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CapitalCare Strathcona - Kitchen

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

Official record from Alberta →

Inspection summary

CapitalCare Strathcona - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 29, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on May 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on February 5, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 18, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18, 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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer solution not readily available while staff were actively preparing food. A 200ppm Quat sanitizer solution was dispensed during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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 between the loading area double doors.- Awaiting maintenance completion (Feb 3, 2026)
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • X Dented can of salmon found in the dry storage area. This was removed to be discarded / returned during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths stored on countertop in the prep area with no sanitizer nearby.- Sanitizer bucket was filled with ~200ppm Quat from the dishwashing area sanitizer dispenser.- Sanitizer dispenser near the prep area was not operational.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Uncovered trays of cookie dough were noted in the walk-in cooler.- The trays of cookie dough were later observed being baked in the servery area oven.
    • 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 between the loading area double doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Clean utensils in the SuzyQ drawer stored with a dirty glove.X Underside of the water dispenser machine is dirty around the nozzle area.X Sanitizer dispenser near the prep area is not operational.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food and non-food items (including feminine hygiene products, candy, etc) in drawers with food equipment and items. Observed staff phone plugged in and sitting on top of food prep table shelf. Ensure that non-food items are stored in dedicated area and not with food items or equipment.Observed paper towel rolls stored under sink in the staff room/cafeteria. Remove.Opened boxes of food in the freezer were stored on the ground and on top of other unopened boxes on the ground with open space on the shelves nearby.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at the left faucet at the 3-compartment dishwashing sink. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris build up in corners, on floor beside equipment, on wall under dishwasher, top of the knife storage box, and the underside of the coffee dispenser.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Cleaning cloths were stored on the countertop with no sanitizer nearby. A 200 ppm Quat solution was dispensed during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Opened boxes of food in the freezer were stored on the ground and on top of other unopened boxes on the ground with open space on the shelves nearby.X An open bag of baking powder is being improperly stored in the cardboard box it came in. Please decant the bag of baking powder into an appropriate container that is cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Jackets used by staff to enter the freezer are stored on the food storage shelves in the dry storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The maximum recorded temperature in the hot holding unit with breakfast inside was measured with a maximum recording thermometer at 45.7C. Ensure the hot holding unit reaches appropriate hot holding temperatures before loading up food into it.X Foods transported to the Harvest houses are held at room temperature once taken out of the hot holding unit before staff and residents are ready for meal service. Review food service process to ensure food is held at proper hot holding temperatures prior to service.X The Traulsen silver cooler temperature readout displayed LoS ELE. The temperature readings were fluctuating between 39.5-45F on the display. Probe thermometers were left inside and recorded no temperature less than 6.6C(44F) between 9:30-10:30am. Discontinue use of this refrigerator if a temperature of at least 4C (40F) cannot be maintained.X The temperature display on the hot holding unit is broken.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The walk-in cooler fan covers have visible mold growth on them and is due for cleaning / routine maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is food splatter on the underside of the industrial mixer guard.X There is food caked on the underside of the small mixer. X There is sugar spilled on the shelves beneath the drink dispensers. X The underside of the coffee dispenser is dirty.X The underside of the ice machine is dirty.X The industrial can opener had caked on food on it.X The walk-in cooler fan covers have mold growth on them.X The walk-in cooler shelves have mold growth on them.
  9. Monitoring Inspection

    2 infractions

    • 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 base of the wall next to the inside of the entrance to the dishwashing area closest to the sanitizer dispenser is damaged. Remove damaged building materials and refinish the area so that it is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The walk-in cooler fan covers have visible mold growth on them and is due for cleaning / routine maintenance.

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