Coronation Hospital & Care Centre - Main Kitchen
500 Municipal Road Coronation AB T0C 1C0 · Food - General
Inspection summary
Coronation Hospital & Care Centre - Main Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on February 23, 2026, found no infractions.
3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 4 separate inspections, most recently on May 5, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 May 5, 2025. 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 November 5, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 3, 2025. 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.
12 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The cleaning closet next to the kitchnette was observed to be water damaged and in poor condition. This needs to be repaired. OUTSTANDING
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Garburator needs to be fixed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The cleaning closet next to the kitchnette was observed to be water damaged and in poor condition. This needs to be repaired. OUTSTANDING
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was too strong at time of inspection and staff did not have any test papers to verify the sanitizer concentration.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The cleaning closet next to the kitchnette was observed to be water damaged and in poor condition. This needs to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several walls in the kitchen are in need of repair i.e. handwash sink wall CORRECTED, wall entering the dishwashing area, underneath the commercial dishwasher. OUTSTANDINGCeiling tiles in the dishpit area are dirty with food splashes observed on them. Clean or replace the tiles. CORRECTED
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The cleaning closet next to the kitchnette was observed to be water damaged and in poor condition. This needs to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several walls in the kitchen are in need of repair i.e. handwash sink wall, wall entering the dishwashing area, underneath the commercial dishwasher. OUTSTANDINGCeiling tiles in the dishpit area are dirty with food splashes observed on them. Clean or replace the tiles. CORRECTED
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were observed in the recreation fridge in DSL. Discarded at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer is being used on the tables in DSL.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bottles of drink syrup were moved out of the staff locker area in DSL as this area had a strong perfume smell. Resident foods must be stored in food areas i.e. kitchnette and not staff area.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The cleaning closet next to the kitchnette was observed to be water damaged and in poor condition. This needs to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several walls in the kitchen are in need of repair i.e. handwash sink wall, wall entering the dishwashing area, underneath the commercial dishwasher.Ceiling tiles in the dishpit area are dirty with food splashes observed on them. Clean or replace the tiles.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The facility does have valid quats test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- The facility does have valid quats test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The dishwasher is splashing water onto the floor. This needs to be repaired.The ceiling tiles in the dishwashing area need to be cleaned or replaced. Something has splashed onto the tiles.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Eggs with a date of August 31, 2023 were observed in the kitchen. Staff advised these would have been placed in the fridge from the recreation staff when they do low risk baking with the residents. Recreation staff were unavailable at the time of inspection to verify the last time they baked with residents.Please clean this fridge and discard all outdated and/or unlabeled foods. Please verify that the eggs were inspected. Foods for baking should be coming from the commercial kitchen.
- 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?