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Consort Hospital & Care Centre - Food

5402 52 Avenue Consort AB T0C 1B0 · Food - General

Official record from Alberta →

Inspection summary

Consort Hospital & Care Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 1, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 November 14, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are required to verify adequate concentration. Chlorine and accelerated hydrogen peroxide test strips were available; however, these products are not used in the kitchen. Please ensure QUAT test strips are available.The sanitizer concentration in the wiping cloth bucket was too strong at the time of inspection (>200 ppm). As a temporary measure, staff will rinse surfaces with potable water after sanitizing until the unit can be calibrated and sanitizer concentrations can be verified with the appropriate test strips.
  2. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 19 Nestle nutritional drinks and 1 Boost pudding were observed past their expiration date. Staff discarded these foods while I was on site.
  3. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A package of un-labeled raw burgers was observed in the patient fridge. Nobody was sure where the burgers came from. Discarded at the time of inspection and raw meat should never be stored or handled in the kitchenette. Foods in the patient kitchnette should be from the commercial kitchen and/or must be labeled with the patients name if from an outside source.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The wall behind the dishwasher and the flooring in front of the mechanical dishwasher need painting. They are in poor condition. The door way into the kitchen is damaged from carts moving in and out. This area should be protected with stainless steel.
  6. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • During the inspection I observed staff folding laundry on a food preparation table. As discussed, laundry should not be folded in the food preparation area of the kitchen. Some different options were discussed during the inspection as to where the laundry could be safely folded. Please ensure surfaces are sanitized afterwards.The wall by the 2 compartment sink in the kitchen could do with a coat of paint. When posters have been removed the paint has also come away and it is down to drywall paper which cannot be properly cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • There are chemicals being stored underneath the sink in the kitchenette and the cupboard was left open. When the nurse tried to find the key to lock this cupboard she could not find the key. Staff were requested to remove the chemicals from this cupboard until it can be properly locked. OUTSTANDING
  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There are chemicals being stored underneath the sink in the kitchenette and the cupboard was left open. When the nurse tried to find the key to lock this cupboard she could not find the key. Staff were requested to remove the chemicals from this cupboard until it can be properly locked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • My thermometer was reading 6.4 C at the time of inspection and the thermometer in the fridge was reading 6.7 C.

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