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Extendicare Eaux Claires - Food

16503 95 Street NW Edmonton AB T5Z 0G7 · Food - General

Official record from Alberta →

Inspection summary

Extendicare Eaux Claires - Food has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on April 20, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 4 separate inspections, most recently on January 15, 2026. 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 4 times across 4 separate inspections, most recently on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 9, 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?

  • 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 12 times across 8 separate inspections, most recently on April 13, 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 9 times across 6 separate inspections, most recently on January 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 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 31-3200 servery hand washing sink faucet is clogged / has poor water flow.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X 33-3400 servery ice machine has a buildup on the hard-to-reach areas inside.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X 33-3400 – Hand washing sink in the central servery does not work. RepairedX 1100 – Hand washing sink in the dining room does not work. RepairedX 11-1200 – Hand washing sink in the central servery does not work. Replacement on order.
    • 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 Serveries – The joint between the backsplash and counter around the double sink in several serveries (3100, 2400, 2100, 1200) are not properly sealed. Some areas (3200, 1400, 1200) the wallpaper around the edge is peeling.Repairs in progress.X 33-3400 – The countertop endcap near one of the passthrough windows is peeling away exposing the unfinished wood beneath.Repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Main & Serveries - Clean equipment used for food preparation (whisks, probe thermometers, knives, etc.) and wares are stored with other items not used for food preparation (pens, pilers, nail clippers, highlighters, etc.). Please reorganize drawers and ensure storage of clean equipment and utensils protects them from contamination.Reorganized / completed.X Main – Ice buildup noted on the outside of frozen food products in the walk-in freezer, ceiling and floor.Ice removed and products on the shelving protected from ice buildup.Cleaning in progress for ice machines below:X 11-1200 – ice machine has a visible biofilm buildup in itX 21-2200 – Ice machine has visible biofilm and mold buildup inside.X 23-2400 – Ice machine is dirty, please clean and sanitize before useX 33-3400 – Ice machine has visible biofilm / mold build up in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Main – Dust buildup noted on the kitchen ceiling around the vent above the prep area.Cleaning Scheduled.X Serveries - Food buildup observed on the edges and undersides of several dining room tables in all the units. Cleaning completed.X 31-3200 – Food debris build up observed on the controls to the dishwashing machine.Cleaning completed. X 11-1200 – the insect screen on the servery window has a dark sticky residual on it collecting dust and other debris.Maintenance request submitted.X 33-3400 – Noted a possible leak from the sanitizer dispenser. Crystalized sanitizer residual buildup observed on the sanitizer dispenser lines, the edge of the counter, and in the corner of the floor beneath the dispenser.Issue resolved / fixed by contractor.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X 21-2200 – Sanitizer dispensed from the dispenser in this servery measured <200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X 1400 – tablecloths were stored on top of a container filled with straws, crackers, sugar, condiments, etc. Please discontinue this practice of storing all these products mixed in one container especially where staff must dig through and touch the individual items in search of a specific item.X 1100 – There was a container with straws, a banana, creamer, sugar, peanut butter, etc. Please discontinue this practice of storing all these products mixed in one container especially where staff have to dig through and touch the individual items in search of a specific item.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X 21-2200 – No test strips available for the sanitizer dispenser in this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X 33-3400 – Hand washing sink in the central servery does not work. No water.X 11-1200 – Hand washing sink in the central servery does not work. No water.X 1100 – Hand washing sink in the dining room does not work. No water.
    • 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 Serveries – The joint between the backsplash and counter around the double sink in several serveries (3100, 2400, 2100, 1200) are not properly sealed. Some areas (3200, 1400, 1200) the wallpaper around the edge is peeling.X 33-3400 – The countertop endcap near one of the passthrough windows is peeling away exposing the unfinished wood beneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Main & Serveries - Clean equipment used for food preparation (whisks, probe thermometers, knives, etc.) and wares are stored with other items not used for food preparation (pens, pilers, nail clippers, highlighters, etc.). Please reorganize drawers and ensure storage of clean equipment and utensils protects them from contamination.X Main – Ice buildup noted on the outside of frozen food products in the walk-in freezer, ceiling and floor.X 11-1200 – ice machine has a visible biofilm buildup in itX 21-2200 – Ice machine has visible biofilm and mold buildup inside.X 23-2400 – Ice machine is dirty, please clean and sanitize before useX 33-3400 – Ice machine has visible biofilm / mold build up in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Main – Dust buildup noted on the kitchen ceiling around the vent above the prep area.X Serveries - Food buildup observed on the edges and undersides of several dining room tables in all the units. - Cleaning in progress (Jan 15, 2026)X 31-3200 – Food debris build up observed on the controls to the dishwashing machine.X 11-1200 – the insect screen on the servery window has a dark sticky residual on it collecting dust and other debris.X 33-3400 – Noted a possible leak from the sanitizer dispenser. Crystalized sanitizer residual buildup observed on the sanitizer dispenser lines, the edge of the counter, and in the corner of the floor beneath the dispenser.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X 21-2200 – Sanitizer dispensed from the dispenser in this servery measured <200 ppm.X Main – Several used cleaning cloths left on the countertop. No sanitizer buckets or bottles were available for immediate use. Wiping cloths were removed to be laundered, and a fresh ~2-300 ppm bucket of sanitizer was dispensed.X 33-3400 - Staff observed dispensing sanitizer solution directly on to a used wiping cloth, move to the coffee machine and dispensed hot water into the cloth, wring it out at the sink and proceed to wipe multiple surfaces with this cloth. PHI advised the staff member this was not acceptable practice and to dispense sanitizer into a bucket before dipping a fresh wiping cloth into it for use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Main – Scoop for thickener was stored with its handle in the product. Scoop removed and moved to dishwashing area during the inspection.X Main – Observed empty squeeze bottles being rinsed and refilled without being washed and sanitized. These bottles were moved to the dishwashing area to be washed and sanitized before being refilled during the inspection.X Main – Observed staff pooling remains of sauce / salad dressing from multiple bottles into one single bottle. Staff were instructed to discard and discontinue the practice of pooling salad dressing / sauces from multiple bottles into a single container. Either discard remaining sauce in the bottles or use it up before cleaning, sanitizing and refilling the bottles.X 2300 – Tongs stored with its handle stored directly on top of sandwiches in a container in the refrigerator. The tongs were moved off the sandwiches during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X 1400 – tablecloths were stored on top of a container filled with straws, crackers, sugar, condiments, etc. Please discontinue this practice of storing all these products mixed in one container especially where staff must dig through and touch the individual items in search of a specific item.X 1100 – There was a container with straws, a banana, creamer, sugar, peanut butter, etc. Please discontinue this practice of storing all these products mixed in one container especially where staff have to dig through and touch the individual items in search of a specific item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Main – Frozen vegetarian pasta was being thawed at room temperature on the counter. This was moved into the walk-in cooler during the inspection.X Main – Frozen vegetables were left out at room temperature while staff were on break. These were moved into the walk-in cooler during the inspection.X 2300 – Resident meal (Vegetables, rice, chicken, bowl of soup, glass of milk, and fruit bowl) was observed on the dining room table at 2:43pm at room temperature. Food left out since lunch service. Staff directed to discard the food and drink.X 1300 – Dining room cooler measured ~8C. The temperature dial was adjusted from the warmest setting to the coldest setting during the inspection. Monitor and discontinue using this refrigerator if the temperature cannot be maintained at 4C or less. X 1400 – Dining room cooler measured ~10C. The temperature dial was adjusted from the middle setting to the coldest setting during the inspection. Monitor and discontinue using this refrigerator if the temperature cannot be maintained at 4C or less.X 2400 – Dining room cooler measured ~9C. The temperature setting was adjusted from the warmest setting to the coldest setting during the inspection. Monitor and discontinue using this refrigerator if the temperature cannot be maintained at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X 21-2200 – No test strips available for the sanitizer dispenser in this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X 33-3400 – Hand washing sink in the central servery does not work. No water.X 11-1200 – Hand washing sink in the central servery does not work. No water.X 1100 – Hand washing sink in the dining room does not work. No water.
    • 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 Serveries – The joint between the backsplash and counter around the double sink in several serveries (3100, 2400, 2100, 1200) are not properly sealed. Some areas (3200, 1400, 1200) the wallpaper around the edge is peeling.X 33-3400 – The countertop endcap near one of the passthrough windows is peeling away exposing the unfinished wood beneath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Main & Serveries - Clean equipment used for food preparation (whisks, probe thermometers, knives, etc.) and wares are stored with other items not used for food preparation (pens, pilers, nail clippers, highlighters, etc.). Please reorganize drawers and ensure storage of clean equipment and utensils protects them from contamination.X Main – Ice buildup noted on the outside of frozen food products in the walk-in freezer, ceiling and floor.X 11-1200 – ice machine has a visible biofilm buildup in itX 21-2200 – Ice machine has visible biofilm and mold buildup inside.X 23-2400 – Ice machine is dirty, please clean and sanitize before useX 33-3400 – Ice machine has visible biofilm / mold build up in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Main – Dust buildup noted on the kitchen ceiling around the vent above the prep area.X Serveries - Food buildup observed on the edges and undersides of several dining room tables in all the units.X 31-3200 – Food debris build up observed on the controls to the dishwashing machine.X 11-1200 – the insect screen on the servery window has a dark sticky residual on it collecting dust and other debris.X 33-3400 – Noted a possible leak from the sanitizer dispenser. Crystalized sanitizer residual buildup observed on the sanitizer dispenser lines, the edge of the counter, and in the corner of the floor beneath the dispenser.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • Leak observed under the plumbing pipe on the left side of the dishwasher (dirty side). Site has plumber scheduled to be onsite later this week for repairs.
  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 Water is accumulating on the roller table on the right (clean) side of the dishwashing machine in the main kitchen. The water is then dripping on the ground below. The roller table appears to have been incorrectly installed (the legs on beside the dishwashing machine are crooked) leading to water accumulating before it reaches the drain at the end of the roller table.
  10. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The quat sanitizer dispenser in the 33-3400 unit servery was dispensing sanitizer solution at 0ppm. The sanitizer concentrate bottle was empty. This was replaced and tested at 200ppm Quat.X The quat sanitizer dispenser in the 33-3400 unit servery was dispensing sanitizer solution at 0ppm. The dispenser was not dispensing at the correct concentration. Please discontinue using this dispenser until it is repaired.- Chemical dispenser contractor has been called to come repair the dispensers.
    • 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?
      • X Dead cockroach and egg sac (ootheca) was found in the 33-3400 unit servery. Please contract the services of a professional pest management company to inspect, treat, and eradicate the pest infestation. - Ensure the servery below, and any adjacent areas (above, below, beside) are inspected as well.- Waiting for Report from Orkin for treatment and follow-up measures
    • 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 Water is accumulating on the roller table on the right (clean) side of the dishwashing machine in the main kitchen. The water is then dripping on the ground below. The roller table appears to have been incorrectly installed (the legs on beside the dishwashing machine are crooked) leading to water accumulating before it reaches the drain at the end of the roller table.- Waiting for follow-up with contractorX The sanitizer dispenser in the 33-3400 unit servery leaks when using it to dispense chemical.- Chemical dispenser contractor has been called to come repair the dispensers.X The edge of the counters in the 33-3400 servery are missing coverings exposing unfinished wood that is difficult to clean and maintain.- Edging has been purchased / more extensive replacement / repairs have been discussed (ie stainless steel counters in the 3rd floor serveries)
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The quat sanitizer dispenser in the 33-3400 unit servery was dispensing sanitizer solution at 0ppm. The sanitizer concentrate bottle was empty. This was replaced and tested at 200ppm Quat.X The quat sanitizer dispenser in the 33-3400 unit servery was dispensing sanitizer solution at 0ppm. The dispenser was not dispensing at the correct concentration. Please discontinue using this dispenser until it is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 2400 refrigerator measured ~7C. The temperature setting was adjusted to the coldest setting during the inspection. Monitor and discontinue use if a temperature of 4C or less cannot be maintained.- Temperature log indicates the temperature was above 4C on several dates and entries.X Food (soup & milk) was left out at room temperature in the 2400 dining area on top of the stove. - Ensure foods are stored at 60C or greater or in the refrigerator at 4C or lower before service.X The 3400 refrigerator measured ~9C. The temperature setting was already at the maximum temperature setting and the temperature logs were empty. Discontinue use of this refrigerator until it can be maintained at 4C or less. X The 3300 refrigerator measured ~10-11C. The temperature setting was adjusted to the coldest setting during the inspection. Monitor and discontinue use if a temperature of 4C or less cannot be maintained.X The thermometer in the 3100 refrigerator is broken. Please replace with a functional thermometer.X The 1200 refrigerator measured ~12C. The temperature setting was adjusted from the warmest to the coldest setting during the inspection. Monitor and discontinue use if a temperature of 4C or less cannot be maintained.- Temperature log indicates the temperature was above 4C on several dates and entries.X Several inserts of food were stored at room temperature during service and stacked on the top of the Suzy Q carts. Staff instructed to place the inserts into the heated drawer if the food from the inserts were not being used / served out of.
    • 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 hand washing sink in the 3rd floor servery between the 3300-3400 units does not work. Water does not come out when trying to activate the faucet. X The hand washing sink in the main kitchen near the chemical storage room does not work. Water does not come out when trying to activate the faucet.
    • 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?
      • X Dead cockroach and egg sac (ootheca) was found in the 33-3400 unit servery. Please contract the services of a professional pest management company to inspect, treat, and eradicate the pest infestation. - Ensure the servery below, and any adjacent areas (above, below, beside) are inspected as well.
    • 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 water coming out of the faucet at several hand washing sinks in the dining room and servery areas (1300, 2400, 2300, 31-3200) servery where staff serve food are not flowing properly. The faucets appear to be clogged causing water flow to be low or irregular.X Water is accumulating on the roller table on the right (clean) side of the dishwashing machine in the main kitchen. The water is then dripping on the ground below. The roller table appears to have been incorrectly installed (the legs on beside the dishwashing machine are crooked) leading to water accumulating before it reaches the drain at the end of the roller table.X The sanitizer dispenser in the 33-3400 unit servery leaks when using it to dispense chemical.X The edge of the counters in the 33-3400 servery are missing coverings exposing unfinished wood that is difficult to clean and maintain.
    • 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 33-3400 unit servery had visible mold growth in it. This was unplugged during the inspection for staff to clean and sanitize before putting back into service.X The underside of the coffee dispenser in the main kitchen is dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is an accumulation of dust around the vent over the prep area behind the grill line in the main kitchen.X Food debris found throughout the 33-3400 servery area. Increased cleaning and sanitation in this area is required.
  12. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Food was noted stacked on the tops of the Suzu Q steam carts during meal service. Discussed measures to keep food held at appropriate hot holding temperatures during food service.X Some of the soups were left out at room temperature. Discussed measures to keep these in appropriate heated units to keep the food held at appropriate hot holding temperatures during food service.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff personal lunch bags were stored in the same area as food used for production. Ensure staff are storing their personal items in designated staff areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The large hot holding unit was set to the wrong setting limiting the temperature inside below 60C. This was adjusted during the inspection to allow the unit to heat up quicker and to hot holding temperatures of at least 60C or greater.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Food buildup was noted on the handles of the stand-up freezer and Suzy Q drawer handles. Please deep clean these areas.X Food splatter was noted on the underside of the industrial mixer guard.X A black sticky buildup was noted on the insert for the industrial can opener holster.
  15. Monitoring Inspection

    2 infractions

    • 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 soap dispenser at the hand wash sink closest to the dish pit is broken and waiting for replacement. Staff put out a small bottle of soap in this location temporarily until the dispenser is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the handle for the Suzy Q hot holding carts had a buildup of food debris. These were cleaned and sanitized during the inspection.

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