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Chartwell Emerald Hills Retirement Residence - Serveries

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

Official record from Alberta →

Inspection summary

Chartwell Emerald Hills Retirement Residence - Serveries has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on June 24, 2026, found no infractions.

4 of 10 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: Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on September 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 3 separate inspections, most recently on September 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 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?

  • 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 once on September 11, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • i. The sink faucets within the third floor servery was loose and not secured to the mount. ii. The counter below the sink faucet was damaged and appeared to be rotting.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1st floor -Observed staff take lunch food temperatures. Staff rinsed thermometer under water. Please ensure thermometer is sanitized before and after taking the temperature. Reviewed with staff and manager during inspection. Staff sanitized thermometer.
    • 09. Are chemicals stored and handled in a safe manner?
      • *1st floor Chemical cupboard was not locked. Ensure chemical cupboard is locked on at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *1st floor- A roll of paper towel was found sitting next to the empty dispenser. Ensure paper towels are stored in a dispenser to prevent the contamination of the bulk supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *1st floor - Non food items found in the drawers. Clean and organize drawers.*2nd floor - The inside of the refrigerator was sticky. Clean the inside of the refrigerator.*Spills and splatter noted in all the microwaves. Wipe down the inside of all the microwaves.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *3rd floor- Forth floor resident’s personal bathing items and laundry items (e.g. Shower gel, dryer sheets) stored in a wicker basket was found in the cupboard under the hand sink. Immediately stop this practice. Review with staff members resident personal items cannot be stored in the servery. Basket of personal items removed during inspection. *1st floor- A syringe filled with medicine was found in the servery cooler. Immediately stop this practice. Medicine needs to be properly stored. Review with staff members resident personal items cannot be stored in the servery. Syringe removed during inspection. *1st floor- Staff personal water bottle found in cooler. Staff personal items should be stored in staff designated location. Review with all staff members. Water bottle removed during inspection.*Resident personal food items found in the servery coolers. Staff confirmed residents have personal coolers in their suites. Please ensure all residents’ personal food items are not stored in the servery coolers.
    • 09. Are chemicals stored and handled in a safe manner?
      • *1st floor- Chemicals were stored in spray bottles with the wrong labels and one unlabelled chemical spray bottle were found. Pink colored chemical in unlabelled bottle. Pink colored chemical in a bottle labelled Oxivir TB. Blue colored chemical in a bottle labeled Sink and Surface sanitizer. Ensure all chemicals are properly labelled to reflect its content. Discard chemical and relabel. Review with all staff.*3rd floor- Cupboard under the two-compartment sink was not lockable, lock broken. Repair lock. Ensure residents are protected from hazards (e.g. chemicals).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *5th floor- faucet in the servery hand sink was leaking and rubber band was tied on to the faucet. Repair faucet and ensure plumbing is in good condition.*1st floor- Faucet in the servery hand sink was leaking. Repair faucet and ensure plumbing is in good condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Severy door for the 1st and 5th floor appears to be unable to be secured. Ensure clients are protected from hazards (i.e. access to chemicals, hot surfaces etc).
  9. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed mug stored directly in rice crispies/cereal. Mug removed during inspection. Reviewed proper use and storage of scoops. Observed cutting board stored directly behind the 2 compartment sink. Ensure equipment is stored in a location that is protected from contamination. Partial paper towel rolls observed under sink in servery. Paper towel roll discarded during inspection.
  10. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • * Cupboards where chemicals were being stored were observed to not be locked for the serveries on the 4 and 5th floor. Immediately lock cupboards to prevent residents from accessing hazardous materials. Review with all staff members to ensure cupboards are locked once they are done using the chemicals.

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