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CapitalCare Grandview - Food

6215 124 Street NW Edmonton AB T6H 3V1 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare Grandview - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on July 14, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on July 14, 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 5 times across 5 separate inspections, most recently on May 14, 2026. 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 3 times across 2 separate inspections, most recently on October 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

13 inspections

  1. Demand Inspection

    1 infraction

    • 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 and the ice / water dispenser above the nozzles / spout / chute have drink splatter / residual on them.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • X The edging material along the edge of the cupboard doors beneath the cereal dispenser / toaster in the 1st floor servery is peeling exposing unfinished wood.- Contractor contacted for the peeling cupboard door edges for aan estimate.
  4. Demand 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?
      • X The edging material along the edge of the cupboard doors beneath the cereal dispenser / toaster in the 1st floor servery is peeling exposing unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The cupboard area where the dirty dishes are stored in the resident servery area has food debris splattered in the cabinet.X The cupboard doors beneath the cereal dispenser / toaster in the 1st floor servery has a sticky residual on them near the handles.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Breakfast foods observed stored on top of the steam table at room temperature at 11:29am. Temperature of the eggs measured ~23C. These were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The cupboard area where the dirty dishes are stored in the resident servery area has food debris splattered in the cabinet.X The cupboard doors beneath the cereal dispenser / toaster in the 1st floor servery has a sticky residual on them near the handles.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Second floor servery:* Unwrapped Red Rose tea bags were observed stored in their original box without adequate protection from contamination. 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/family to handle tea bags without direct hand contact. *A resident personal food item was found unlabeled and stored next to facility food items in the refrigerator located in the coffee/juice kitchenette. Discussed with site to remind families to label all personal food items. Also the site should ensure that a designated area within the refrigerator is maintained for storing residents' personal food items to prevent cross-contamination
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • First floor servery: *One plastic cup was found with stuck on food debris. Remove, rewash and review new checklist policy with all staff. Cup was removed by management during inspection.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A tray with drinks (milk and apple juice) was left out at room temperature in the 2nd floor servery. These were moved to the refrigerator during the inspection.
  9. Risk Management 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?
      • X The back wall of the 2nd floor servery is damaged. There are holes and paint is chipped.Quotes for repairs have been completed. Please notify this office once repairs are complete.
  10. Monitoring 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?
      • X The back wall of the 2nd floor servery is damaged. There are holes and paint is chipped.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The drawers in the servery area have a buildup of debris and food in them.X The probe thermometer was stored with other items not associated with food service. This was cleaned, sanitized and stored separately from the other items.
  11. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Noted food debris on the underside of some of the dining room tables. Clean and sanitize these and continue to do so on a routine schedule.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Unlabeled personal resident food item in a reusable bag was stored with food items meant for other clients in the coffee area refrigerator. This was moved to the designated resident storage area during the inspection. Ensure personal resident food items are labeled and stored in their designated areas away from food items served to the other clients in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser at the hand washing sink in the 1st floor servery was empty. No food handling / service was observed at the time of the visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Clean serving scoops were stored in a used disposable glove box in the servery drawers. These were removed from the box and moved to the kitchen for cleaning during the inspection. The cardboard boxes in the drawers were removed.X Probe thermometers for checking food temperatures stored in the same container as hand cream, pens and other containers. These were removed during the inspection.

Nearby inspected facilities

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