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Edmonton General Continuing Care Centre - Resident Food Service

11111 Jasper Avenue NW Edmonton AB T5K 0L4 · Food - General

Official record from Alberta →

Inspection summary

Edmonton General Continuing Care Centre - Resident Food Service has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 25, 2026. The most recent inspection, on October 7, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 5 times across 3 separate inspections, most recently on October 7, 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 once on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 25, 2026. For example: Is the facility free of a pest infestation?

  • 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 3 separate inspections, most recently on October 7, 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 3 times across 3 separate inspections, most recently on October 7, 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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The temperature for the following refrigerator measured to be above 4C and could not reach the required minimum of 4C or less during the inspection:- 9C25 – silver refrigerator measured ~10-12C at 11:17am Sept 24, 2026:~11-12C at 1pm- Internal manual thermometer not available- A probe thermometer was used to measure the temperature of some food products inside the refrigerator – temperature was observed ~10-12C.- Operator advised monitoring the temperatures and discontinue use of the refrigerators unless the temperature is maintained at 4C or lower. Perishable items are to be removed and discarded.- Food moved to the resident refrigerator next to this one during the visit.
    • 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 Backsplashes in multiple serveries were not installed / sealed properly or have visible mildew growth from moisture seeping between the backsplash and countertop. Clean and repair / reseal the joints between the backsplash and the counter / walls. Oct 8, 2026 - repairs completed in most of the serveries.Oct 7, 2026 - 4YE – The caulking between the backsplash and counter was removed but the area remains stainedX 7AB - The ceiling tile in the dining room near the thermostat was replaced but there is fresh moisture staining as of Sept 24, 2026
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X 8YE – The freezer compartment of the refrigerator has a heavy ice buildup in it. The ice has enveloped some of the resident food items in the freezer.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X 8YW - Food from meal service was left out at room temperature including soup, salad, main, cottage cheese, etc. These were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The temperature for the following refrigerator measured to be above 4C and could not reach the required minimum of 4C or less during the inspection:- 9C25 – silver refrigerator measured ~10-12C at 11:17am Sept 24, 2026:~11-12C at 1pm- Internal manual thermometer not available- A probe thermometer was used to measure the temperature of some food products inside the refrigerator – temperature was observed ~10-12C.- Operator advised monitoring the temperatures and discontinue use of the refrigerators unless the temperature is maintained at 4C or lower. Perishable items are to be removed and discarded.- Food moved to the resident refrigerator next to this one during the visit.
    • 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 Backsplashes in multiple serveries were not installed / sealed properly or have visible mildew growth from moisture seeping between the backsplash and countertop. Clean and repair / reseal the joints between the backsplash and the counter / walls.- Backsplash repairs are ongoing. Base of the backsplash to be epoxied to the counter and the top sealed at the joint to the wall.X 9C25 & 4YE – The caulking between the backsplash and wall in the servery is worn / stainedX 7AB - The ceiling tile in the dining room near the thermostat was replaced but there is fresh moisture staining as of Sept 24, 2026
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X 8YE – The freezer compartment of the refrigerator has a heavy ice buildup in it. The ice has enveloped some of the resident food items in the freezer.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X 12YE – The internal temperature of the locked resident refrigerator measured ~9C. The temperature setting was at “3” of 9 different settings below the recommended “5” setting. The temperature setting was adjusted back to the recommended setting, and the temperature of the refrigerator came back down to 4C during the visit.X The temperature for the following refrigerators were measured to be above 4C and could not reach the required minimum of 4C or less during the inspection:- 9C25 – silver refrigerator measured ~10-12C at 11:17am- 5C – silver refrigerator measured ~12-13C at 12:22pm- A probe thermometer was used to measure the temperature of some food products inside the refrigerator – similar temperature to ambient temperature was observed ~10-12C- Operator advised monitoring the temperatures and discontinue use of the refrigerators unless the temperature is maintained at 4C or lower. Perishable items are to be removed and discarded.X 6C - The thermometer for the silver refrigerator is broken. - Ensure the internal thermometers are available in all the servery refrigerators and freezers for staff to record temperatures.- Please ensure staff are recording refrigerator temperatures that are read off the internal manual refrigerator thermometer rather than the digital display. Several temperature logs are either incomplete, missing entries or incorrect leading to issues with the internal temperature not being properly monitored and problems not being reported and addressed (i.e. 5C, 9Y, 11Y silver refrigerators)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Food from morning breakfast was left out at room temperature in the following areas:- 10YE observed @ 10:43am – scrambled eggs, rolled oats, milk, etc.- 10YW observed @10:49am – rolled oats, yogurt, smoothie, thickened drink, etc.- 9C25 observed inside microwave @ 11:10am – boiled eggs.- 8C observed at 11:23am – rolled oats, scrambled eggs, boiled eggs.- 7C observed at 11:42am – scrambled eggs, rolled oats- 6YW observed at 12:00pm – scrambled eggs, boiled egg, rolled oats, yogurt, etc.- 4AB observed at 12:37pm – rolled oats - 4C observed at 12:46 – soup in a cup - 4YW observed between 12:53-12:57pm – several trays of lunch including meat, veggies, mashed potato, sandwiches, salad, deserts, yogurts etc. Food products meant to be served cold were at room temperature and foods meant to be served hot were ~28C. One of the trayed plates appeared to have had breakfast food items left out at room temperature added to the lunch plate.- 4YE observed at 12:58pm – cheese sandwich, tomato slices, soup, etc. - Food left over or not served immediately should be properly temperature controlled (i.e. put into refrigerator) and reheated prior to service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X 12YW – Bowls were observed drying in the servery space with stickers on the base. Remove the stickers and ensure all dishes are properly cleaned and sanitized.
    • 15. Is the facility free of a pest infestation?
      • X Mouse droppings observed in the following food service areas:- 9C25 - cupboard under the hand-washing sink on the opposite the refrigerator area- 7YE - Behind the refrigerator- 5YE - behind the refrigerator- 5AB - behind garbage can left of dishwasher- 4C - underneath lower drawers of the pantry / food closetImmediately clean and disinfect the above areas and equipment.Continue to work with pest control operator to locate and eradicate the pests.
    • 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 Backsplashes in multiple serveries were not installed / sealed properly or have visible mildew growth from moisture seeping between the backsplash and countertop. Clean and repair / reseal the joints between the backsplash and the counter / walls.X 12YW – the backsplash has peeled away from the wall and is held in place by propping food trays full of items against the backsplash. The area between the backsplash and counter / wall is dirty and hard to maintain.X 9YW - The seal / joint between the backsplash and wall tiles is worn and difficult to clean / maintain.X 9C25 & 4YE – The caulking between the backsplash and wall in the servery is worn / stainedX 7AB - The ceiling in the dining room near the thermostat is wet, spongy, and moldy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Food, disposable utensils, utensils, etc are improperly stored / stored in a manner that does not prevent contamination in the following areas:- 10YE drawer, 8YW – drawers and cupboardsX The chutes and / or the underside above the chutes of the ice machines in the following areas are dirty:- 9YW, 4AB, 4CX 8YE – The freezer compartment of the refrigerator has a heavy ice buildup in it. The ice has enveloped some of the resident food items in the freezer. X 7AB – The resident refrigerator door seal is damaged. X The microwaves in the following areas have dried / caked on food splatter inside:- 5YW- 4Y Satellite
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X 5AB - There is grime buildup on the floor around the base of the cupboard left of the dishwasher where the garbage can is stored. X 4C – There is debris buildup on the floor next to the pipes to the right of the ice machine under the table where the blanket warmer is located.

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