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Chartwell Heritage Valley Retirement Residence - Food

944 James Mowatt Trail SW Edmonton AB T6W 2B2 · Food - General

Official record from Alberta →

Inspection summary

Chartwell Heritage Valley Retirement Residence - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on September 24, 2026, recorded 10 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on September 24, 2026. 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 once on September 24, 2026. 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 9 times across 5 separate inspections, most recently on September 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 6 times across 4 separate inspections, most recently on September 24, 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 5 times across 3 separate inspections, most recently on September 24, 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

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food residue seen on large mixer and meat slicer. Ensure cleaning and disinfection of the in-place equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Uncovered prepped food was observed in the walk-in cooler. Corrected on-site: the food was covered with wrap. -Raw eggs were stored on top of ready to eat items in the prep cooler. Ensure raw food items are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Corrected on-site- Flats of eggs were moved to the lowest shelf in the cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food crumbs noticed on the shelves in the walk-in cooler. Ensure proper cleaning and sanitizing of all food contact surfaces.-Uncooked pasta stored in open cardboard box. -Rice box not closed properly. Ensure all boxes/packages of food once opened are stored in closed food grade containers to protect food from contamination. -Milk cartons in the Walk-in cooler were stored on the floor. Ensure all food products are elevated off the floor (minimum 6 inches) to protect from contamination and prevent pest access.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings were stored on top of extra cups and food equipment beside the kitchen back entrance.Ensure staff personal belongings are stored in a separate area. Revise the staff personal storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Coffee creamers were stored in a tin foil placed on top of melted ice cubes. Perishable food products must be fully surrounded by ice and not stored only on top of ice. Corrected on site- The melted ice and creamers were discarded. Storage practices must be revised to ensure proper temperature control.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed on the wall was expired. Please remove the expired permit and replace it with a valid, current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Caulking by the dishwasher had presence of mould like substance. Replace caulking and ensure watertight junctions are in good condition. -Dipper well in the main dining area was leaking. Operator indicated it to be a plumbing issue. Ensure proper plumbing maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Sticky residue seen on the juice machine nozzles. 2. Pink scum seen in the ice machine, with yellow sanitize indicator was on.3. Scale like buildup seen inside the dishwasher. Please ensure proper cleaning of the equipments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris were seen on bowls and dishes. Ensure proper cleaning of the utensils. Corrected on site: the soiled items were removed and taken for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on the ceiling tiles near the vents throughout the kitchen. Ensure regular cleaning is added to the routine schedule.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Boxes containing popsicles was stored directly on the floor in the walk-in freezer.Corrected on Site: The boxes of popsicle were removed from the floor. please ensure food are stored off the floor to prevent contamination.-A couple of unsealed teabags were found in a drawer in the service area.Corrected on Site: The operator discarded the teabags. Operator was advised to store teabags in sealed containers, with utensils provided for service/take out as needed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed on the wall was expired.-Please remove the expired permit and replace it with a valid, current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The juice machine had dirt and grime buildup under the dispensing taps.Required Action: Please clean and sanitize the juice machine thoroughly, paying special attention to the underside arounds the taps and dispensing area.-Mold-like, dark and fuzzy substance was observed on the caulking in the dish-loading area of the mechanical dishwasher.Required Action: Please clean and sanitize area or remove and replace the affected caulking to ensure surfaces are smooth, durable, and easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Dirt and grime were observed on the wall near the mechanical dishwasher at the cycle completion area.Corrected on Site: The wall was cleaned and sanitized. Please ensure routine cleaning and sanitizing of this area to prevent buildup.-Mold-like substances was observed on the green storage cart in the walk-in cooler, where dairy products were stored.Corrected on Site: The cart was cleaned and sanitized. Please ensure all equipment used for food storage is maintained in a clean and sanitary condition.-Buildup of debris and dirt was noted on a tray in the dry storage area.Corrected On Site: The tray was cleaned and sanitized during the inspection. Maintaining regular cleaning in the dry storage area was discussed.Mold-like substance was observed on the rolling rack top cover in the walk-in cooler.Corrected On Site: The cover was cleaned and sanitized during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two large inserts of pork cutlets on counter across from flat top. Surface temperature of products observed at 18 C. Reviewed temperature requirements for high risk and potentially hazardous food products. Do not remove food products until staff are ready to actively work on food item. Food items moved to flat top during inspection for braising.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed staff member prepping lettuce in front of cookline hand sink. Insert for lettuce observed overtop of sink. Staff requested to adjust working area to not obstruct hand sink. Spoon observed inside handsink in prep area. Spoon moved during inspection. Ensure that no items are stored inside the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in kitchen cookline area are not smooth or easy to clean (porous tiles). Some tiles are beginning to discolor, wrinkle or are becoming hard to clean. Ensure ceiling tiles are smooth, easy to clean. Replace porous and damaged tiles.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages (open and closed containers) throughout the kitchen including on prep surface and shelves. Reviewed storing staff food items in dedicated areas.Observed glasses and coffee supplies (sugar, etc) on counter directly under soap and paper towel dispenser. Reviewed finding alternative area for these items away from hand washing area & supplies.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed trays of uncovered prepped vegetables in walk-in cooler. Plastic cover placed over rapid cooler rack during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two inserts on top of steam table in kitchen. Observed pan of pizza on shelf above stove and pizza on top of steam table. Product temperatures were below 60C. Reviewed hot holding requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in kitchen cookline area are not smooth or easy to clean (porous tiles). Some tiles are beginning to discolor, wrinkle or are becoming hard to clean. Ensure ceiling tiles are smooth, easy to clean. Replace porous and damaged tiles.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch bags and water bottles noted throughout kitchen. Ensure a separate area is designated and labeled for staff personal food items to prevent cross contamination. Corrected on site: large milk crate was cleaned and labeled and placed into walk in cooler for staff lunches.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispensers were emptied at multiple hand sinks (e.g. by soup kettle, by holding units and ice machine). Immediately refill and ensure hand sinks are fully equipped with supplies. Corrected on site: Dispensers were refilled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking by the dishwasher had presence of mould like substance or caulking was not present. Replace/add caulking and ensure water tight junctions are in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food crumbs noted on meat slicer and stand alone mixer. Clean and sanitize equipment. Corrected on site: equipment was cleaned and sanitize equipment and large plastic bag placed over equipment to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Following areas require cleaning: walls around front hot holding/prep cooler area, drawers in the front beverage stations, walls by back food prep areas by mixer and 2 compartment sink.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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