Skip to content
Loading map…

Cloverleaf Manor - Kitchen

5204 53 Avenue Warburg AB T0C 2T0 · Food - General

Official record from Alberta →

Inspection summary

Cloverleaf Manor - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on March 23, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 August 21, 2024. 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 once on October 17, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 separate inspections, most recently on December 15, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was food splatter / debris on the underside of the small mixer and underside of the industrial mixer guard.
  3. Risk Management Inspection

    0 infractions

  4. 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 paint was peeling off the shelving in the walk in cooler and causing the shelving to rust. Refinish/repair or replace shelving to ensure it is smooth and easy to clean.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • * A jug of milk was stored directly under a tray of raw chicken. Remove milk and ensure raw items are stored below ready to eat items to prevent cross contamination. Corrected: jug of milk was relocated.*Ice packs used for the salad bar was found stored directly on the floor in the walk in freezer. Elevate the ice packs to protect from contamination. Corrected: ice packs were moved to a higher shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Opened bags of cereal were found in the dry storage room. Ensure open food items are properly stored in containers with lids.
    • 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 paint was peeling off the shelving in the walk in cooler and causing the shelving to rust. Refinish/repair or replace shelving to ensure it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils and areas require cleaning and sanitizing:-Walk in cooler – mould like substance noted on the shelving -Baking utensils and equipment storage containers- debris noted in the containers. Corrected: utensils, equipment, containers were moved to dishwashing-Drawer by the baking ingredients – dead bugs found inside drawer. -Juice machine- sticky residues noted on nozzles and dust accumulation noted on the hard to reach area behind nozzles. -Knife holders by the window- debris noted inside the holders-Coffee cups- debris noted in one cup and one was heavy stained. Corrected: cups were moved to dishwashing.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • *Food safety training required for new kitchen manager. Course options provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Wood board was adhered to the side of a storage cart stored under the dishwashing table. Wood was not properly finished, bare wood. Properly finish wood board so it easy to clean.
  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the floor in the walk in cooler and freezer. Elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Wood board was adhered to the side of a storage cart stored under the dishwashing table. Wood was not properly finished, bare wood. Properly finish wood board so it easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on AC unit above the dishwashing table and ceiling vents throughout the kitchen. Clean unit and vents and ensure task is added to routine cleaning schedule.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered deserts on rolling cart in the dining room. Reviewed ensuring food items are protected from contamination during storage. Cover dessert or dispense from kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed food item on flat top at <60 C. Reviewed ensuring that hot food items are kept at 60 C or hotter during storage/service. Right side of steam table was empty. Product removed and placed in container during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed build up on the fan cover in the walk-in cooler and guard of industrial mixer. Observed build up on the ventilation canopy. Sticker on canopy indicates cleaning is required April 2024.
  11. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was measured with test strips and measured to be approx.. 100 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.

Nearby inspected facilities

Own this business? Add a badge to your website