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Chateau Mission Court - Kitchen

34 Mission Avenue St. Albert AB T8N 1H8 · Food - General

Official record from Alberta →

Inspection summary

Chateau Mission Court - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on February 17, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on July 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 17, 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 2 times across 2 separate inspections, most recently on July 17, 2025. 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 April 17, 2024. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust present behind the nozzles of the self-serve juice dispenser.Feb. 17, 2026: Wilson indicated this part of the machine is maintained by the company that provides the machine. He indicated he would contact the company for maintenance on the unit.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • i. Debris was noted in a few of the hard-to-reach areas within the kitchen. This included: the interior of the cabinets below the sink (across from the oven) and within the cabinets below the steam serving tables.ii. There was an accumulation of dust present behind the nozzles of the self-serve juice dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Expired Quat test strips were being used (2021). Ensure non expired products are used. Corrected on site: new test strips were available (2026).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation was noted on the black colored fan (Honeywell) by the dishwashing area and the black colored fan (Commercial Electric) by the cupboard storage area. Clean fans and ensure the task is on the routine cleaning schedule.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer in the resident beverage cooler located in the dining room was broken. Thermometer was reading 20C when cooler was 4C. Corrected on site: Manager replaced broken thermometer with a new one and it was correctly reading the temperature of the cooler.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth Quat sanitizer bucket located across from the cookline was tested and concentration was inadequate (<200ppm). Immediately refresh bucket and ensure adequate sanitizer is available at all times. Review with staff members how to use test strips to confirm sanitizer concentration. Corrected on site: manager refresh sanitizer, concentration was adequate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Quat sanitizer test strips were found. Remove and replace with new test strips so staff can adequately confirm the concentration of sanitizer. Corrected on site: manager replaced test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed for hand washing. A package of ground beef was found defrosting in the sink. Immediately remove obstruction and ensure hand sink is always available for hand washing only. Please discussed with all staff members. Corrected on site: obstruction was removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust accumulation was noted on the black colored Honeywell fan located by the dishwashing area. Immediately stop using the fan and clean fan. Ensure all ventilation equipment are clean to prevent contamination of the food preparation area and dishwashing area.

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