Chateau Mission Court - Kitchen
34 Mission Avenue St. Albert AB T8N 1H8 · Food - General
8 inspections
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Ensure food is stored 6 inch off the floor. In the walk-in cooler food/milk containers are observed to be stored less than 6 inch off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Above main entrance in the kitchen condensation in form of water dripping was observed from the AC onsite. Ensure water dripping is addressed and the source is found and repair/replaced immediately.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?