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Extendicare Hillcrest - Food

1512 8 Avenue NW Calgary AB T2N 1C1 · Food - General

11 inspections

  1. Risk Management 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?
      • Handwashing sink by the walkin-in cooler/ freezer was block by a cart and was not equipped with paper towel. - The operator installed paper towel during the inspection, and the cart was moved aside. Ensure that the handwashing sink is accessible at all times and is supplied with soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation** Utensils contaminated with food debris were placed back into the drawer among clean utensils at the prep line. Wash and sanitize all used utensils after use and before storage among clean items. Remove and wash/sanitize all utensils in storage that were in contact with contaminated utensils..Update from 24-02-2026Wet utensils were stacked on top of each other. -dry utensils properly before stacking.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwiches and boiled eggs were observed to be stored at room temperature, egg salad sandwich internal temperature was measured at 13.3 degrees C, and boiled eggs internal temperature was at 23.9 degrees C. - The sandwiches and boiled eggs were discarded during the inspection. Ensure that all perishable high risk food are stored either at or below 4 degrees C or at or above 60 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**Staff had no means to monitor sanitizing temps of the high temp dishwasher. Recommended purchasing a min/max waterproof probe thermometer which can be used for the dishwasher as well as monitoring food temps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation** Utensils contaminated with food debris were placed back into the drawer among clean utensils at the prep line. Wash and sanitize all used utensils after use and before storage among clean items. Remove and wash/sanitize all utensils in storage that were in contact with contaminated utensils..
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup and congee stored in insulated cups in steam table both measured 53C (destroyed). Please keep hot foods at 60C or higher.**Oct 3, 2025: rice (prepared at 7:30 AM) in steam table measured 54C (destroyed). The water level was low and there was an inadequate amount of steam produced to maintain food at or above 60C. Recommended adding more hot water into steam table to reach bottom of insert containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff had no means to monitor sanitizing temps of the high temp dishwasher. Recommended purchasing a min/max waterproof probe thermometer which can be used for the dishwasher as well as monitoring food temps.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was unlabeled resident food in the freezer in the 2nd floor servery and bistro (staff discarded). Please ensure all foods are appropriately labeled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles in dry storage room were badly damaged from past and present water leak. Active leak noted in corner near entrance into dry storage room and travelling down centre of room. Please inspect foods for contamination and discard as required. Relocate foods from this room for safe storage in kitchen and activity storage room. Conduct remediation with Onside Restoration, and repair roof. Repair/replace and finish all damaged surfaces. Obtain health approval prior to using room again for food storage.**July 18, 2025: foods relocated out of dry storage room and into kitchen and activity storage room. Remediation on-going.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were gaps around wall panels in the dry storage room. When leak is repaired in the room, please ensure all gaps are filled in and wall surfaces are finished to promote easy cleaning. There was also a pressure relief valve sticking out of a wall in the dry storage room and no drainage in the room. The valve would normally be blocked by shelving. The dry storage room should always be kept dry. If this is an old connection, please cap off/remove and properly finish wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Utensils contaminated with food debris were placed back into the drawer among clean utensils at the prep line. Wash and sanitize all used utensils after use and before storage among clean items. Remove and wash/sanitize all utensils in storage that were in contact with contaminated utensils.2) The condenser unit in the walk-in freezer was leaking and foods stored in area were contaminated with frozen condensate. Please relocate/protect foods and repair leaky condenser.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Parts of the electric slicer that were not washed in the dishwasher was manually cleaned with a sanitizer only. Please ensure surfaces are manually washed with detergent/degreaser, rinsed with clean water, then sanitized with an approved sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Open cartons of milk/cream in walk-in cooler measured as high as 11-14C (destroyed). Staff indicated they were used during lunch hour and then placed back into cooler after lunch. Time during inspection was approx. 2:15 PM. Please keep milk/cream at or below 4C at all times.2) Soup and congee stored in insulated cups in steam table both measured 53C (destroyed). Please keep hot foods at 60C or higher.3) Thawed mango chunks from lunch were left at room temp and measured 24C (destroyed).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff had no means to monitor sanitizing temps of the high temp dishwasher. Recommended purchasing a min/max waterproof probe thermometer which can be used for the dishwasher as well as monitoring food temps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any staff are certified in a recognized course in food safety. Please provide copy of food safety training certificate for kitchen manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were gaps around wall panels in the dry storage room. When leak is repaired in the room, please ensure all gaps are filled in and wall surfaces are finished to promote easy cleaning. There was also a pressure relief valve sticking out of a wall in the dry storage room and no drainage in the room. The valve would normally be blocked by shelving. The dry storage room should always be kept dry. If this is an old connection, please cap off/remove and properly finish wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles in dry storage room were badly damaged from past and present water leak. Active leak noted in corner near entrance into dry storage room and travelling down centre of room. Please inspect foods for contamination and discard as required. Relocate foods from this room for safe storage in kitchen and activity storage room. Conduct remediation with Onside Restoration, and repair roof. Repair/replace and finish all damaged surfaces. Obtain health approval prior to using room again for food storage.**July 18, 2025: foods relocated out of dry storage room and into kitchen and activity storage room. Remediation on-going.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of dried food debris behind the blade of the electric slicer. Please clean.2) Many insert containers still had labels left on them after wash. Please remove all labels in wash process.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Second floor servery: there was an accumulation of old food debris/grime in the corner under the steam table. Please clean.
  5. Demand 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?
      • Several ceiling tiles in dry storage room were badly damaged from past and present water leak. Active leak noted in corner near entrance into dry storage room and travelling down centre of room. Please inspect foods for contamination and discard as required. Relocate foods from this room for safe storage in kitchen and activity storage room. Conduct remediation with Onside Restoration, and repair roof. Repair/replace and finish all damaged surfaces. Obtain health approval prior to using room again for food storage.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Ice accumulation on the condenser in the walk in freezer. Ice accumulation was removed.2. Staff were observed to be using a painted wire rack to hold dishes down in the mechanical dishwasher. Wire rack was chipping. Wire rack was disposed of during inspection. Only dishwasher safe racks will be used for this purpose in the future.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility is not measuring final cooking temperatures, keeping track of cooling temperatures and time, or reheating temperatures. Ensure cooking temps are taken and meet requirements (71C). Ensure all products requiring cooling are cooled from high temperatures to 20C within 2 hours and 20C to 4 C within 4 hours. This time and temperature should be tracked. Ensure all food requiring reheating is reheated to 74C.
  10. Monitoring Inspection

    0 infractions

  11. Demand Inspection

    0 infractions