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CapitalCare Kipnes Centre For Veterans - Kitchen

4470 McCrae Avenue NW Edmonton AB T5E 6M8 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare Kipnes Centre For Veterans - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on December 16, 2025, recorded 3 infractions.

2 of 6 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 and 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.

  • 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 December 16, 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 November 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on December 16, 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?

  • 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 2 times across 2 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Eggs in a container of water were observed in the hand washing sink unattended. These were removed from the hand washing sink and peeled for storage in the cooler.X Half of a sliced tomato was left out at room temperature. This was wrapped up and moved to the refrigerator during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Eggs in a container of water were observed in the hand washing sink unattended. These were removed from the hand washing sink,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X A dirty scoop was observed in the thickener container. This was moved to the dishwashing area during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The scoop in one of the dry storage bins was stored with its handle in the product. This was shifted and stored in a manner that prevents the handle from touching the product its stored in.
    • 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 station between the walk-in cooler and dishwashing area was empty. This was refilled during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The high temperature dishwasher is not sanitizing dishes properly. The reading on the dial (from the booster) indicates the water temperature is being heated to above 180F (82C). A maximum of 190f-195F (87.8C-90.55C) observed. However, the temperature recorded at the dish level does not consistently reach a minimum of 160F (71C).
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff personal items (purse, plastic containers, etc.) were stored on the clean equipment rack at the end of the dishwashing area. These items were removed by staff shortly after the inspection started.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Wrapped up pizza slices were stored on top of the lid on top of the steam table. These were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwasher is not sanitizing dishes properly. The reading on the dial (from the booster) indicates the water temperature is being heated to above 180F (82C). A maximum of 190f-195F (87.8C-90.55C) observed. However, the temperature recorded at the dish level did not reach the minimum 71C required (66.9C max). Please discontinue the use of this dishwasher and switch to manual sanitizing of dishes.
  6. Monitoring Inspection

    0 infractions

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