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Good Samaritan Wedman House And Village - Kitchen Main Building

10525 19 Avenue NW Edmonton AB T6J 6X9 · Food - General

Official record from Alberta →

Inspection summary

Good Samaritan Wedman House And Village - Kitchen Main Building has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on April 24, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 7 separate inspections, most recently on April 24, 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 3 times across 2 separate inspections, most recently on January 30, 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 3 times across 2 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning.April 24/26- Flooring was repaired.
  2. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
  3. 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?
      • *The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -fan above the dish washing table -dust accumulation -table top mixer next to the cookline -dust accumulation
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Cross contamination found in a cooler. Raw eggs were stored directly on top of desserts. Reorganize and ensure raw items are stored below ready to eat food items to prevent cross contamination. Corrected: desserts were relocated to another cooler.*Unwrapped Red Rose tea bags were observed stored in their original box without adequate 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 staff/family to handle tea bags without direct hand contact.
    • 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 and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Improper scoops found in dry ingredients containers (e.g. soup bases). Single use condiment containers. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice. Condiment containers were removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -juice machine nozzles and hard to reach area behind the nozzles -buildup of sticky residue -fan above the dish washing table -dust accumulation -refrigerator located in the dining room -spilled juices-condiment storage containers and cupboards – spilled condiments-table top mixer next to the cookline -dust accumulation
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • *Mould like substance was present on the caulking material located on the wall at the dishwashing area. Replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and/or dust noted on equipment and storage areas. Clean and sanitize the following areas:-Ventilation fan located by the dishwasher-Equipment/utensil storage drawers and storage areas throughout the kitchen.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • *No hand washing was observed prior to staff putting on gloves to make sandwiches. Discussed when to wash hands when using gloves. Review Guidelines on Glove Use document with all staff who participate in food handling. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A scoop was found inside the jasmine rice dry ingredient container. Discussed proper scoop storage practice. If scoop is stored in the container, the handle should be up or in a holder to prevent contamination of the bulk ingredient. Corrected on site: scoop removed and placed into built holder in the container.*A single use container was being used as a scoop in the corn starch bin. Discussed to ensure proper scoop with a handle is used to contact dry ingredients to prevent contamination of the bulk ingredient. Corrected on site: container removed.*Bags of unopened basmati rice was found inside the basmati rice dry ingredient container. Immediately remove bags of rice to prevent contamination of the bulk ingredient. Corrected onsite: bags of rice were relocated to the dry storage shelf.*Aprons were stored directly on a container of wild rice. Immediately relocate apron ensure there is separation of food and non food items to prevent contamination of the bulk ingredient. Corrected on site: Aprons relocated away from food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning required for the following areas as buildup of grime/debris, food crumbs noted. Hard to reach areas(under dishwasher, cookline etc.) front dining room cooler, bread room freezers, equipment/utensil drawers by the hot holding unit and toaster.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • *Exposed wood surfaces were observed in the kitchen in several areas under the food preparation areas (i.e., cupboards). Ensure all areas are impervious to moisture and easily cleanable. * Food preparation areas appears to show signs of use (with deep cuts into the board). Ensure all equipment is in good repair.

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