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Garneau Hall Seniors Residence Society - Food

10923 82 Avenue NW Edmonton AB T6G 2N9 · Food - General

Official record from Alberta →

Inspection summary

Garneau Hall Seniors Residence Society - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on January 28, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 6 separate inspections, most recently on May 22, 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?

  • 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 3 times across 3 separate inspections, most recently on August 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 13, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 16 times across 10 separate inspections, most recently on January 7, 2026. 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 6 times across 5 separate inspections, most recently on August 30, 2024. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items such a medication box, speaker and travel mug was found in the kitchen above a food prep area. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff. Staff medication and speaker was moved to drawer labelled staff items. Designate and label an area for staff personal drinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *A small section of the kitchen flooring directly outside the storage room was in disrepair (near transition strip of kitchen floor and storages room floor). Repair flooring. Ensure all flooring are in a good state of repair to facilitate the easy cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A buildup of debris of food debris was found in the equipment/utensil storage drawers located across from the cookline. Clean drawers and ensure only clean equipment/utensils are placed into the drawers.*A buildup of dust accumulation and black markings noted on the ceiling tiles throughout the kitchen. Clean ceiling tiles.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cup was observed to be stored in bulk pancake mix. Please ensure a clean and sanitized scoop is used for bulk product. This was corrected during inspection.
    • 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?
      • Screen door was noted to have tears in it. At the time of the inspection the screen door was in use and the back door open. Please ensure screen door is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment required cleaning, and was corrected onsite:• Stand-alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. • Common touch areas were observed to be needing cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *All the metal shelving in the walk in cooler were rusted making it hard to clean. Refinish or replace shelving. Ensure shelving are in good working condition, smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following equipment require cleaning:• Dishwashing trays had build up of grime. Clean trays and ensure all equipment are cleaned and maintained.
  7. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips were not available to monitor the chlorine sanitizer in the dishwasher. Get test strips to ensure there is adequate sanitizer being dispensed in 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?
      • *All the metal shelving in the walk in cooler were rusted making it hard to clean. Refinish or replace shelving. Ensure shelving are in good working condition, smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following equipment require cleaning:• Dishwashing trays had build up of grime. Clean trays and ensure all equipment are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of grime in hard to reach areas (under dishwashing area, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.). Clean areas and ensure sanitation is maintained.
  8. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Individually portioned bowls of fruit were not covered the cooler located in the servery area. Cover bowls and ensure all foods stored in the coolers are protected from contamination. Corrected on site: staff covered bowls of with parchment paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items were found throughout the kitchen. Cellphone on a shelf, wallet and keys in a drawer. Designate and label a specific area in area for staff to store their personal items to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips were not available to monitor the chlorine sanitizer in the dishwasher. Get test strips to ensure there is adequate sanitizer being dispensed in 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?
      • *All the metal shelving in the walk in cooler were rusted making it hard to clean. Refinish or replace shelving. Ensure shelving are in good working condition, smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoops were improperly stored in dry food storage bins, handles contacting ingredient. Change storage practice. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Corrected on site: Manager removed scoops and place into dishwashing and reviewed with staff during inspection.* Single use paper cup was found to be used to scoop in dry ingredient. Stop practice, ensure scoops with proper handles are used. Corrected on site: Manager removed cup and review with staff during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following equipment require cleaning:• Stand alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use. • Meat slicer had build up of debris on the underside of from the last time it was used. Immediately clean and sanitize slicer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use. • Dishwashing trays had build up of grime. Clean trays and ensure all equipment are cleaned and maintained. • Fans in the walk in cooler had a build up of dust. Clean fans and ensure all equipment are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of grime in hard to reach areas (under dishwashing area, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.). Clean areas and ensure sanitation is maintained.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink next to the cooking area was obstructed. A knife and a pair of scissors were found in the sink. Immediately remove kitchen tools. Ensure hand sink is designated only for hand washing and free from obstruction at all times. Corrected onsite: tools removed.
    • 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?
      • Outstanding from a previous inspection : Gap observed at back exterior kitchen door. Ensure facility is maintained in a condition that prevents the entry or harborage of pests. Replace/repair weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection:*Ceiling tiles in disrepair in the kitchen area in front of the dishwasher. Ceiling tiles in the servery area above the area where the ice machine is located were replaced. Ensure all areas are in good repair and easily to clean and sanitize. CORRECTED: Ceiling tiles were replaced. *Flooring in disrepair in the supply room. Ensure all areas are in good repair and easily to clean and sanitize. CORRECTED: Flooring was completely replaced in the chemical supply room. *Walls need to be finished. Some areas were observed to be patched up. Ensure all areas are impervious to moisture and easily cleanable. NOT CORRECTED: Manager stated maintenance will finish off the painting.
  11. 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?
      • Outstanding from a previous inspection : Gap observed at back exterior kitchen door. Ensure facility is maintained in a condition that prevents the entry or harborage of pests. Replace/repair weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection:*Ceiling tiles in disrepair in the kitchen area in front of the dishwasher. Ceiling tiles in the servery area above the area where the ice machine is located were replaced. Ensure all areas are in good repair and easily to clean and sanitize.*Flooring in disrepair in the supply room. Ensure all areas are in good repair and easily to clean and sanitize.*Walls need to be finished. Some areas were observed to be patched up. Ensure all areas are impervious to moisture and easily cleanable.
  12. 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?
      • Outstanding from a previous inspection : Gap observed at back exterior kitchen door. Ensure facility is maintained in a condition that prevents the entry or harborage of pests. Replace/repair weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection:*Ceiling tiles in disrepair. Ensure all areas are in good repair and easily to clean and sanitize.*Flooring in disrepair in the supply room. Ensure all areas are in good repair and easily to clean and sanitize.
  13. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Organization in the supply room is needed. Chemicals and food items were stored together. Ensure good organization and food protection is done.
    • 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?
      • Outstanding from a previous inspection : Facility does not currently complete or record pest control checks. Facility required to complete and record monthly pest control checks. Checks may be completed by a third party pest control operator or staff onsite.
    • 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?
      • Outstanding from a previous inspection : Gap observed at back exterior kitchen door. Ensure facility is maintained in a condition that prevents the entry or harborage of pests. Replace/repair weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Tiles observed to be in disrepair (i.e. holes and cracked tiles). Ensure all surfaces are in good repair and easy to clean and sanitize.*Caulking in disrepair around the hand sink. Ensure all areas are in good repair and easily to clean and sanitize.*Holes in the wall were observed in the dry storage area. Ensure all areas are in good repair and easily to clean and sanitize.*Ceiling tiles in disrepair. Ensure all areas are in good repair and easily to clean and sanitize.*Flooring in disrepair in the supply room. Ensure all areas are in good repair and easily to clean and sanitize.*Door in disrepair for one of the cabinets. Ensure all areas are in good repair and easily to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice machine in disrepair. Ensure equipment is in good repair and easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection: Food debris, dust, and build up observed throughout facility including: hard to reach areas under, corners, under equipment, behind doors, shelves in cookline, inside of cupboards, high touch areas like walk-in cooler door, doors, etc. Facility require a thorough and detailed cleaning and sanitizing. and juice dispenser
  14. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer bottle in disrepair. No sanitizer available for the servery area. Ensure equipment in good repair and food sanitizer is readily available.* Cleaning cloths observed on food preparation surfaces. Cloths placed into sanitizing solution during inspection. Please ensure that sanitizing cloths are placed immediately back into sanitizing immediately after use. Cloths cannot be stored on prep surfaces. Alternatively, facility can use single-use cloths/paper towel and sanitizing spray. Corrected onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Organization in the supply room is needed. Chemicals and food items were stored together. Ensure good organization and food protection is done.
    • 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?
      • Outstanding from a previous inspection : Facility does not currently complete or record pest control checks. Facility required to complete and record monthly pest control checks. Checks may be completed by a third party pest control operator or staff onsite.
    • 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?
      • Outstanding from a previous inspection : Gap observed at back exterior kitchen door. Ensure facility is maintained in a condition that prevents the entry or harborage of pests. Replace/repair weather strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Tiles observed to be in disrepair (i.e. holes and cracked tiles). Ensure all surfaces are in good repair and easy to clean and sanitize.*Caulking in disrepair around the hand sink. Ensure all areas are in good repair and easily to clean and sanitize.*Holes in the wall were observed in the dry storage area. Ensure all areas are in good repair and easily to clean and sanitize.*Ceiling tiles in disrepair. Ensure all areas are in good repair and easily to clean and sanitize.*Flooring in disrepair in the supply room. Ensure all areas are in good repair and easily to clean and sanitize.*Door in disrepair for one of the cabinets. Ensure all areas are in good repair and easily to clean and sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Big cooking pan was observed to be stored on the floor in between grill and storage cabinets. Ensure all equipment is protected from contamination.*Personal items in the food preparation area (i.e. tea cup). Ensure all personal items are stored away from food prep areas. Corrected onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice machine in disrepair. Ensure equipment is in good repair and easy to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection: Food debris, dust, and build up observed throughout facility including: hard to reach areas under, corners, under equipment, behind doors, shelves in cookline, inside of cupboards, high touch areas like walk-in cooler door, doors, etc. Facility require a thorough and detailed cleaning and sanitizing. and juice dispenser

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