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Chartwell Hawthorn Retirement Residence - Kitchen

6411 199 Street NW Edmonton AB T5T 6Y4 · Food - General

Official record from Alberta →

Inspection summary

Chartwell Hawthorn Retirement Residence - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on May 22, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on September 24, 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 February 20, 2025. 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 once on May 30, 2024. 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 8 times across 7 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 6 separate inspections, most recently on May 22, 2026. 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. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic covers for the flour bins were cracked in a number of places. Replace the broken covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris along the edges of the kitchen space (in the hard-to-reach areas below the equipment).
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The garburator does not work and leaks.- Contractor scheduled to remove
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A large container of soup was cooling in a cold-water bath but staff were noted turning off the cold-water faucet. The faucet was turned back on multiple times during the inspection.
    • 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 seal between the stainless steel and backsplash behind the dishwashing sprayer is moldy and ineffective.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Industrial can opener had food debris on it and the holster insert. These were cleaned and sanitized during the inspection.X The underside of the lip for the dry goods bins had food debris built up underneath.X Dust buildup noted on the walk-in freezer fan covers.X Food debris build up noted on the freezer floor.X The garburator does not work and leaks.X The dishwashing racks are damaged, stained and have a heavy mineral buildup on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The flooring underneath the dry goods bins have a dark sticky residual built up.X The ceiling tiles in the kitchen are dirty (dust buildup around vents, grease buildup behind the grill area and on the sprinklers).X There is food debris buildup under equipment and in corners throughout the kitchen.X The area under the dish pit behind the garburator is dirty.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation was observed to be needed in several areas. Areas were discussed onsite with the operator (i.e. hard to reach areas, dry storage, equipment storage, mixer, strainer)
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food approved sanitizer solution was noted to be at 0 ppm (measured with test strips). The solution was refreshed during the visit.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deli meat observed to be stored in the walk-in cooler on a utility cart under fresh meat. Ensure adequate storage of cooked vs fresh meat. This was corrected during the visit.Cups of milk and juice were noted to be uncovered in the display fridge in the kitchen. Please ensure food/liquids are protected from contamination. This was corrected during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was missing from the refrigerator unit next to the food preparation area. ensure thermometer is available and temperatures are monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boiled eggs (13C) and cooked chicken (12C) was observed to be stored at food temperature. Ensure food is maintained at temperatures outside of the danger zone. This was corrected during the visit.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strainer in disrepair. Metal piece coming undone. This was immediately corrected by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation was observed to be needed in several areas. Areas were discussed onsite with the operator (i.e. hard to reach areas, dry storage, equipment storage, mixer, strainer)
  8. 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?
      • X Light covers / guards are missing around some of the fixtures in the back of the kitchen and dry storage area. Please reinstall the light covers / guards around the lights or replace with shatter resistant bulbs. May 30, 2024 - Lights in dry storage room have been replaced with shatter proof bulbs. Observed damaged cover in between prep area and cookline and burnt out bulb at next fixture. Continue to ensure that light fixtures are in good working condition and are replaced as they become damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The shelving in the walk-in cooler has mold growth on them.X There is food debris between the prep cooler and the prep table.May 30, 2024- Observed food debris and other build up in hard to reach areas, corners, under equipment, and in walk-in cooler (shelves and fan cover). Clean indicated areas.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths on food contact surfaces. Ensure that cleaning cloths are stored directly in sanitizer when not in immediate use or discarded/placed in laundry bin after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed bowl stored in bulk food product. Ensure that scoops are removed from bulk food to prevent contamination. Reviewed public health rationale for not using equipment like bowls to dispense bulk products. Bowl removed during inspection. Observed sugar stored directly on the floor in the baking area. Observed bread trays in dry storage area. Reviewed ensuring that bottom bread tray is empty. Ensure all food products are stored up off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed chicken & mushroom in pot on the stove with no temperature control. Reviewed ensuring that all food items are cooked to 74 C and hot held at 60 C or hotter. Heat turned on during inspection. Ensure product achieves a temperatures of 74 C then hot held at 60 C. Observed bag of breaded chicken on cookline at room temperature. Reviewed ensuring high risk or potentially hazardous products are maintained at a safe temperature (4C or colder OR 60 C or hotter). Reviewed having products that will be cooked stored in the prep cooler instead of at room temperature. Product placed in deep fryer during inspection.
    • 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?
      • Gap observed at based of exterior door in kitchen. Ensure door is maintained in a pest proof condition. Repair or replace weather strip.
    • 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 Light covers / guards are missing around some of the fixtures in the back of the kitchen and dry storage area. Please reinstall the light covers / guards around the lights or replace with shatter resistant bulbs. May 30, 2024 - Lights in dry storage room have been replaced with shatter proof bulbs. Observed damaged cover in between prep area and cookline and burnt out bulb at next fixture. Continue to ensure that light fixtures are in good working condition and are replaced as they become damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The shelving in the walk-in cooler has mold growth on them.X There is food debris between the prep cooler and the prep table.May 30, 2024- Observed food debris and other build up in hard to reach areas, corners, under equipment, and in walk-in cooler (shelves and fan cover). Clean indicated areas.
  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Knives were improperly stored in the gap between the prep cooler and prep table.
    • 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 Light covers / guards are missing around some of the fixtures in the back of the kitchen and dry storage area. Please reinstall the light covers / guards around the lights or replace with shatter resistant bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The shelving in the walk-in cooler has mold growth on them.X There is food debris between the prep cooler and the prep table.

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