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CapitalCare Laurier House Lynnwood - Kitchen

16815 88 Avenue NW Edmonton AB T5R 5Y7 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare Laurier House Lynnwood - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on June 4, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently 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 3 times across 3 separate inspections, most recently on January 27, 2026. 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.

10 inspections

  1. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There is a gap underneath the loading dock area doors between the main kitchen and hallway to the servery space.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Pre-portioned coffee grounds set up in the drawer in the coffee area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A bowl of food was found on top of the steam table underneath a cover. This was a frozen product that was left out to be thawed before reheating. This measured ~23.9C and was discarded at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer solution measured <50ppm. A new solution was dispensed but tested at <100pmm. Staff instructed to manually mix the sanitizer solution until the dispenser is repaired.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Uncovered desserts and drinks were found in the coolers.X Staff personal bag stored on top of canned foods. This was removed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Quat sanitizer test strips on site are moisture damaged and ineffective.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X The back door to the loading area was propped open. This was closed and secured during the inspection.
    • 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 endcaps on the edge of the counter next to the steam table are missing exposing the unfinished wood beneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The dry storage bins have food debris built up on them.X There is dust buildup on the walk-in cooler fan covers.X The fan on top of the microwave in the 2nd servery is dusty.X The microwave in the 2nd servery is dirty.X Food debris and buildup noted on the dishwashing machine and adjacent tables.X There is a buildup of food debris and grime underneath the steam tables in both serving areas.X There is mold growth noted on the walk-in cooler shelving.X The meat slicer had dried on food debris on it.X There is food splatter and buildup on the underside of the small mixer, underside of the industrial mixer guard, and buildup on the industrial mixer power cord and surrounding area.X Food splatter found on equipment stored in the drawers. These were removed and cleaned during the inspection.X There is ice buildup in the stand-up freezer between the kitchen and 2nd servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The floor and walls in the walk-in cooler are dirty.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Uncovered desserts and drinks were found in the coolers.X Staff personal bag stored on top of canned foods. This was removed during the inspection.
    • 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 endcaps on the edge of the counter next to the steam table are missing exposing the unfinished wood beneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The dry storage bins have food debris built up on them.X There is dust buildup on the walk-in cooler fan covers.X The fan on top of the microwave in the 2nd servery is dusty.X The microwave in the 2nd servery is dirty.X Food debris and buildup noted on the dishwashing machine and adjacent tables.X There is a buildup of food debris and grime underneath the steam tables in both serving areas.X There is mold growth noted on the walk-in cooler shelving.X The meat slicer had dried on food debris on it.X There is food splatter and buildup on the underside of the small mixer, underside of the industrial mixer guard, and buildup on the industrial mixer power cord and surrounding area.X Food splatter found on equipment stored in the drawers. These were removed and cleaned during the inspection.X There is ice buildup in the stand-up freezer between the kitchen and 2nd servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The floor and walls in the walk-in cooler are dirty.
  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 Premade puree was stored on top of the main kitchen steam table lid thawing. These items measured ~4C. Staff were instructed to reheat the food during the inspection.X Bowls of oatmeal were stored on top of the steam table lid. These were moved into the steam table during the inspection. X Premade puree was improperly reheating in the steam table in the servery. This was removed to be properly heated up to a minimum of 74C. Staff advised not to use the steam table to heat foods up. Staff discarded the puree during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • X There is a gap at the base of the back doors near the kitchen. Please repair.
  8. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The sanitizer solution in a bucket in the main kitchen measured <50ppm Quat. A new sanitizer solution was dispensed from the wall mounted dispenser at 200ppm Quat.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The industrial can opener had a buildup of food debris on it. This and the holster were cleaned during the inspection.X There is heavy ice buildup in the stand-up freezer and the walk-in freezer. X The underside of the small mixer facing the bowl has food splatter on it, the bowl and mixing utensils were clean and stored on the base. X The top of the microwave had a very heavy buildup of food debris on it. This was cleaned during the inspection. X The lid for the industrial blender is damaged and difficult to properly clean and sanitize.

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