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Barrhead Continuing Care

5336 59 Avenue Barrhead AB T7N 1L2 · Food - General

Official record from Alberta →

Inspection summary

Barrhead Continuing Care has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on March 18, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on May 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 18, 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 once on September 6, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 11, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

8 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?
      • The small Robo Coupe had water in the bowl, and the interior of the bade was wet. Equipment shall be dried before assembly. Wet equipment can promote bacterial growth. The equipment shall be dried properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Under the mixer head is dried food material. Extra care is required to ensure this area is cleaned and sanitized after use. This is a common missed location for cleaning. Please clean and sanitize the area before use.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large mixer by the cook's station has a buildup of food debris under the mixing head, and grime build up on the top of the mixer. The mixer shall be cleaned and sanitized after each use to prevent cross contamination and introduction of pathogens and their toxins.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the spray bottle by the workstation by the walk in coolers did not have a sanitizer residual. Action shall be taken to refill the bottle and to ensure the sanitizers are tested daily from all auto dilutors if used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottle fill in the closet auto dilutor is not working properly. Sanitizer from this unit is being dispersed from the bottle fill. Sanitizer from the hose was measured at 200ppm (satisfactory). The bottle fill should not be used until it is repaired.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The Vegetable freezer in the back room has a buildup of food debris on the handle. Common touch objects such as handles shall be cleaned/sanitized throughout the day. The handle shall be cleaned and sanitized. 2) The dinning room carts have "sticky" handles. Common touch objects such as handles shall be cleaned/sanitized throughout the day. The handle shall be cleaned and sanitized.
  8. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit posted outside the kitchen is expired. Facilities are required to obtain a food handling permit and approval to operate from the regional health authority. Please ensure you have the most up to date food permit displayed and unobstructed from being viewed.

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