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Fort Saskatchewan Care Community - Kitchen

8540 94 Street Fort Saskatchewan AB T8L 0Y5 · Food - General

Official record from Alberta →

Inspection summary

Fort Saskatchewan Care Community - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 2, 2025. The most recent inspection, on October 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on August 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on August 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris was noted on the tracks of the dry storage units and area around the track system. Clean the area and ensure areas is kept in sanitary condition to prevent harbouring or breeding of pests.- completed August 25 2026*Grime and dust debris were noted on the ceiling tiles and vents throughout the kitchen. Clean areas. Ensure these areas are included in the routine cleaning schedule.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *An opened bag of pasta was found in the dry storage area. Ensure all opened food products are stored in clean, sealable containers or securely tied in their original packaging, when appropriate, to protect from contamination. The bag of pasta was decanted into a container with a lid during inspection. *Resident accessible coffee/tea/snack station outside kitchen: Unwrapped tea bags were observed stored in open container without protection from contamination. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow residents to handle tea bags without direct hand contact. Tea bags were discarded during inspection by management.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The hot water handle at the hand washing sink closest to the walk in cooler and freezer was loose, resulting in no hot water being available at the sink. Please repair and ensure both hot and cold running are available at the hand sink. Tap was resecured during inspection and hot water was available.*Paper towel dispenser was empty at the hand washing sink closest to the walk in cooler and freezer. Refill and ensure handwashing supplies are consistently available to support proper handwashing. Dispenser was refilled during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment requires cleaning and sanitizing:-industrial mixer – dried on food debris noted on the back splash, cage, underside of the mixer head -microwave- dried on food splashes Review with all staff and ensure equipment is adequately cleaned and sanitized after each use.*Resident accessible coffee/tea/snack station outside kitchen: Single use spoons were stored with the food contact end facing upward, exposing them to potential contamination. Ensure all utensils are stored with their handles facing up to prevent contamination of the food contact end during handling. The spoons were removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris was noted on the tracks of the dry storage units and area around the track system. Clean the area and ensure areas is kept in sanitary condition to prevent harbouring or breeding of pests.*Grime and dust debris were noted on the ceiling tiles and vents throughout the kitchen. Clean areas. Ensure these areas are included in the routine cleaning schedule.
  4. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed brownie mix and flax seeds observed in open bags. Items transferred to sealable containers during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Buildup of debris noted on ceiling vents in the kitchen. Cleaning required.
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