dishwashing area had a dirty serving tray stored in it. This was removed during the inspection. X The hand washing sink next to the dishwasher in the main kitchen had little hot water pressure. X The hand washing sink next to the dishwasher in the 2nd floor servery had little hot and cold water pressure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The industrial mixer guard had visible food debris on it. This was cleaned during the inspection.X The industrial fan covers in the walk-in cooler are due for removal and cleaning. There is a buildup of dust and debris on them.

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