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Devonshire Care Centre - Food

1808 Rabbit Hill Road NW Edmonton AB T6R 3H2 · Food - General

Official record from Alberta →

Inspection summary

Devonshire Care Centre - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on June 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 7 separate inspections, most recently on June 22, 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 8 times across 6 separate inspections, most recently on June 17, 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 4 times across 4 separate inspections, most recently on June 17, 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.

12 inspections

  1. 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?
      • X The hand-washing sink next to the elevator furthest from the walk-in cooler is separating from the wall leaving a gap between the backsplash and wall behind.X The hand-washing sink next to the elevator furthest from the walk-in cooler was previously damaged and covered with duct tape. Please remove the duct tape and repair / replace the damaged portion with a permanent solution that is easily cleanable.X There is mold / mildew growth on the sealant / caulking between the dishwashing table backsplash and wall in the dishwashing area left of the high temperature dishwasher.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Scoops for the coffee grounds and other dry goods were stored with their handle in the products they were stored in. These were removed during the inspection.- Ensure the dry good scoops are regularly cleaned and sanitized and stored in a manner that prevents the handles from touching the product the scoops are left in. X Bowl used for scooping dry goods were found in a couple dry goods bins. One was buried in product it was stored in. These were removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff food items stored in the refrigerator closest to the ice machine on the same refrigerator rack as food used for food service to the clients at this facility. This was moved during the inspection.X The blue lid for one of the containers of baking dry goods containers was dirty (powder and sticky colored splatter observed). This was cleaned during the inspection.X Tea bags in the drink area and dry storage area were observed stored in a container without a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The left sliding refrigerator door for the refrigerator closest to the ice machine was propped open. Temperature reading for the interior of the cooler measured ~55F (~13C). The door was immediately closed and a temperature of ~4C was measured later during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Although the final rinse temperature read ~82C (180F) - 85C(185F) at the manifold. The high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. - This temperature was measured with 3 different maximum-registering thermometers including a Thermoworks DishTemp Plate Simulating Dishwasher Tester. The highest temperature reached measured ~68.8C at the plate level. - Observed mineral deposit / buildup on the spray arms in the high temperature dishwasher that may be impacting the final rinse temperature at the dish level. - Operator contacted service contractor immediately following the inspection for repairs / follow-up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The hand-washing sink next to the elevator furthest from the walk-in cooler is separating from the wall leaving a gap between the backsplash and wall behind.X The hand-washing sink next to the elevator furthest from the walk-in cooler was previously damaged and covered with duct tape. Please remove the duct tape and repair / replace the damaged portion with a permanent solution that is easily cleanable.X There is mold / mildew growth on the sealant / caulking between the dishwashing table backsplash and wall in the dishwashing area left of the high temperature dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The large industrial mixer guard had food splatter on the side facing the inner bowl. This was removed to be cleaned and sanitized during the visit.
  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?
      • One light in the walk-in freezer was flashing - staff advised that a work order was already in progress to replace it.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution (Diversey Final Step) out of dispenser near the HW sink measured 400ppm QAC, however the sanitizer solution out of the dispenser at the 3-compartment sink did not measure any QAC - staff were unaware that this dispenser was not operating properly. Staff advised that Diversey was scheduled to be at the site later that day to service the dispensers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a bowl (no handle) and a measuring cup handle stored in the dry chicken broth base.*Ensure that suitable scoops with handles are used, and that the handles do not contact the food product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching the minimum wash or rinse temperatures. The maximum temperature measured 54.5°C at the plate level. Staff attempted to switch the machine to chemical sanitizing during the inspection, however, it measured 0ppm chlorine. Diversey was already scheduled to come the same day for the sanitizer dispenser. Staff were instructed to manually sanitize dishes in the meantime.*Ensure that the dishwasher is properly operating to effectively wash and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff record the dishwasher temperatures daily, however, no corrective action was noted when the temperatures were not satisfactory (all month). The minimum wash temperature on the log was also incorrect (140°F instead of 160°F). *Ensure that staff are trained on the dishwasher's minimum operating requirements.*Recommend obtaining a maximum-registering thermometer to verify the satisfactory operation of the dishwasher.QAC test papers were available, however staff were not clear on what concentration it should be, or how frequently the solutions were tested, and a log was not maintained.*Ensure that staff are trained on the appropriate concentration for the sanitizer. Recommend that a daily log is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light in the walk-in freezer was flashing - staff advised that a work order was already in progress to replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils were rusty / damaged.*Ensure that utensils are replaced when they are no longer in good condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hot water for the hand washing sink near the walk-in coolers was turned off. This faucet was previously noted to have a leak during the November 12, 2024 monitoring inspection.- A new hand washing sink has been ordered and will be installed once it arrives. Staff instructed to use the other hand washing sink on the other side of the kitchen until this one has been replaced.
  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hot water for the hand washing sink near the walk-in coolers was turned off. This faucet was previously noted to have a leak during the November 12, 2024 monitoring inspection.- A new hand washing sink has been ordered and will be installed once it arrives. Staff instructed to use the other hand washing sink on the other side of the kitchen until this one has been replaced.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Two containers of deep-fried meat were stored on the top of the oven. - Internal temperature was measured via probe thermometer to be ~23-24C in both containers. - Staff indicated the deep-fried meat was made ~15 minutes prior and changed the story to ~30 -45 minutes prior.- Staff instructed to discard the containers of meat during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hot water for the hand washing sink near the walk-in coolers was turned off. This faucet was previously noted to have a leak during the November 12, 2024 monitoring 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?
      • X The faucet for at the hand washing sink near the walk-in coolers is leaking.November 21, 2024:Parts are on order and will be installed once they arriveMay 16, 2025:Hot water was turned off and not available for use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The flooring in the freezer at the transition under the door is damaged and difficult to clean and maintain.
  9. 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?
      • X The faucet for at the hand washing sink near the walk-in coolers is leaking.November 21, 2024:Parts are on order and will be installed once they arrive
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Various scoops were stored improperly with their handles in the bulk product they were stored in. Ensure scoops are properly stored in a manner that prevents contamination of the bulk products.X Drink cups used to scoop cereal were stored inside the cereal containers. These were removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff personal food items in the stand-up refrigerator are stored on the same shelf as food products served to clients. Ensure staff personal items are stored separately from products used for food service / production.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The refrigerator in the Ascot unit measured ~8C during the inspection. The temperature dial was set to the coldest setting. Discontinue use of this refrigerator if a minimum temperature of 4C or less cannot be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The faucet for at the hand washing sink near the walk-in coolers is leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The walk-in cooler shelves have mold growing on them. X The underside of the industrial mixer splash guard and small mixer have visible food debris on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The floor under the dry goods bins has a buildup of spills and food debris.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Walk-in cooler shelving had visible mold growth on them.X The underside of the splashguard for the industrial mixer had food splatter on it.

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