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Copper Sky Seniors Community Partnership - Bistro and Serveries

100 McLaughlin Drive Spruce Grove AB T7X 0N1 · Food - General

Official record from Alberta →

Inspection summary

Copper Sky Seniors Community Partnership - Bistro and Serveries has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 15, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 times across 3 separate inspections, most recently on June 5, 2025. 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 2 times across 2 separate inspections, most recently on February 6, 2025. 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 5 separate inspections, most recently on September 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 15, 2026. 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 once on September 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sunny Villa and Country Cottage:Residents personal items were noted to be stored facility refrigerators. Ensure a clear designated labelled area is created for residents personal food items to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sunny Villa Servery*Mould like substance was noted on the caulking above the two-compartment sink/hand sink in the kitchen servery. Replace caulking and ensure it is in good repair.3rd Floor Servery *Mould like substance was noted on the caulking above the two-compartment sink/hand sink in the kitchen servery. Replace caulking and ensure it is in good repair. *Paint was peeling off the wall directly above the two-compartment sink/hand sink in the kitchen servery. Repair wall. Ensure wall is in good working condition, impervious to moisture and easily to clean.4th Floor Servery *Paint was peeling off the wall directly above the two-compartment sink/hand sink in the kitchen servery. Repair wall. Ensure wall is in good working condition, impervious to moisture and easily to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bistro *Cleaning and sanitizing were required for microwave, food splatter noted. Completed during the inspection. *A dirty mug was found in the drawer. Mug was relocated to the dishwashing area in the main kitchen.Country Home Servery *Cleaning and sanitizing were required for microwave, food splatter noted. Completed during the inspection. Sunny Villa*Cleaning and sanitizing was required for the freezer drawer of the refrigerator, spilled juice residue noted. Completed during the inspection. 4th floor Servery *Cleaning and sanitizing were required for microwave, food splatter noted. Completed during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Fridge verified at 7.8 C with calibrated probe thermometer.4th floor fridge verified at 5 C with calibrated probe thermometer. Fridge gauge adjusted during inspection.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Fridge verified at 7.8 C with calibrated probe thermometer.4th floor fridge verified at 5 C with calibrated probe thermometer. Fridge gauge adjusted during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 4th floor servery hand sink (in dining room/entrance to servery) was off and paper towel empty. Water at sink has been partially turned off. Site has client that is taking paper towels. Reviewed ensuring that sink is operational and supplied with soap and paper towel.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sunny Villa Cottage sanitizer verified at 100 ppm Quat. Ensure solution is maintained at 200 ppm and replaced as needed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sunny Villa Cottage sanitizer verified at 100 ppm Quat. Ensure solution is maintained at 200 ppm and replaced as needed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food products observed on 3rd floor servery. Ensure all open products are transferred/placed into a sealable container or otherwise sealed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor fridge verified at 6.2 C. Ensure fridge can maintain a temperature of 4.0 C or colder. Repair or replace fridge. Thermometer could not be located in 3rd floor fridge. Staff using temperature dial/gauge on fridge. Ensure staff are using a thermometer for verifying the temperature. Install fridge thermometer.
  8. Risk Management Inspection

    0 infractions

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