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Copper Sky Seniors Community Partnership - Kitchen

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

Official record from Alberta →

Inspection summary

Copper Sky Seniors Community Partnership - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on September 15, 2026, recorded 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 15, 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)?

  • 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 6 times across 4 separate inspections, most recently on September 15, 2026. 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 5 times across 4 separate inspections, most recently on September 15, 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 5 times across 4 separate inspections, most recently on October 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 7, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Opened bag of frozen hash browns were found in the walk in freezer. All opened products must be protected from contamination by storing them in clean, sealable containers or securely closed in their original packaging, when suitable. Review with all staff. Opened bag of food was sealed by staff during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Expired Quat based food sanitizer test strips were being used (August 15, 2026). The new test strips available were also expired (2020). Ensure test strips are available and not expired for proper monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing were required for the following equipment -industrial mixer cage, black splash, underside of mixer/attachment area – caked on food debris-microwave by the cookline– food splatter -shelving in the walk in cooler – mould like substance All required cleaning/sanitizing was completed on site by staff during the inspection
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dishwasher was observed to intermittently gush water out of the black catch tray during wash cycles. Investigate and ensure dishwasher is in good working condition.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Juice concentrates for the juice machine were found in the bistro refrigerator next to staff lunch bags. Manager stated the refrigerator is dedicated to staff food items. Relocate juice concentrates to dedicated cooler for facility food items to prevent contamination. Corrected: Juice concentrates were relocated back into a kitchen cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff beverages/water bottles were found throughout the kitchen. Designate and label an area in the kitchen for staff beverages to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dishwasher was observed to intermittently gush water out of the black catch tray during wash cycles. Investigate and ensure dishwasher is in good working condition.*Build up of sticky residue was noted on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.*Debris was found in the drawer under the juice machine. Wipe out drawer and ensure bistro is maintain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dried food products were found on the cage and back splash of the stand alone mixer. Site stated it was not used today. Clean and sanitize equipment and review with staff to ensure all parts of the equipment are adequately cleaned and sanitized after each use. Corrected: cage and back splash were placed into dishwashing.*Debris was found in storage containers holding clean equipment and utensils by the dry storage area. Clean and sanitize all equipment, utensils and storage containers. Corrected: All items were moved to the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and grime noted on the hard to reach areas under the dishwasher, dishwashing table, and sinks. Clean hard to reach areas. *Build up of dust noted on the light cover next to the elevator. Clean light cover.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Two boxes of frozen food items were found stored directly on the floor in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected on site: staff reorganized freezer and moved food products off the floor. *Two trays of breaded meat patties were found uncovered on a rolling rack in the walk in cooler. Ensure all food products are covered to protect from contamination. Corrected on site: staff covered trays of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Four ceiling tiles above the equipment storage shelving near the elevator and the cooler with a sliding door were not easy to clean or smooth. Tiles appeared to be acoustic ceiling tiles. Change tiles. Ensure ceiling tiles are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of caked on food spills and food debris found inside the food transport equipment (e.g. Cambro Holders) and equipment/utensil storage bins located in the dry storage area. Clean and sanitize equipment and add task to routine cleaning schedule.Corrected on site: staff started to clean transport equipment and storage bins was placed into dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and dust found on shelving in the walk-in cooler, black fan by the dishwashing area, ceiling tiles and ceiling vents by the cooking area near smoke alarm and by the dishwashing area. Clean areas and add task to routine cleaning schedule. Black fan has been cited before for the same concerns.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Leak observed at back prep sink. Repair leak.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer verified at <200 ppm. Solution replaced during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed pre-cook products under raw ground pork in walk-in cooler. Ensure raw meat products are stored under ready-to-eat and cooked products. Reviewed storage order in cooler. Products moved 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?
      • Hand sink in dishwashing area was not accessible (blocked with carts and empty milk jugs in sink). Ensure sink is accessible at all times. Items in front of and inside sink were removed/moved during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Observed staff beverages on food preparation areas or food storage areas. Ensure staff beverages are stored in a designated area away from food prep areas. Drink containers moved during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at back prep sink. Repair leak.

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