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Athabasca Healthcare Centre - Recreational Kitchen

3100 48 Avenue Athabasca AB T9S 1M9 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Healthcare Centre - Recreational Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on July 16, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on September 19, 2024. 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 17 times across 7 separate inspections, most recently on July 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on July 16, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic wrap dispenser is observed to have a significant accumulation of food debris and residue on its surfaces at the time of inspection.Staff indicate they are unsure whether the dispenser is still being used; however, the dispenser is removed during the inspection. Ensure that unused equipment is removed from the premises or maintained in a clean and sanitary condition if retained for future use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The above-counter cabinets facing the dining room have an accumulation of dust and debris on the interior surfaces at the time of inspection.Ensure that the cabinets are cleaned and maintained in a clean and sanitary condition. Establish a cleaning schedule sufficient to prevent the accumulation of dust and debris.
  2. Monitoring Inspection

    3 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?
      • The surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The under the counter cabinets facing the dining room have buildup of dust and debris and some clutter is noted in these cabinets.Ensure that the cabinets are cleaned, sanitized and decluttered regularly.
  3. Risk Management 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?
      • The surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
  4. Monitoring Inspection

    4 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?
      • The surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bread maker inside a cabinet is noted to be unclean and covered in grease and food debris on the inside and outside surfaces. Ensure that the bread maker is cleaned, sanitized, and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some drawers and the containers holding condiments such as salt packets etc. are noted to have buildup of food debris and grime. The drawers and all items in these drawers must be cleaned and sanitized.
  5. Risk Management 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?
      • The surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The resident's cooler is measured to be at 12 degrees Celsius. The cooler is noted to be at this temperature for several days as is indicated by the temperature log sheet on the cooler. The temperature dial on the cooler is noted to be set on a lower cold setting. Ensure that the cooler is maintained at 4 degrees Celsius or below. Staff are instructed to discard food items such as yoghurt, milk and any other food items requiring refrigeration.
    • 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 surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
  7. Monitoring Inspection

    6 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?
      • The surfaces of some cabinets around the door handles and on shelves are noted to have paint chipping.Ensure the surfaces are repaired to be smooth and easily cleanable.
    • 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 cabinet surface under the two-compartment sink is damaged and is no longer smooth and easily cleanable. Ensure that this cabinet area is repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils and baking pans in drawers are noted to have food debris on surfaces.Ensure utensils are washed and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Dishes and pots and pans are noted being stored under the handwashing sink and in contact with the sink plumbing. Many of the dishes are noted to have buildup of food debris. 2.Dishes and utensils in cabinets are noted to have food debris and some utensils appear not to have been washed and sanitized. 1.Dishes must be cleaned and sanitized and stored in a place and in a manner to ensure they are maintained clean. 2.Ensure that dishes and utensils are washed and sanitized before being stored in cabinets and drawers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease and grime is observed on the interior of the oven.Ensure surfaces are frequently cleaned and sanitized to prevent build-up of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dirty dishes cart under the counter has heavy buildup of grime and debris.Ensure that the tray is cleaned regularly.

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