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Chartwell Wescott Retirement Residence - Food

3841 Allan Drive SW Edmonton AB T6W 4B8 · Food - General

Official record from Alberta →

Inspection summary

Chartwell Wescott Retirement Residence - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 13, 2024. The most recent inspection, on December 29, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 3 times across 2 separate inspections, most recently on May 13, 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 October 17, 2024. 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 April 26, 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 7 times across 5 separate inspections, most recently on May 13, 2025. 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?

  • 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 5 times across 4 separate inspections, most recently on December 29, 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?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels were stocked during the inspection (supply order had arrived that day).
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items (e.g. coats, bags, shoes) were stored on 3 storage shelves located in the back area/loading dock. Shelves had food equipment. Reorganized area and dedicate a shelf for staff items to prevent cross contamination.
  4. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Plates and bowls were being used to scoop dry ingredients (e.g. soup bases). Stop this practice and use proper scoops with handles to prevent contamination of the bulk ingredients. Review with all staff. Corrected on site: staff removed plates and bowl.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items (e.g. purse/bag) were found stored on the shelf in the beverage station area. Relocate staff personal items to a dedicated staff area to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Two thermometers were found in the walk in cooler. One was broken and the other had mould like substance on it. Please ensure thermometers are functioning probably and clean. Corrected on site: broken thermometer discarded, new thermometer placed into the walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwasher was leaking. Repair dishwasher and ensure it is good working condition.*Caulking on the wall and dishwashing table was either missing or had presence of mould like substance. Replace/ add caulking to 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?
      • *Build of white substance/powder noted around the base of water softener tank by the dishwasher. A tray present under the tank to capture the substance. Service water softener and ensure it is in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of food debris, grime, dust and/or mould like substance noted on multiple equipment and areas. Cleaning and sanitizing required for the following areas/equipment:-Stand up cooler by the juice machine- food debris from previous day -Nozzles and hard to reach places inside the juice machine – sticky juice, brown substance-Wall behind dishwasher and area under dishwasher- debris/grime-Shelving in the walk in cooler- debris and mould like substance -Ice cream dipper well -mould like substance-Inside ice cream chest freezer -chunks of ice cream on the bottom of freezer-Back equipment storage area, under shelving and hard to each places- debris and grime-Ceiling tiles and ceiling vents throughout the kitchen- dust -Sliver fan located in the beverage station area- dust. Fan removed during inspection. -Glass plate in microwave- debris. Plate placed into dishwashing during inspection.-Floor, walls and ceiling throughout the kitchen- debris and grime
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Inadequate sanitizer detected in two out of three wiping cloth buckets (Ecolab Sink and Surface Sanitizer). Refresh sanitizer and ensure there is adequate sanitizer at all times. Corrected on site: manager refreshed sanitizer and concentration was adequate.
    • 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 along dish table and tiled wall 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?
      • *Improper scoop storage found, scoop handle contacting dry ingredient (oatmeal). Change storage practice. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease, dust, or food build up in the following areas: top of dishwasher, tiled wall in dishwashing area including window area, behind and under equipment on cookline, shelving in walk in cooler, fans in walk in cooler, equipment/utensil storage bins, inside prep cooler. Increase cleaning in those areas. Ensure staff are documenting cleaning on cleaning schedule. Ensure clean equipment are stored in clean bins.*Mixture of items noted in drawers throughout kitchen (back prep area and baking area). Reorganize drawers so areas are easy to clean. Ensure there is separation of food prep items from nonfood prep items.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule. April 26, 2024 - observed dust build up on ceiling, food debris on shelves and mixer. Front of walk-in cooler fan covers was cleaned, debris still noted on the inside portions of the cover. Ensure racks/shelves in walk-in cooler are thoroughly cleaned. Observed debris build up on juice dispenser nozzles. Ensure nozzles are cleaned and sanitized regularly (at least once per day) to remove juice build up and prevent mold & bacterial growth. Ensure equipment is cleaned and sanitized after use. Observed fruit flies on mixer.June 28, 2024 - Dirt food debris noted on guard and top side of mixerDried juice observed on juice nozzles. Ensure that nozzles are removed, cleaned and sanitized at least once per day. Observed debris build up in some corners (hand sinks, prep area), and mould observed on fan in walk-in cooler. Floor around dishwasher, cookline and hand sink has improved.
  8. Risk Management Inspection

    2 infractions

    • 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?
      • Fruit flies observed in main kitchen, dishwashing area, and back loading bay/chemical room. Ensure facility is maintained in pest free condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule. April 26, 2024 - observed dust build up on ceiling, food debris on shelves and mixer. Front of walk-in cooler fan covers was cleaned, debris still noted on the inside portions of the cover. Ensure racks/shelves in walk-in cooler are thoroughly cleaned. Observed debris build up on juice dispenser nozzles. Ensure nozzles are cleaned and sanitized regularly (at least once per day) to remove juice build up and prevent mold & bacterial growth. Ensure equipment is cleaned and sanitized after use. Observed fruit flies on mixer.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloth on food preparation surface. Cloth removed during inspection. Ensure cleaning cloths are stored directly in sanitizing solution when not in immediate use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered food items in glass door cooler and walk-in cooler. Ensure all food products are protected from contamination including during storage. Ensure food items in coolers are covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cooked pasta in insert at room temperature. Reviewed ensuring that high risk or potentially hazardous products are stored at 4.0 C or colder OR 60 C or higher. If there is not sufficient room in steam table, ensure that food items are not stored at room temperatures for extended periods on time. Pasta moved to walk-in cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed thermometers intended for hot holding (>50 C) in cold storage units. Replace with thermometers with temperate for cold storageThermometer not located in glass door cooler in server area. Thermometer installed during inspection
    • 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 dispenser at back hand sink (near entrance to memory care unit) was empty. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule.

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