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Century Resorts - Main Kitchen

13103 Fort Road NW Edmonton AB T5A 1C3 · Food - General

Official record from Alberta →

Inspection summary

Century Resorts - Main Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 10, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 August 20, 2026. 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 once on August 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 30, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 on August 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the bar area, an accelerated hydrogen peroxide disinfectant was observed being stored for use to clean food-contact surfaces. After educating the operator on why these products are not food safe, the operator removed this product from the bar.At the bar and dining tables, please use only approved Quat, Chlorine, or Iodine-based sanitizers on food-contact surfaces at the appropriate concentrations, such as the Quat sanitizer used in the main kitchen.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was used in the main kitchen at the correct concentration of 200 ppm, though there were two buckets where sanitizer was found at a concentration of <200 ppm. Additionally, sanitizing cloths were stored outside of buckets on counters.Please ensure that sanitizer is used consistently on food surfaces at the correct concentration to sanitize these surfaces, and that cloths used for sanitization are stored in the sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal effects, such as phones, were found stored on food preparation counters and next to food. When notified, employees removed their phones from the area.Please ensure that phones and other personal effects are kept in designated areas outside of food handling and preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few instances were observed where food or utensils were not stored to protect them best from contamination, including:- Small tomatoes kept next to a hand-washing sink, where a splash guard was not present.- Small disposable cup used as a scoop with no handle left in bulk food storage.- Open celery salt at the bar next to a hand-washing sink.- A salad bowl was found stored in the salad preparation cooler on top of open food (salad).- A mesh bag of onions was kept on the floor. Please ensure that all food is kept at least 6-inches off of floors.After explaining the public health significance, these were all addressed on-site by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • While storage temperatures were correctly maintained throughout the facility in most cases, the bar cooler where milk was kept was observed at 8.0 degrees Celsius. When notified, the operator placed the high-risk non-perishable foods (such as dairy/creamers) in the cooler on the opposite side of the bar, where temperatures were maintained at 2.0 degrees Celsius.Please ensure that food such as dairy is stored at < 4 degrees Celsius consistently, and that only shelf-stable food and/or alcohol is stored in the cooler that did not maintain this temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand-washing sinks were overall well-supplied and accessible, with the exception of missing paper towels at the bar hand-washing sinks.Please ensure that the hand-washing sinks at the bar are stocked with a sanitary means for drying hands, such as paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas were observed to require increased cleaning and sanitization, including:- The fan covers in the walk-in coolers (dust accumulation was noticed).- Shelving in the dry storage (especially the under-side).- Kitchen steel containers/pans used to hold clean utensils.- Hard to reach areas, such as behind and under large equipment, and behind the main kitchen line ventilation where grease was beginning to accumulate.- The area where soda/pop/tonic water containers and lines are kept (some areas where leakage has occurred were observed).Please ensure to clean these areas thoroughly, and ensure to continue to clean them on a routine basis moving forward.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • "Viper" (hydrogen peroxide) connected to sanitizer dispenser machine when "D10" (QUAT solution) is the surface sanitizer that should used.
  7. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizer spray bottle not labeled identifying its contents - Corrected onsite as spray bottle labeled-Pot and Pan cleaner connected to the sanitizer dispenser - Corrected onsite as Pot and Pan cleaner switched for D10 QUATs sanitizer

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