Skip to content
Loading map…

Cross Cancer Institute - Patient Food Services - Production Kitchen and Cafeteria

11560 University Avenue NW Edmonton AB T6G 1Z2 · Food - General

Official record from Alberta →

Inspection summary

Cross Cancer Institute - Patient Food Services - Production Kitchen and Cafeteria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on June 29, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on March 24, 2026. 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 March 24, 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)?

  • 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 4 times across 4 separate inspections, most recently on May 19, 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?

  • 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 March 24, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Corrections made:Received e-mail indicating that there are still issues with ice build up on the walk-in freezer fan. The Supervisor indicated they will check in again with the manager of FM&E for follow-up. Requested Supervisor to provide update once resolved. The walk in freezer fan unit, a repair request has been sent again. Previous observations: -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. Have this addressed to ensure proper functioning of the freezer.
  3. 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?
      • Corrections made:Received e-mail showing the light bulb was replaced. The walk in freezer fan unit, a repair request has been sent again. Previous observations:-The dairy cooler had a burnt light bulb.Have this replaced to ensure visibility. -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. Have this addressed to ensure proper functioning of the freezer.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler.Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room.Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room.Keep foods off the floor to prevent contamination.-In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items.Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C.Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above.-The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C.-By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C.-The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C.Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch.You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse.-There were some temperature checks missed for the dairy cooler log. Ensure staff are regularly measuring and recording temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The dairy cooler had a burnt light bulb.Have this replaced to ensure visibility. -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. Have this addressed to ensure proper functioning of the freezer.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler.Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room.Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room.Keep foods off the floor to prevent contamination.-In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items.Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • E-mail received regarding corrections made:"The Cafeteria fridge temp was still a bit high, we've removed items and are defrosting this one.White Fridge temp is good at 4 degrees4 door fridge/freezer temp is down but not yet at 4, will likely be removing these items as well. It is salad dressings, BBQ sauce etc. "Instructed supervisor to keep all foods in a different fridges/coolers.Previous observations:-On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C.Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above.-The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C.-By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C.-The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C.Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch.You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse.-There were some temperature checks missed for the dairy cooler log. Ensure staff are regularly measuring and recording temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The dairy cooler had a burnt light bulb.Have this replaced to ensure visibility. -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. Have this addressed to ensure proper functioning of the freezer.
  6. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website