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Glenora Park - Food

10150 Clifton Place NW Edmonton AB T5N 3J1 · Food - General

Official record from Alberta →

Inspection summary

Glenora Park - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 5, 2025. The most recent inspection, on May 21, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 21, 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 2 times across 2 separate inspections, most recently on May 21, 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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Dishes of fresh fruit uncovered on the bottom of the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Trays of food stored on top of the prep cooler inserts - moved into the walk-in cooler during the inspection. Eggs that were previously stored and moved to the stand-up prep cooler prior to the inspection measured ~21C – discarded.
    • 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 caulking on the backsplash / wall to the left of the dish washing machine is blackened has mildew on it. Remove and reseal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Underside of the industrial mixer splash guard had food splatter on it. The other parts of the mixer were cleaned and put back in place.X The meat slicer blade guard had dried meat on it. This was run through the dishwasher during the inspection.X The walk-in cooler fan cover is dirty – black buildup observed.X The induction burners in the 2nd floor servery are cracked and chipped leaving sharp edges and is difficult to clean.
  2. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Food in the prep cooler drawers, stand up cooler next to the grill were uncovered (cooked ground beef, sausage, bacon, fruit toppings, couscous, and pancake batter. These were covered during the inspection.X A covered ready to eat vegetarian meal was stored next to a container of raw meat in the walk-in cooler. This was moved during the inspection.X Boxes of freezer bags were stored with disinfectant on the dry storage shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Shredded cabbage, cucumber salad, and taco style toppings were stored on top of the prep coolers. The prep cooler lid on top of the shredded cabbage was ajar. These measured ~9C-12C and were moved to the walk-in cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Dirty / etched plastic serving bowls were noted in the 3F servery. These were removed and placed in the dishwashing area during the inspection. X The underside of the 2F servery prep cooler cutting board was dirty. This was cleaned during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Grime buildup noted on the floor between the nursing station and 2F servery area and under the prep table near the back wall behind the pest control monitoring station.

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