Cold Lake Healthcare Centre - LTC Servery
314 25 Street Cold Lake AB T9M 1G6 · Food - General
Inspection summary
Cold Lake Healthcare Centre - LTC Servery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on December 9, 2025, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.
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 4 times across 3 separate inspections, most recently on November 19, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on November 19, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 3 times across 3 separate inspections, most recently on November 29, 2024. 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?
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 2 times across 2 separate inspections, most recently on November 29, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs are being maintained. Without routine monitoring, improper temperatures may not be identified and corrected promptly, increasing the risk of serving unsafe food. Please implement and maintain daily temperature logs for all refrigeration and freezer units
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was available in the refrigeration unit. Without a visible thermometer, temperature deviations may go unnoticed, placing residents at risk. Please provide an accurate, easily visible thermometer for all refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the refrigeration unit was measured at 10 °C. Storing perishable foods above 4 °C increases the risk of bacterial growth and foodborne illness, particularly for vulnerable residents in long-term care. Please discard any perishable foods stored in this unit and do not use the fridge until it can consistently maintain 4 °C or colder.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Milk and juice were observed stored at room temperature on the countertop. Milk is classified as a high-risk food and must be kept under refrigeration at all times to prevent bacterial growth. While juice is not typically considered high-risk, the manufacturer's instructions clearly indicate that it should be refrigerated. Both items were measured at 20°C at the time of inspection. Please ensure that milk and juice are stored in the refrigerator at all times to maintain food safety.2. Daily temperature logs for the refrigeration unit must be maintained.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Milk and juice were observed stored at room temperature on the countertop. Milk is classified as a high-risk food and must be kept under refrigeration at all times to prevent bacterial growth. While juice is not typically considered high-risk, the manufacturer's instructions clearly indicate that it should be refrigerated. Both items were measured at 20°C at the time of inspection. Please ensure that milk and juice are stored in the refrigerator at all times to maintain food safety.2. Daily temperature logs for the refrigeration unit must be maintained.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ketchup requires to be refrigerated when not in use as per manufacturer's instructions for safety and quality. At time of inspection, ketchup was found on the dining room tables and its temperature was 23C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- White fridge temperature was measured at 6.7C. Please adjust fridge to 4C. Daily temperature logs must be maitained.
- 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. Kitchen cupboard is not in good repair, please consider replacing unit, as all equipment must be in good repair. 2. The caulking behind the sink is starting to wear out. A small section, about 5cm to 10 cm in length is missing, allowing water to infiltrate behind the wall.Please repair missing section.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ketchup requires to be refrigerated when not in use as per manufacturer's instructions for safety and quality. At time of inspection, ketchup was found on the dining room tables and its temperature was 23C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- White fridge temperature was measured at 6.7C. Please adjust fridge to 4C. Daily temperature logs must be maitained.
- 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. Kitchen cupboard is not in good repair, please consider replacing unit, as all equipment must be in good repair. 2. The caulking behind the sink is starting to wear out. A small section, about 5cm to 10 cm in length is missing, allowing water to infiltrate behind the wall.Please repair missing section.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring 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?
- Caulking behind faucet at the two-compartment sink, is missing in a very small area however, if not addressed the area may become larger and even with this small area missing it may allow water to infiltrate behind. Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?