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Extendicare Michener Hill - Main Kitchen

12 Michener Boulevard Red Deer AB T4N 5Y5 · Food - General

Official record from Alberta →

Inspection summary

Extendicare Michener Hill - Main Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 8 separate inspections, most recently on May 23, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on February 27, 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 once on February 27, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on June 22, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

13 inspections

  1. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Spot checked 5 households and it was noted that most households had insufficient, drinkware for resident needs.
  2. Demand 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?
      • Hand washing sinks were accessible and supplied with liquid soap and paper towel in covered dispensers. Aprons hanging next to the hand-washing sink in the back receiving area were moved. Some aprons were hanging next to / over top of soap dispenser hand pump.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff were not sanitizing probe thermometers properly. Staff stated that they rinse the probes under hot water before and after use. Foodservices manager provided food prep station with a container of BIOS alcohol wipes. Staff cleaned and sanitized probes during inspection.Ensure probe thermometers are sanitized before and after use.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Water leak under the dishwasher
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.The kitchen flooring is becoming stained and it appears that the flooring can no longer be cleaned.Time to replace the flooring in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener is leaving metal shards when opening canned goods.Management has said that the can opener is working properly and that staff are using the can opener properly."Thank you for the information. Sam has inspected the can opener, and it is working correctly. Since the can opener is working correctly, if the proper procedure was followed to open a can, this would not happen. We will re-train all staff on proper operation of the can opener".
  7. 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?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.The kitchen flooring is becoming stained and it appears that the flooring can no longer be cleaned.Time to replace the flooring in the kitchen.
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested and confirmed to be at least 66C in the final rinse water.Dishwasher is not operating properly.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Water leak near the dishwasher that must be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.The kitchen flooring is becoming stained and it appears that the flooring can no longer be cleaned.Time to replace the flooring in the kitchen.
  9. Monitoring 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?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.The kitchen flooring is becoming stained and it appears that the flooring can no longer be cleaned.Time to replace the flooring in the kitchen. Time to consider flooring replacement for the kitchen.
  10. 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?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.Time to consider flooring replacement for the kitchen.
  11. Monitoring 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?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.Time to consider flooring replacement for the kitchen.
  12. 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?
      • Section of the flooring has been replaced in the kitchen.There are many seams that still require repairs.Time to consider flooring replacement for the kitchen.
  13. Monitoring 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?
      • The flooring in the kitchen was seen missing in spots and stained in other spots.Once the flooring starts to lift repairs are warranted.The flooring is also stained.Time to consider flooring replacement for the kitchen.

Nearby inspected facilities

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