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Benevolence Care Centre - Serveries

9810 165 Street NW Edmonton AB T5P 3S7 · Food - General

Official record from Alberta →

Inspection summary

Benevolence Care Centre - Serveries has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on August 11, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 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 5 times across 3 separate inspections, most recently on July 30, 2024. 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 January 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 15, 2025. 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?

  • 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 once on January 23, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *3rd floor-The wall above the back splash at the 2-compartment sink was not in good repair (damaged). Not smooth or easy to clean. Please repair/refinish. *2nd floor- The interior finish of the coffee cup storage drawer was not in good repair. Not smooth or easy to clean. Please repair/refinish. *1st floor- The interior finish of the cupboard under the 2 compartment sink was no longer smooth or easy to clean. Please repair/refinish.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1st floor servery fridge verified at 7.3 C (product temperature). Ensure cooler can maintain a temperature of 4.0 C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 6: Hot holding temperatures under 60 C for hot holding (steam tables). Temperatures measured with a probe thermometer (46.4C-50.4C).Hot holding verified at <60 C in steam table. Observed various inserts on shallow perforated insert. Reviewed ensuring that food items are stored directly in steam table or deep perforated insert is used to allow smaller inserts to sit directly in steam table water. Records indicate temperatures <60 C without corrective actions taken. Ensure staff are taking and recording corrective actions. July 30, 2024Food items (modified texture) observed in small inserts inside large insert. Product internal temperature verified at <60 C. Reviewed products must be kept at 4.0 C or colder OR 60 C or hotter. Set up at steam table is not keeping items at adequate temperatures or products are not being received at adequate temperatures. Ensure staff are documenting the temperatures observed when probing food items.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 6: Hot holding temperatures under 60 C for hot holding (steam tables). Temperatures measured with a probe thermometer (46.4C-50.4C).Hot holding verified at <60 C in steam table. Observed various inserts on shallow perforated insert. Reviewed ensuring that food items are stored directly in steam table or deep perforated insert is used to allow smaller inserts to sit directly in steam table water. Records indicate temperatures <60 C without corrective actions taken. Ensure staff are taking and recording corrective actions.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in 3rd floor servery verified at 0 pm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in main floor servery verified at 14 C. Fridge was full of various products including juice. Products adjusted so door closed. Fridge checked at the end of the inspection and verified at 10 C. Fridge is too warm, reviewed adjusting/servicing fridge. Reviewed recommendation to decrease amount of juice in fridge to allow for more air flow. January 23, 2024 - fridge in 1st floor servery is 8 C. Fridge is very full. Ensure fridge is able to operate at 4.0 C or colder if not, repair or replace cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding verified at <60 C in steam table. Observed various inserts on shallow perforated insert. Reviewed ensuring that food items are stored directly in steam table or deep perforated insert is used to allow smaller inserts to sit directly in steam table water. Records indicate temperatures <60 C without corrective actions taken. Ensure staff are taking and recording corrective actions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hans sink in the 1st floor servery is not operational. Repair sink. Ensure hand sink is supplied with soap, paper towel, hot and cold running water.

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