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Canterbury Court - Serveries

8403 142 Street NW Edmonton AB T5R 4L3 · Food - General

Official record from Alberta →

Inspection summary

Canterbury Court - Serveries has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on July 29, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on July 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on July 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on July 7, 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 August 18, 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Manor: Staff personal lunch bag was found in a cupboard by the hand sink. Please remove. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Manor: Unwrapped tea bags were observed stored in their original box without adequate protection from contamination at resident accessible coffee/tea area. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff to handle tea bags without direct hand contact.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Green Lane: Unlabelled and opened food item was found in the cooler (e.g. chocolate bar). Food item was being saved for residents. Please ensure when saving left over foods items, best practice is to ensure food item is not stored in the danger zone(4-60C), covered, dated, and labeled with resident name if being saved for a specific resident. Product discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Manor: Staff personal lunch bag was found in a cupboard by the hand sink. Please remove. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Manor: Commercial dishwasher was tested and 0ppm of chlorine sanitizer was detected. Please call for repairs and complete manual dishwashing until repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Green Lane: Dirty plate was found in the cupboard. Ensure only clean dishware are placed into storage. Plate was as removed and placed to bin to be transported back to the main kitchen for dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Grenn Lane/Haven/ Manor Single use utensils in a drawer in the servery were improperly stored. Discussed the handles should face one direction to prevent contamination of the food contact end. With clean hands, please invert the utensils.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Lane red: Open foods were found stored in the cupboard (e.g. cookies and crackers). Ensure open food products are stored in sealable container with a proper lid.*Haven: Brown sugar was found stored in small plastic bowls with plastic wrap. Ensure open food products are stored in sealable container with a proper lid.*Lane green: Multiple left over food items were found in the cooler and freezer (e.g. chocolate bar, popsicle, ice cream). Discussed with manager when saving left over foods items, best practice is to ensure food item is not stored in the danger zone(4-60C), covered, dated, and labeled with resident name if being saved for a specific resident. Manager discarded all the left over food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Manor: A carton of milk creamer was found at the coffee station found in a container of melted ice. The temperature of the creamer was measured to be 10C. Ensure coffee creamer is stored at 4C or lower. Change storage practice. Creamer was discarded on site.*Haven: Thermometer was missing in the refrigerator. Ensure all coolers are equipped with a thermometer.*Haven: Hot holding unit was not turned on and food products were inside. Discussed to ensure hot holding unit is turned on in advance and has reached a temperature of 60C before placing hot foods inside. Review with all staff and change practice. Unit was turned on but was not getting very hot, investigate and repair as needed. Provide update.*Haven/Lane red: Meals on units were plated and assembled onto trays in the kitchen. Trays are transported to the units in covered rolling racks. Few trays were found on the rolling rack during meal service at room temperature. Staff indicated residents are either coming or trays will be delivered. It was discussed with the manager to ensure food products are kept at proper temperatures before service/delivery. Change practice.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • *Lane green: Multiple packages of residents’ medications were found stored inappropriately inside the servery drawers, alongside miscellaneous items. The drawers were not lockable. The issue was discussed with Clinical Coordinator. Medications were removed from the drawers and given to staff to secure. Change storage practice. Review with all staff and ensure servery drawers are used for only food service storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Manor: Mould like substance was noted on the caulking along the dishwashing table. Replace and ensure caulking is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Lane green: Single use utensils were stored in cardboard boxes. Ensure utensils are stored in cleanable containers.*Lane red: Open wired baskets were being used to hold packages of sugars, salt, pepper, tea bags, jams/jellies and single use utensils Spills were noted in some of the baskets holding tea bags and packages of salt and pepper. Clean up spills.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Lane: No Quat based sanitizer was available for food contact surfaces. Staff indicated food service staff refill the sanitizer spray bottle. Spray bottle was empty. Staff was using disinfectant wipes. Discussed with manager and staff disinfectant wipes are not food contact surface safe. Refill bottle and ensure food contact safe sanitizer is available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Lane: Staff personal food items were found stored in the servery fridge. Day staff indicated they store their personal food items in the staff room and the items in the fridge could be from the night staff. Please discussed with all staff to determine where they are storing their personal food items. If staff are using the servery cooler, please designate and label an area in the cooler just for staff foods to prevent cross contamination. Provide this office site’s storage solution for staff personal food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Haven: domestic dishwasher installed. There was no sanitize option available on the controls on the door of the dishwasher. Please provide this office documentation proving this dishwasher has a sanitizing cycle. If the dishwasher does not have a sanitizing cycle, please relocate everything to the main kitchen for dishwashing.

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