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Heal Wellness

950 - 8005 Emerald Drive Sherwood Park AB T8H 0P1 · Food - General

Official record from Alberta →

Inspection summary

Heal Wellness has been inspected 12 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on May 1, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 3 times across 3 separate inspections, most recently on February 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 20, 2024. 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?

  • 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 9 times across 6 separate inspections, most recently on April 14, 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?

  • 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 5 times across 5 separate inspections, most recently on January 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

12 inspections

  1. Demand Inspection

    0 infractions

  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?
      • This violation has been carried over from the previous inspection report:- The plastic wallboard is coming apart behind the three compartment dishwashing sink.
  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?
      • This violation has been carried over from the previous inspection report:- The plastic wallboard is coming apart behind the three compartment dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed, however, dirt buildup was still observed under the 3 compartment sink and ice machine, and around the grease trap. Deep clean the above mentioned area.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer measured 50ppm quats. A new sanitizer solution was prepared immediately measuring 200ppm quats.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:1. The counter board surface next to the prep cooler appears moisture damaged. Repair or replace surface.2. The plastic wallboard is coming apart behind the three compartment dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was observed under the 3 compartment sink and ice machine, and around the grease trap. Deep clean the above mentioned area.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic cup was being used to scoop oats. Use a scoop with a handle and store in a way that prevents bulk food from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall behind the back hand sink is water damaged.Repair wall so that it is smooth, non-porous and easy to clean.2. The counter board surface next to the prep cooler appears moisture damaged. Repair or replace surface.3. The plastic wallboard is coming apart behind the three compartment dishwashing sink.
  6. 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?
      • 1. The wall behind the back hand sink is water damaged.Repair wall so that it is smooth, non-porous and easy to clean.2. The counter board surface next to the prep cooler appears moisture damaged. Repair or replace surface.3. The plastic wallboard is coming apart behind the three compartment dishwashing sink.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution measured a QUAT residual greater than 400 ppm.A new solution was prepared measuring 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as scoop and stored directly inside bulk granola.Use a scoop with a handle and store in way that prevents bulk food from contamination.
    • 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 grease trap appears to be leaking on the floor. Replace or repair grease trap so that it is functioning properly.
    • 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 wall behind the back hand sink is water damaged.Repair wall so that it is smooth, non-porous and easy to clean.The counter board surface next to the prep cooler appears moisture damaged. Repair or replace surface.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled/use cleaning cloths were observed in various areas of the facility. Cleaning cloths are to be stored in sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly inside bulk.Use a scoop with a handle and store in a way that protects bulks food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer being used is a disinfectant, and requires a potable water rinse after being used on food surfaces. Food contact surface sanitizers should not require a potable water rinse.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstripping for the back door exit was observed to be in disrepair. Gaps were observed between door and the floor.
  11. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispensers missing. Ensure paper towel is available and safety stored in in the dispenser as soon as possible.
  12. Initial 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?
      • *Paper towel dispensers missing. Ensure paper towel is available and safety stored in in the dispenser as soon as possible.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Boxes stored on the floor observed. Storage racks are expected to arrive shortly as pe the owner.

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