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Cold Lake Healthcare Centre

314 25 Street Cold Lake AB T9M 1G6 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium (quats) sanitizer was measured at 100 ppm at the time of inspection. Please ensure the sanitizer is maintained at 200 ppm quats. Sanitizer concentration must be checked each time it is dispensed from the chemical dispensing unit to verify it is at the correct concentration before use.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Dairy cooler was completely empty which allowed for further observation noting further areas of concern, including widespread peeling paint along the ceiling and walls, and separation of the floor-to-wall baseboard, creating hard-to-clean gaps.2. The following issues were observed across all three coolers:- Peeling or flaking paint; - Early signs of rustThe following timelines were discussed and agreed upon:Dairy Cooler: Peeling paint, baseboard, and rust to be addressed within 30 days.Fruit & Vegetable Cooler: Peeling paint and rust to be addressed within 60 days.Dessert Cooler: Peeling paint and rust to be addressed within 90 days.Surfaces in food storage areas must be smooth, non-absorbent, and in good repair to prevent the accumulation of debris or moisture and to ensure they can be properly cleaned and sanitized. Peeling paint, in particular, can pose a physical contamination risk if flakes fall onto food or contact surfaces, and also creates irregular surfaces that are more difficult to clean effectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small amounts of mould-like growth remain in the fruit and vegetable cooler, particularly around fixtures and under shelves. While much of the initial mould-like growth has been cleaned, mould-like growth should be treated as an immediate sanitation concern. Its continued presence, even in limited areas, presents a potential contamination risk—especially in a healthcare setting storing fresh produce. Prompt cleaning and disinfection of the remaining affected areas is expected.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mould-like growth present in all three walk-in coolers in hard-to-clean areas (underside of shelves, around fans, light cover, thermometer probe cord). Dust buildup noted on fan guard and rust observed on ceiling of cooler/freezer unit.Please clean and disinfect all affected areas, including fan guards. Implement a regular cleaning schedule that includes hard-to-reach surfaces. Repair or replace rusted area on the ceiling to ensure surfaces remain cleanable and in good repair, as rust compromises surface integrity and may lead to contamination or further deterioration of the unit.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Rust was observed inside the display fridge in the customer service area. Please clean rust build-up.2. Fans in the display fridge in the customer service area need to be cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Half of the sanitizer spray bottles were at 100 ppm quats at time of inspection. Please ensure all sanitizer bottles are checked daily to verify sanitizer concentration is at 200 ppm quats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not reach 180F as the final rinse. The dishwasher was run 3 times; the final rinse temperature did not reach 180F. In the meantime, please use disposable dishes and utensils and/or immerse all dishes and utensils in sanitizer solution of 200 ppm quats for a minimum of two minutes of contact time and then allow to air dry.