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Emmanuel Home - The Northern Perk

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

Official record from Alberta →

Inspection summary

Emmanuel Home - The Northern Perk has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on April 23, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 4 separate inspections, most recently on December 19, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 separate inspections, most recently on November 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on November 10, 2025. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on November 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Pest control measures were not being implemented in the kitchen. Ensure a pest control program is in place for the kitchen, which includes monthly inspections. Provide pest control records for review.Dec 19/25Management confirmed professional pest control program will be implemented for cafe. Please provide pest control records for review.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Wiping cloths were found in the hand washing sink located at the front of the café. Discussed wiping cloths should be stored in sanitizer when not being used. Please review the wiping clothing guidelines. Corrected: Cloths were removed from the hand washing sink. AHS EPH Guidelines for the Use of Wiping Cloths was sent with the report.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *There was no clear differentiation of food products from recreation and facility food stored in freezer located by the cookline. Reorganize freezer and clearly label areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Wiping cloths were found in the hand washing sink located at the front of the café. Hand sink should be kept cleaned and free from obstruction. Corrected: Cloths were removed from the hand washing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Pest control measures were not being implemented in the kitchen. Ensure a pest control program is in place for the kitchen, which includes monthly inspections. Provide pest control records for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A build up of food splashes noted in the microwave. Clean microwave and add to routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A build up of dust noted on the ceiling vent above the food preparation area. Clean vent and add to routine cleaning schedule.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed scoop for ice machine directly under paper towel next to the sink. Scoop relocated during inspection. Reviewed moving ice machine to alternate location.
    • 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.Probe thermometer not available in Cafe. Ensure probe thermometer is available and staff are using to confirm internal cooking temperature of products.
  6. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Side door was observed to be propped open again. Do not prop door open as it allows for the entry of pest. Discussed again with manager about the importance of keeping the door close to prevent the entry pf pest. If door is needed for ventilation, consider installing a screen door. Corrected on site: door was closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use food take-out containers were improperly stored. Containers stored up, exposing food storage area to contamination. Discussed storing containers down on a clean surface to prevent contamination. Corrected on site: containers were flipped over.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips were not available to monitor the concentration of the food grade sanitizer. Get test strips to monitor sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cafe and rec staff uses the same storage areas. Clearly label areas. More organization needed to separate cafe supplies and rec supplies.*Increase general cleaning of the café kitchen (e.g. around cooking area, hot holding unit, etc.), build up was noted
  8. 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips were not available to monitor the concentration of the food grade sanitizer. Get test strips to monitor sanitizer concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Side door was observed to be propped open. Do not prop door open as it allows for the entry of pest. Consider installing a screen door if the kitchen needs additional ventilation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cafe and rec staff uses the same storage areas. Clearly label areas. More organization needed to separate cafe supplies and rec supplies.*Increase general cleaning of the café kitchen (e.g. around cooking area, hot holding unit, etc.), build up was noted

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