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Extendicare Holyrood - Food

8008 95 Avenue NW Edmonton AB T6C 2T1 · Food - General

Official record from Alberta →

Inspection summary

Extendicare Holyrood - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 14, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 times across 5 separate inspections, most recently on August 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 25, 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?

  • 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 10 times across 9 separate inspections, most recently on September 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 7 separate inspections, most recently on August 28, 2026. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - High temperature dishwashing machine was inspected by service technician. Parts necessary for repair are on order. - Operator to continue with manual washing, rinsing, and sanitizing of the equipment, dishes and utensils. Continue to use single service disposables for food service until dishwashing machine is repaired.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Ice buildup observed on food packages and inside some of the containers.- Maintenance is currently working on ice removal from walk in freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Thermometers for the servery refrigerator (freezer & cooler) are missing.- Thermometers ordered for servery fridge and freezer.
    • 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 There is a hole in the wall next to the outlet for the steam table in the servery.- Repair for hole in the wall scheduled for next week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is ice buildup in the servery refrigerator freezer drawers.X There is heavy ice buildup inside the walk-in freezer, on equipment and food packaging.- Maintenance is currently working on ice removal from walk in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - High temperature dishwashing machine was inspected by service technician. Parts necessary for repair are on order. - Operator to continue with manual washing, rinsing, and sanitizing of the equipment, dishes and utensils. Continue to use single service disposables for food service until dishwashing machine is repaired.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Ice buildup observed on food packages and inside some of the containers.X Opened food product in its damaged cardboard shipping box had product exposed to other items stacked on top of it. The exposed / contaminated food product was discarded during the inspection.X Several dry storage bins had issues with scoops stored in the product.- Used dirty disposable spoon with dirty handle in product it was stored in.- Handle of reusable scoop in product it was stored in.- Used scoop with no handle with product sticking to the edges in the product it was stored in.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Thermometers for the servery refrigerator (freezer & cooler) are missing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Observed eggs stored on top of the steam table insert lid at room temperature. Staff instructed to keep foods in the steam table during food service.X A pot of soup for lunch service was left cooling on the stove at ~8:54am with the burners turned off.- Burner was still off at ~9:30am. Staff were advised to turn the burner back on to maintain a temperature of at least 60C after reheating it to at least 74C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwashing machine is not reaching the minimum required 71C (160F) at the plate level or 82C (180F) at the manifold.- Operator instructed to switch to manual sanitizing of the dishes and utensils and single service disposables
    • 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 There is a hole in the wall next to the outlet for the steam table in the servery.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is ice buildup in the servery refrigerator freezer drawers.X There is heavy ice buildup inside the walk-in freezer, on equipment and food packaging.X The industrial can opener had caked on food debris on the blade.
  5. Risk Management Inspection

    0 infractions

  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?
      • X There is a gap at the bottom right corner of the back exterior door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Observed dust buildup on the walk-in cooler fan cover.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Bag of gravy mix stored in drawer with pens, tape and other miscellaneous nonfood items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A container of frozen chili was observed thawing in a bowl of hot water. This was removed to be cooked during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwashing machine is not reaching the minimum required 71C (160F) at the plate level or 82C (180F) at the manifold. Operator instructed to switch to manual sanitizing of the dishes and utensils and single service disposables where possible. - The highest temperature recorded at the plate level measured with 2 different maximum holding probe thermometers was ~62.3C (144F)- The highest temperature observed on the digital display was ~144-148F at the manifold
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X There were no test strips for the Quat sanitizer on site.- Observed the exact same Quat sanitizer reading entered every day even though the box of sanitizer test strips was empty.
    • 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 There is a gap at the bottom right corner of the back exterior door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Observed dust buildup on the walk-in cooler fan cover.
  8. Risk Management Inspection

    0 infractions

  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 The hot and cold faucet handles for the faucet / sprayer in the dish pit do not work properly. The faucets appear to be open at all times and controlled by a diverter valve to the faucet. X The faucet noted above leaks when the diverter valve is closed and leaks from the connection / joint when the water is running through the faucet. X There was little to no hot water at the faucet / sprayer in the dishwashing area - the water temperature fluctuated quite a bit during the inspection but was mostly cold water. - Other faucets in the kitchen (ie the 3-compartment sink) had no issues with hot water temperature.
  10. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Ice buildup noted on packaged buns in a container at the back of the walk-in freezer.
    • 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 hot and cold faucet handles for the faucet / sprayer in the dish pit do not work properly. The faucets appear to be open at all times and controlled by a diverter valve to the faucet. X The faucet noted above leaks when the diverter valve is closed and leaks from the connection / joint when the water is running through the faucet. X There was little to no hot water at the faucet / sprayer in the dishwashing area - the water temperature fluctuated quite a bit during the inspection but was mostly cold water. - Other faucets in the kitchen (ie the 3-compartment sink) had no issues with hot water temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Mold growth observed on the walk-in cooler shelves.April 9, 2025:X The ice machine is due for service / deep cleaning. There is a colored growth noted in the unit when looking up through the chute. X There is food splatter on the top of the microwave above the area where food is placed.
  11. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Ice buildup noted on packaged buns and pancakes in a container at the back of the walk-in freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Noted boxes / containers of food products stored on the floor in the dry storage, freezer, and other areas of the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Although the final rinse temperature read ~82C (180F) - 85C(185F) on the digital display. The high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit.Staff instructed to manually sanitize dishes / use single use disposables.
    • 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 for the kitchen does not have hot 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 The hot and cold faucet handles for the faucet / sprayer in the dish pit do not work properly. The faucets appear to be open at all times and controlled by a diverter valve to the faucet. X The faucet noted above leaks when the diverter valve is closed and leaks from the connection / joint when the water is running through the faucet. X There was little to no hot water at the faucet / sprayer in the dishwashing area - the water temperature fluctuated quite a bit during the inspection but was mostly cold water. - Other faucets in the kitchen (ie the 3-compartment sink) had no issues with hot water temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Mold growth observed on the walk-in cooler shelves.
  12. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer verified at 0 ppm. Solutions replaced during inspection and verified at 200 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in servery verified at 7 C. Ensure fridge can maintain a temperature of 4.0 C or colder. Staff to adjust cooler temperature dial and check in 1 hour. If temperature does not return of 4.0 C or colder, repair and replace cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Previous food services/kitchen supervisor has retired. Reviewed ensuring that at least one staff member completes an approved Section 31 food safety course. Recommended that whenever possible staff working in kitchen complete the course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Garburator has stopped working and has been removed leaving empty space under dishwashing counter. Staff are currently using metal colander to strain food items. Reviewed risk of straining discarded food items into sink without garburator. Observed stainless steel drawer next to oven (not in drawer). Repair drawer. Ensure equipment is maintained in good repair and working condition.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X A moist cloth was covering a container of sandwiches. This was removed during the inspection and replaced with foil.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The temperature in the refrigerator for the large cooler measured ~10C during the visit. The temperature was turned down to 3C during the inspection. Staff instructed to monitor the temperature and discontinue using the refrigerator if the temperature did not come back down and be maintained at 4C or less.
    • 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 One set of lights in the kitchen is burned out and another is starting to dim.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The speed rack cover is damaged and due for replacement.

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