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CapitalCare McConnell Place North - Food

9113 144 Avenue NW Edmonton AB T5E 6K2 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare McConnell Place North - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 7, 2026. 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 April 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on May 25, 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 May 7, 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.

8 inspections

  1. 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 covering on the kitchen cabinet doors are peeling. - Plans for replacement underway
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A container of unsealed cookies found in the kitchen cupboard. - Please ensure food is properly stored in sealed containers or bags.
    • 09. Are chemicals stored and handled in a safe manner?
      • X Final Step Quat sanitizer dispenser / concentrate stored with non-food safe chemicals in the mop dump basin. This was removed and stored properly nearby.X Final Step Quat sanitizer measuring 200ppm inaccurately labeled as other chemicals used in the facility. This was relabeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A dish of boiled eggs was stored at room temperature. Internal temperature measured ~22C. These were discarded 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 covering on the kitchen cabinet doors are peeling. Please repair / replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Some of the dining room chairs were damaged or had food debris build-up in the crevices of the cushions. - Clean and sanitize the dining room chairs, repair / discard damaged chairs
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • X Noted unlabeled containers of Final Step Quat sanitizer. Ensure chemical containers are appropriately labeled.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X No food safe sanitizer solution found in the servery areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The scoops used for the bulk dry storage bins were stored with their handles in the bulk product. These were removed for cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • X Unlabeled chemical containers with disinfectant wipes noted in the servery spaces.- Staff indicated they use these wipes on the probe thermometers used to measure food temperatures after cleaning them. Discontinue this practice and use appropriate alcohol wipes / food safe sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Food stored at room temperature in the microwave in the Rose house. This was discarded 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 There was a strainer stored in the hand washing sink in the Rose house. This was removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the ice / water dispenser around the nozzles / spouts in each unit are dirty.X The scoops used for bulk dry goods were not cleaned prior to use - barcode / stickers still adhered to the back of the scoops.X Probe thermometers used to measure food temperatures are not being cleaned and sanitized appropriately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of several of the dining room tables had caked on food debris on them.X There was visible food debris caked on several of the dining room chairs
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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