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Chartwell Emerald Hills Retirement Residence - Kitchen

6101 Eton Boulevard Strathcona County AB T8H 2R8 · Food - General

Official record from Alberta →

Inspection summary

Chartwell Emerald Hills Retirement Residence - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on June 24, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on September 11, 2025. 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 September 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 8, 2023. 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?

  • 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 13 times across 8 separate inspections, most recently on May 28, 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?

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

    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?
      • A number of the cupboard doors in the front serving area were worn/damaged. One of the cupboard doors had fallen off and was missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:i. Hard to reach areas below the food equipment. ii. Within the handles of the coolers/refrigerators. iii. The inside of the microwave.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • *The ledge of the pony wall separating the baking area from the other food prep area was no longer in easy to clean. The paint was peeling off. Please refinish and ensure all walls are easy to clean.Sept 11/25- still in disrepair
  5. Risk Management 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?
      • *The ledge of the pony wall separating the baking area from the other food prep area was no longer in easy to clean. The paint was peeling off. Please refinish and ensure all walls are easy to clean.Sept 11/25- still in disrepair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *The pony wall and the wall outside the walk in freezer were not in good repair (damaged). Not smooth or easy to clean. Please repair/refinish.
  6. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Unwrapped red rose tea bags were found not protected from contamination. Tea bags were stored in an open tea bag holder. Change storage practice. Ensure unwrapped tea bags are protected contamination, store in a clean container with a lid and utensils are available for staff to use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverages were found throughout the kitchen and front service area. Designate and labels areas clearly for staff beverage to prevent cross contamination.*Staff jacket and gloves used for walk in freezer was hanging off the food prep tables. Relocate staff item to another area to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FWE equipment, cooler side, the digital temperature reading was 43F/6C and PHI probe thermometer reading was 3C. Investigate and ensure thermometer is functioning properly. Add thermometers into the cooler and hot holding side to assist in temperature monitoring. Ensure FWE equipment is included in the temperature logs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Dishwasher temperature gauges appear to be disrepair. Gauge on the right had signs of condensation behind the gauge window and left gauge moved very little when in a cycle. Repair or replace the gauges and ensure dishwasher is functional properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *There was a water-like stain on a ceiling tile at the back food preparation area. Investigate and ensure there are no leaks. Replace ceiling tile.*The pony wall and the wall outside the walk in freezer were not in good repair (damaged). Not smooth or easy to clean. Please repair/refinish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *The ledge of the pony wall separating the baking area from the other food prep area was no longer in easy to clean. The paint was peeling off. Please refinish and ensure all walls are easy to clean.Sept 11/25- still in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dried on food products were found on the cage and back splash of the stand alone mixer and underside of the meat slicer. The site was unsure when the equipment was used and last cleaned. Clean equipment and review with staff to ensure all parts of the equipment are adequately cleaned and sanitized after each use. Add to task list or cleaning schedule. *Dried food debris was found inside the equipment bins stored directly under the prep table by the storage area in the back. Clean out bins and consider relocating to another area. *Three drawers next to the cooler in the front service area contained non food related items with food items and lowest drawer had lot of spilled pepper seasoning. Reorganize and clean drawers and maintain sanitation. *The front panels of the 3 drawers were loose. Drawers were next to the cooler in the front service area. Secure and ensure drawers are in good working condition.*Chunks of hard ice cream was found in the ice cream freezer next to the pails. Clean out freezer. *Build up of sticky residue on the nozzles of the juice machine. Clean juice nozzles add to cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:-hard to reach area under worktables and equipment throughout the kitchen (debris, grime)-walk in cooler walls (mould)-metal shelving in walk in cooler(mould) and -area under the shelving unit in the walk in cooler (debris, lost vegetables). -dishwasher inside and outside including the top (debris, grime)-dishwashing area walls and tables, including where the dishwashing table meet the wall (grime, mould) -dry ingredient storage area, top of bins, behind bins (dry ingredient debris build up)-ceiling vents throughout the kitchen (dust)
  7. 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?
      • *The ledge of the pony wall separating the baking area from the other food prep area was no longer in easy to clean. The paint was peeling off. Please refinish and ensure all walls are easy to clean.
  8. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food items were not covered to protect from contamination. Cracked eggs stored in individual containers on trays in the walk in cooler. A plate of fruit stored in the servery cooler. Cover food products to protect from contamination. Corrected on site: open food items covered.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper scoops found in dry ingredients containers (e.g. soup bases). Single use condiment containers. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal drink (e.g. red bull) found in the front servery cooler. Please remove and ensure staff personal food items are not stored the facility cooler. Drink removed.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Chemical was stored in a spray bottle with the wrong label. Sink and Surface sanitizer was stored in spray bottle labeled Oxivir TB. Ensure all chemicals are properly labelled to reflect its content. Review with all staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Front service area did not have dedicated hand washing sink. Discussed to make sink by ice cream freezer/dipper well, coffee machine a dedicated hand washing sink. Please equip sink with hand washing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *The ledge of the pony wall separating the baking area from the other food prep area was no longer in easy to clean. The paint was peeling off. Please refinish and ensure all walls are easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris found in clean equipment and utensil storage containers. Place storage containers into dishwashing and add to routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on multiple ceiling vents, light fixtures and ceiling tiles throughout the kitchen. Clean areas and add to routine cleaning.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Bulk product was observed to be stored in opened bags and other items stored on top of the product. Ensure bulk items are safety stored in food safe containers and protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FWE equipment was observed to be at approx. 11C on the cold side. The temperature was measured with an infrared thermometer and checked with a probe thermometer. Operator immediately moved the product to a different environment. Ensure cold food stays under 4C at all times to maintained food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * High temperature mechanical dishwasher was tested with a probe thermometer a couple times. The sanitizer temperature was measured to be under 70 C. The manifold was observed to not reach 160 F. Ensure the dishwasher temperature is adjusted immediately. Operator contacted the service provider and the service provider is expected to arrive within the hour. Please sent the undersigned a copy of the report.
    • 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?
      • * Exit door was observed to be slightly opened. Ensure exit door is maintained closed at all times to prevent vermin entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done in hard-to-reach areas and some common touch area (including the servery outside of the kitchen i.e. freezer, cooler). Areas were shown during the inspection to the operator.
  11. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Bulk product was observed to be stored in opened bags and other items stored on top of the product. Ensure bulk items are safety stored in food safe containers and protected from contamination at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done in hard-to-reach areas and some common touch area (including the servery outside of the kitchen i.e. freezer, cooler). Areas were shown during the inspection to the operator.

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