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CapitalCare Strathcona - Food

12 Brower Drive Sherwood Park AB T8H 1V3 · Food - General

Official record from Alberta →

Inspection summary

CapitalCare Strathcona - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 29, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on May 29, 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 2 times across 2 separate inspections, most recently on April 14, 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 7 times across 4 separate inspections, most recently on April 17, 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 4 times across 4 separate inspections, most recently on April 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Harvest Blue House – a plate of pasta and meat sauce was found in the microwave at 9:06am. The internal temperature measured ~24C. This was discarded during the inspection.X Harvest Green House – the refrigerator temperature measured ~6-7C. The temperature setting was adjusted to the coldest setting during the inspection. Temperature measured ~4C later on in the inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table. -- CORRECTED
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed Acell Intervention wipes onsite. Reviewed ensuring staff have access and use a food safe sanitizer on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heritage House "gatherings" dining room fridge is not equipped with a thermometer. Staff have notified maintenance. install thermometer.Harvest House (blue) thermometer does not appear to be accurate, Replace thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed Acell Intervention wipes onsite. Reviewed ensuring staff have access and use a food safe sanitizer on food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in serveries in Harvest House serveries. Reviewed public health rationale for storage of staff beverages (& other personal items) in non-food areas. Observed non-food items (including foam toe seperators, safety pin, lotions, denture brush, etc) in drawers in servery. Items discarded during inspection. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed uncovered items (drinks and pudding) in Harvest Servery fridge. Ensure that all items are protected from contamination during storage and transport.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in Harvest House Green servery verified at 6.5 C. Ensure cooler can maintain a temperature of 4.0 C or colder at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed bowl of boiled eggs stored in the microwave in the Harvest House serveries (blue & green). Eggs discarded during inspection. Ensure that food items are stored within safe temperatures (4.0 C or cooler OR 60 C or hotter). Ensure staff are educated on proper food storage practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heritage House "gatherings" dining room fridge is not equipped with a thermometer. Staff have notified maintenance. install thermometer.Harvest House (blue) thermometer does not appear to be accurate, Replace thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher in Harvest House Yellow is leaking. Staff indicate that cloth is placed on floor to help prevent water from spreading. Observed water on floor in front of dishwasher. Ensure dishwasher is in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heritage House - Observed food debris build up (and gum) on the underside of tables in dining room. Clean.Laurier House - Observed build up on front of cabinets in servery, rolling cart, and behind/under steam table.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X One of the coolers in the Harvest House Serveries measured ~6-7C during the inspection. The refrigerator dial to adjust the temperature on that cooler was missing. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less.
  11. Monitoring Inspection

    0 infractions

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