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CapitalCare McConnell Place West - Food

8720 165 Street NW Edmonton AB T5R 5Y8 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare McConnell Place West - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on July 13, 2026, found no infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on June 23, 2026. 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 June 23, 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 once on November 18, 2025. 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 10 times across 8 separate inspections, most recently on June 23, 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?

  • 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 5 times across 5 separate inspections, most recently on November 18, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Quat sanitizer in the Blue House and little to no chemical residual when tested. The sanitizer concentration measured less than 200ppm. This was refilled during the inspection (~200 ppm Quat)
    • 09. Are chemicals stored and handled in a safe manner?
      • X Quat sanitizer buckets are not labeled with what chemical is in them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Blue House - Hand washing sink being used for other activities other than hand washing – food debris observed in the hand-washing sink. Please do not use hand-washing sink as an extra dish sink to ensure it is accessible at all times.
    • 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 Green House – There is a leak underneath the 2-compartment sink drainpipe. A brown colored slimy sludge was building up under the p-trap for the drain above.
  3. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.- Repairs have been approved for all 3 houses and is in progress.
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.- Repairs have been approved for all 3 houses and is in progress.
  4. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.- Repairs have been approved for all 3 houses and will begin December 1, 2025
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.- Repairs have been approved for all 3 houses and will begin December 1, 2025
  5. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.- Repairs have been approved for all 3 houses and will begin December 1, 2025
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.- Repairs have been approved for all 3 houses and will begin December 1, 2025
  6. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.- Repairs have been approved for all 3 houses and will begin December 1, 2025
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.- Repairs have been approved for all 3 houses and will begin December 1, 2025
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The Rose house refrigerator temperature measured ~7-8C even after adjusting the temperature dial to a lower setting. Staff instructed to stop storing products requiring refrigeration in this unit until it can maintain a temperature of 4C or less.- Maintenance was notified to assess and make necessary repairs during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.November 18, 2025:- Repairs have been approved, please notify the undersigned before construction begins to review construction and remediation plans.
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.November 18, 2025:- Please confirm the above items are part of the approved repairs, notify the undersigned before construction begins to review construction and remediation plans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometer used for checking food temperatures stored in container with a pen that is not regularly cleaned and sanitized in the green house. This was rearranged during the inspection.
  8. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.June 12, 2025:X The silicon / caulking at the joint between the counter and backsplash at the sink in the Rose house is peeling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers used for checking food temperatures stored in containers with other equipment and items that are not regularly cleaned and sanitized (ie pens, highlighters, etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The hard to clean areas of the dining room chairs are visibly soiled.
  9. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Bread was stored on top of the refrigerator (dusty). The bread was removed to be stored in another location.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The inside of several drawers storing utensils is worn, exposing unfinished wood. Some have a liner that is peeling. Refinish the inside liner for the drawers so that they are smooth, easy to clean, and non-absorbent to moisture.
    • 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 dishwashing machine in the Rose house is not reaching adequate sanitizing temperatures.- Staff instructed to use the new dishwashing machines in one of the other two houses until this one is repaired or replaced.- Ensure a minimum temperature of at least 160F at the dish level is achieved or 180F at the booster.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • X The locked cabinet area under both the sinks in each of the 3 houses shows signs of rot and deterioration from moisture damage.- Green & Blue Houses: some of the damaged materials appeared to have been haphazardly removed prior to installation of newer grease traps. The remaining cabinet material and back wall still show signs of moisture damage and staining for removal.- Rose House: Extensive moisture damage noted. Material to be removed / remediated before new material is installed.
    • 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 Green house: The backsplash behind the hand washing sink in the kitchenette has tiles buckled and protruding from the wall. Remove moisture damaged materials and replace with new material prior to refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers used for checking food temperatures stored in containers with other equipment and items that are not regularly cleaned and sanitized (ie pens, highlighters, etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the dining room tables and hard to clean areas of the dining room chairs are visibly soiled.
  10. 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 in two of the three houses are out of order.
  11. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X There is an open bag of sugar with a scoop inside the bag stored on the floor in front of the dry goods bins in the back storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The high-temperature dishwasher in two of the three houses are out of order.X The white back pantry refrigerator (empty) measured ~10C(50F) during the inspection.

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