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Extendicare Holyrood - Food

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

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Containers of dry pasta were stored on the ground in the dry storage area. These were moved back on to the shelving in the dry storage during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is mold growth on the shelving in the walk-in cooler.