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Emmanuel Home - Kitchen

13425 57 Street NW Edmonton AB T5A 2G1 · Food - General

Official record from Alberta →

Inspection summary

Emmanuel Home - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 21, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and 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.

  • 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 May 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 10, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 7 separate inspections, most recently on September 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 4 separate inspections, most recently on November 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • i. There were towels present behind the steamer unit. The kitchen staff indicated the steamer had been leaking.ii. The lock within the walk-in-freezer was broken. As a result, it was very difficult to unlock the walk-in-freezer while inside the unit.iii. The Burlodge food transport/temperature holding unit did not appear to be working properly. The inside of the cold part of the unit measured 23 degrees C. There were chopped salads present inside. The staff member indicated the meals were to be delivered shortly.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • i. There were towels present behind the steamer unit. The kitchen staff indicated the steamer had been leaking.ii. There were towels present below the dishwasher. The kitchen staff indicated the unit had been leaking. iii. The lock within the walk-in-freezer was broken. As a result, it was very difficult to unlock the walk-in-freezer while inside the unit.iv. The Burlodge food transport/temperature holding unit did not appear to be working properly. The inside of the cold part of the unit measured 23 degrees C. There were chopped salads present inside. The staff member indicated the meals were to be delivered shortly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Nescafe coffee machine in the dining room was very soiled. Clean the inside components of the machine. Maintain on a regular basis to prevent food debris accumulation.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed 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.
  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Brown rice stored in dry ingredient bin had a rancid smell. Discard and do not serve. Corrected: Manager indicated she will discard the rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Frozen food items were stored on the floor in the walk in freezer (e.g. tub of ice cream and bag of bread). Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected: Items were removed off the floor and placed on shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Two large plastic containers were used to hold dry ingredients.( e.g. croutons and flour). Containers do not appear to be food grade. Ensure food storage containers are food grade, change containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed 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.*It was previously noted water splashed out of the dishwasher during a cycle. Silicone was added and it reduced the splashing. It was observed water splashed out of the dishwasher at the beginning of the cycle. Gap was noted between the pull-down door and the bottom part of the dishwasher. Continue to investigate and conduct necessary repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A buildup of dust was observed on the black fan located above the baking area. Clean fans and add to cleaning schedule.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicon/caulking behind steam table is no longer easy to clean (sticky). Replace seal and clean indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  9. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was found contacting dry ingredient in the baking area(sugar bin). Discussed proper scoop storage with manager. Place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient. Corrected on site. Scoop removed.
  10. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was improperly stored in dry food storage bins, handle contacting ingredient. Immediately place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Inadequate food safety training. Manager only has completed the Alberta Food Safety Basics course. Under section 31 of the Food Regulation management needs to complete a Minister of Health approved food sanitation and hygiene training program (advance course). Please complete the advance course within 60 days. Send this office a copy of the proof of registration to an approved course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust noted on black fan near the baking area. Clean fan. Add fan to routine cleaning.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat based sanitizer dispenser was broken, 0ppm of sanitizer detected(Ostro San). Discussed with site how to manually make sanitizer with either bleach/water or Ostro San/water. Call for repairs and manually mix sanitizer until dispenser is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was improperly stored in dry food storage bins, handle contacting ingredient. Immediately place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Inadequate food safety training. Manager only has completed the Alberta Food Safety Basics course. Under section 31 of the Food Regulation management needs to complete a Minister of Health approved food sanitation and hygiene training program (advance course). Please complete the advance course within 60 days. Send this office a copy of the proof of registration to an approved course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust noted on black fan near the baking area. Clean fan. Add fan to routine cleaning.

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