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CapitalCare Dickinsfield - Food

14225 94 Street NW Edmonton AB T5E 6C6 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare Dickinsfield - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on December 11, 2025, recorded 3 infractions.

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

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.

  • 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 4 times across 4 separate inspections, most recently on December 11, 2025. 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 December 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on December 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 March 7, 2025. 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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The quat sanitizer in most of the serveries measured 0ppm Quat. A faulty dispenser was found to be the cause. 200ppm Quat dispensed for all the sanitizer buckets during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The resident refrigerator in Unit 3B and 2B measured ~6-8C. The temperature dial in these were adjusted from a setting warmer than the recommended setting to a colder setting during the inspection. Ensure refrigerator temperatures are at 4C or less at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Cafeteria - Damaged metal strainer for cleaning oil was observed. This was discarded during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • X Final step Quat sanitizer is stored in an Oxivir Plus container. Please remove this from use and use a different labeled container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Noted frozen curly fries and onion rings stored at room temperature in the staff cafeteria servery. These were put away during the inspection. X A tray of sandwich fillings (deli meat, cheese, sliced tomatoes, etc.) was stored at room temperature in the staff cafeteria servery. These items were moved into an ice bath and the cooler during the inspection.X Boiled eggs from breakfast were stored at room temperature in a number of the serveries. These were discarded at the time of the inspection (~11:50am).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Empty paper towel dispenser was noted in one of the care unit serveries. This was refilled during the inspection. X The sensor to turn on the water at the hand washing sink in the 3C servery does not work. Maintenance was notified to repair this during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometer, spoons, and knives stored with markers and other nonfood related items in the staff cafeteria servery. Please store food utensils and equipment in a manner that protects them from contamination. X The underside of some of the coffee and ice dispensers in the care floor serveries are dirty / require maintenance.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The steam table was not at proper hot holding temperatures when measured with a probe thermometer. The water in the steam table measured 45C. Foods were moved from the hot holding transport unit into the steam table prior to the visit measured ~55-59C. - Temperature of the steam table was turned from "Lo" to "High" during the visit. - Staff reminded to ensure the temperature of the water in the steam table must be at least 60C or higher prior to moving food into it for meal service.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The steam table in the servery units (3B and 3D) were not at the appropriate hot holding temperatures (~45C & 37C) before placing food into them. These were turned on / up during the inspection and reached a minimum of 60C. Ensure hot holding equipment is turned on and is at the minimum required 60C or greater, prior to moving food into them for hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the coffee dispenser in the servery units (3B, 2D, and 2A) have a build-up of coffee stains / scale on them.X The dishwasher at the servery in unit 2D was leaking. Please use alternate dishwasher until the leak is repaired.X The underside / chute of the ice dispenser in the servery units (3B, 2D, 2A, and 2B) have a buildup of scale on them.

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