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Everitt Gardens - Serveries

125 Everitt Drive North St. Albert AB T8N 7R9 · Food - General

Official record from Alberta →

Inspection summary

Everitt Gardens - Serveries has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on March 31, 2026, found no infractions.

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

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.

  • 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 6 times across 3 separate inspections, most recently on December 5, 2024. 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 5 times across 3 separate inspections, most recently on April 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on June 2, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Opened cereal were found stored in the servery. Ensure opened foods are properly stored in sealable containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on the black fan. Clean fan and added to routine cleaning schedule
  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?
      • X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Food (Milk, pizza, soup, tuna sandwich, and cake) was observed out on the tables and in the microwave at ambient temperatures or stored on the tops of the steam tables during the inspection. This was noted in the serveries on the 1st, 3rd, and 5th floors. The internal temperature of the food left out at ambient temperatures were found to be the same as the ambient temperature ~25-28C. The internal temperature of some of the food left on the tops of the steam tables measured ~33-37C. Food was discarded by staff during the inspection. Ensure high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items at ambient temperatures or on top of the steam tables.X The first floor MCU mini fridge temperature measured ~9-11C. The temperature dial was adjusted to the maximum cold setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less. X The first floor MCU mini fridge thermometer is broken. The dial on the thermometer read minus 5C at the time of the inspection. Please replace this thermometer.X The lowest temperature measured in the 4th floor refrigerator was ~9-10C at the time of the inspection. The temperature dial was adjusted from the warmest setting to the coldest setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers used for measuring food temperatures are not properly stored and not properly cleaned and sanitized in some of the servery units.- Ensure probe thermometers are cleaned and sanitized after use and stored in a manner that prevents contamination.X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat based sanitizer concentration tested on 5th floor was less than 200ppm. Refresh and ensure Quat based sanitizer concentration is 200ppm. Corrected on site: refresh sanitizer reading was 200ppm. Discussed with manager how to dispense sanitizer and confirm concentration with test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer.Dec 5/24**Found Quat test strips only on the 4th floor servery. Discussed with manager to ensure test strips are available to confirm sanitizer concentration. Ensure all staff understand how to use test strips. Review/educate.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solution verified at 100ppm. Ensure that staff are checking and changing solution regularly. Quats sanitizing solution in serveries floor 3 & 4 were verified at <200 ppm. Ensure that food sanitizer is being dispensed and maintained at 200 ppmPlease ensure staff are using food safe sanitizer for sanitizing of surfaces in the servery area
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered items in the 5th floor servery (bowls of pineapple). Reviewed ensuring that all food items are protected from contamination during transport and storage. Bowls covered with food grade plastic during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled blue spray bottle observed above two compartment sink. Ensure that all chemicals are labeled with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two plates of lunch (covered) on counter in the 4th floor servery. Reviewed ensuring that high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items are room temperature. Plates moved to fridge during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the 2nd floor servery verified at 9.1 C product temperature. Ensure cooler can maintain food at 4.0 C. Repair or replace cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed temperature logs in the servery indicate a consistent hot holding temperature of 160 F of various products over various days. Reviewed ensuring staff are checking and recording the temperature of the food products. Reviewed that current thermometer is not accurate and did not appear to achieve temperatures indicated on log.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent bucket at dishwasher in the 5th floor servery was empty. Ensure that dishwasher is equipped with required chemicals. Ensure staff are checking levels of chemicals. Detergent replaced during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed french onion soup being dumped in handwashing sink. Build up of soup material in sink prevented access to use of sink. Reviewed ensuring that hand washing sink is not used for any other purpose than hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Biofilm build up observed inside ice machine in the 5th floor servery. Thoroughly clean and sanitize ice machine and ensure continued routine cleaning & sanitizing.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solution verified at 100ppm. Ensure that staff are checking and changing solution regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer observed does not appear to be accurate/calibrated. Ensure that a calibrated probe thermometer is available for staff to monitor cooking/reheating and hot holding temperatures. Observed temperature logs in the servery indicate a consistent hot holding temperature of 160 F of various products over various days. Reviewed ensuring staff are checking and recording the temperature of the food products. Reviewed that current thermometer is not accurate and did not appear to achieve temperatures indicated on log.
  10. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • uncovered grapes observed in fridge. Discarded during inspection. Ensure all items are covered during storage and transport.

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