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Chartwell Heritage Valley Retirement Residence - Servery

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

Official record from Alberta →

Inspection summary

Chartwell Heritage Valley Retirement Residence - Servery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on September 24, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 December 9, 2025. 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 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 6 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 6 times across 6 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?

  • 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 once on October 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    3 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 stick-on finishes on the storage shelving were lifting. Repair or refinish the affected shelving and ensure all surfaces are smooth, intact, and maintained in a cleanable condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A dirty coffee cup was found in storage. Ensure items are adequately cleaned before placing into storage. Cup was removed
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The removal of the approved two-compartment sinks and the associated modifications to the servery were completed without notification to or approval from this office.For future projects, please ensure this office is notified in advance so that food safety plans can be reviewed and appropriate measures can be implemented to protect the health and safety of residents throughout the renovation process.Notification options:-Online portal submit service request Contact Environmental Public Health · Alberta Health Services: https://ephisahs.albertahealthservices.ca/create-case/ -Call our office Monday through Friday at 1-833-476-4743
  2. 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 edges of a few cupboard/cabinet doors were peeling, exposing the rough particle board. -Please replace or repair the damaged finishes. Surfaces in a food establishment must be smooth, durable, easy to clean, and non-absorbent.
  3. 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 edges of a few cupboard/cabinet doors were peeling, exposing the rough particle board. -Please replace or repair the damaged finishes. Surfaces in a food establishment must be smooth, durable, 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?
      • The coffee pot handles at the coffee machine had a sticky feel and the material was worn out with uneven surfaces. -Please replace or repair the coffee pots handle to ensure coffee pots are made of material that are smooth, durable, easy to clean and non-absorbent.
  4. Risk Management Inspection

    3 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 edges of a few cupboard/cabinet doors were peeling, exposing the rough particle board. -Please replace or repair the damaged finishes. Surfaces in a food establishment must be smooth, durable, 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?
      • The coffee pot handles at the coffee machine had a sticky feel and the material was worn out with uneven surfaces. -Please replace or repair the coffee pots handle to ensure coffee pots are made of material that are smooth, durable, easy to clean and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime/grease was observed inside the microwave oven. -Please clean and sanitize microwave.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit, partially covered with aluminum foil, measured 54C with a probe thermometer. After covering with a lid, the temperature rose to 60C within a few minutes. The operator was advised to turn on the unit earlier before food is brought from the kitchen, ensure the unit has a lid, and maintain enough water to sustain the temperature and contact with the dish pan. Corrected on site: Staff left the lid on the unit to maintain the temperature.
    • 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 edges of a few cupboard/cabinet doors were peeling, exposing the rough particle board. -Please replace or repair the damaged finishes. Surfaces in a food establishment must be smooth, durable, 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?
      • The coffee pot handles at the coffee machine had a sticky feel and the material was worn out with uneven surfaces. -Please replace or repair the coffee pots handle to ensure coffee pots are made of material that are smooth, durable, easy to clean and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt was observed on the side of the dishwasher where the manufacturer’s plastic wrap was still installed. -Please remove the manufacturer’s disposable wrap to ensure the equipment can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime/grease was observed inside the microwave oven. -Please clean and sanitize microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dust were observed in the area beside the dishwasher towards the wall under the counter. -Please clean and sanitize the area.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Found resident’s personal food items stored in the servery refrigerator. Discussed there needs to be adequate separation of residents’ personal food items from facility items to prevent cross contamination (e.g. dedicated area/fridge).
    • 09. Are chemicals stored and handled in a safe manner?
      • *Chemical cupboard found not secured. Ensure chemicals are secured in memory care unit. Corrected on site: staff locked cupboard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Pureed item was measured to be 40C upon arrival to the servery for lunch. Reheat temperature was not sufficient. Discussed food items need to be reheated to at least 74C. Corrected on site: Staff reheated puree to 74C.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigerator unit was observed to have signs of wear and tear (freezer as well). Drawer in disrepair, Porous surfaces in a few places. Areas were shown to the operator. Ensure refrigerator unit is in good repaired and easily cleanable and impervious to moisture.
  11. Monitoring Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cupboard door was observed to be unlocked. Chemicals were observed to be stored in the cupboard. This was immediately corrected. Ensure chemicals are safely managed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigerator unit was observed to have signs of wear and tear (freezer as well). Drawer in disrepair, Porous surfaces in a few places. Areas were shown to the operator. Ensure refrigerator unit is in good repaired and easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris noted in kitchen including pill crusher. Ensure that equipment is cleaned regularly to remove debris.

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