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Jubilee Lodge Nursing Home - Kitchen

10333 76 Street NW Edmonton AB T6A 3A8 · Food - General

Official record from Alberta →

Inspection summary

Jubilee Lodge Nursing Home - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on September 1, 2026, found no infractions.

5 of 10 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.

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.

  • 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 2 times across 2 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 5 times across 3 separate inspections, most recently on August 31, 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 4 times across 4 separate inspections, most recently on August 24, 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.

10 inspections

  1. Risk Management 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?
      • X The grout between the tiles around the drain next to the hot water tank is missing.- Maintenance notified and will schedule repair
  3. Risk Management Inspection

    3 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?
      • X The grout between the tiles around the drain next to the hot water tank is missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is heavy ice buildup and accumulation in the walk-in freezer and on top of food product packaging.X Grime buildup under the countertops and the handles / lips of the drawers throughout the kitchen.X Mold growth observed on the lines above the dish washing machine.X Mold growth observed in the walk-in coolers on the equipment inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Area under the counter next to the ice machine is dirty – food debris and buildup observed (floor, wall, sides of cupboard, water lines, etc.)X There is debris consistent with a drain backing up around the drain next to the hot water tank.
  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwashing machine is not adequately sanitizing dishes.- Temperature recorded at the dish level is not reaching the minimum required 71C to sanitize the dishes.- The spray heads on the sanitizer spray bar appear to be clogged- Operator instructed to switch to manual sanitizing of the dishes and utensils and to use single service disposables where possible.
    • 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 grout between the tiles around the drain next to the hot water tank is missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is heavy ice buildup and accumulation in the walk-in freezer and on top of food product packaging.X Grime buildup under the countertops and the handles / lips of the drawers throughout the kitchen.X Mold growth observed on the lines above the dish washing machine.X Mold growth observed in the walk-in coolers on the equipment inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Area under the counter next to the ice machine is dirty – food debris and buildup observed (floor, wall, sides of cupboard, water lines, etc.)X There is debris consistent with a drain backing up around the drain next to the hot water tank.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Quat sanitizer solutions throughout the kitchen measured little to no Quat sanitizer residual and were <200ppm Quat. - Operator contacted chemical supplier during inspection to have this repaired asap.- Operator to switch to an alternative sanitizer (100ppm Chlorine) if dispenser cannot be repaired in a timely manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the handles on the Suzy Q carts have food debris built up on them.X The drawers and underside of the drawer handles across from the grill line have food debris and buildup on them.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The ice machine is due for cleaning / servicing.
  10. Monitoring Inspection

    0 infractions

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