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Churchill Manor - Kitchen

5815 34 Avenue NW Edmonton AB T6L 7B8 · Food - General

Official record from Alberta →

Inspection summary

Churchill Manor - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 once on July 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7, 2023. 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 4 times across 3 separate inspections, most recently on May 14, 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?

  • 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 3 times across 2 separate inspections, most recently on July 26, 2024. 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 22, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  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?
      • *Metal shelves located in the walk-in cooler were rusting, parts of the finish was peeling off making it hard to clean. Refinish or replace shelving. Ensure shelving are in good working condition, smooth and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Food debris was found in the hand sink located across from the walk in cooler and freezer. Ensure hand sink is kept clean and only used for hand washing. No discarding of food debris. Clean out hand sink and review with staff members. Corrected on site: Hand sink cleaned out and discussed with staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Metal shelves located in the walk-in cooler were rusting, parts of the finish was peeling off making it hard to clean. Refinish or replace shelving. Ensure shelving are in good working condition, smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris build up and mould was found on the shelving in the walk-in cooler. Clean shelving and add task to routine cleaning.*Debris build up was found on top of the dishwasher/edge of the pull-down door/by gauge. Clean area and add to routine cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Inadequate sanitizer detected in wiping cloth bucket located in the front cookline (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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dry/wet ingredient scoops were stored outside on top of the container lids(eg. Flour, wheat flour, butter). Lids was dirty and had caked on ingredients. 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. Corrected on site: manager indicated they will place scoops into dishwashing once they are not required. Scoops moved to dishwashing.*Debris build up and mould was found on the rolling rack covers in the walk in cooler. Immediately stop using covers, clean and sanitize covers and add task to routine cleaning. Corrected on site: manager removed covers and put new plastic covers on racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris build up on the underside of the meat slicer from the last time it was used. Immediately clean and sanitize slicer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use.*Food packaging (ready to eat sandwich packaging, condiment containers) were stored in a drawer in the back area with non food items (pens, table etc). Relocate food packaging into a clean storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris build up and mould was found on the shelving in the walk-in cooler. Clean shelving and add task to routine cleaning.*Build up of debris and grease on the floor area under the dishwasher. Clean area and add task to cleaning schedule.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was observed to be missing from the refrigerator across the "true" refrigerator unit. Ensure a thermometer for temperature monitoring is available at all times. Corrected onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dry ingredient scoop handles were found to be contacting dry ingredients (i.e. flour). Immediately remove scoops and place into dishwashing. Corrected on site.

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