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Laurel Heights Retirement Residence - Kitchen

3110 22 Avenue NW Edmonton AB T6T 0R2 · Food - General

Official record from Alberta →

Inspection summary

Laurel Heights Retirement Residence - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on August 24, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 February 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 7, 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?

  • 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 March 1, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 5 separate inspections, most recently on August 13, 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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment requires cleaning and sanitizing: -microwave - dried on food splatter - August 19 2026 completed-industrial mixer and small table top mixer – dried on food debris noted on the back splash, cage, underside of the mixer - August 19 2026 more cleaning needed -ice machine – mould like substance and pink scum on the inside of the machine - August 19 2026 more cleaning needed
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A bowl of ice cream was found uncovered in the walk in freezer. Ensure that all food items are protect from contamination. Ice cream was discarded by staff.
    • 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 along the sprayer at the dishwashing table. Replace caulking and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment requires cleaning and sanitizing: -microwave - dried on food splatter -industrial mixer and small table top mixer – dried on food debris noted on the back splash, cage, underside of the mixer -ice machine – mould like substance and pink scum on the inside of the machine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *An ice cream scoop was found stored in a bowl of melted ice cream on the counter. The site does not have a dipper well. Proper scoop storage during meal service was discussed. Scoops must be stored in cold water, and the water must not become warm or milky. Water should be routinely changed throughout meal service to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Plastic wrap was being used to close open bags of cereal. Ensure open food items are properly stored in containers with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverages were found throughout the kitchen next to food prep areas, dishwashing etc. Designate and label an area clearly for staff beverage to prevent cross contamination.
    • 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 steam wells was blocked with a water pitcher. Remove and ensure hand sink are not obstructed for hand washing. Pitcher was removed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • *Expired food permit was posted (March 2025). Post current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Mould like growth was found on the underside of the walk in cooler shelving. Clean shelving.*Build up of dried food found on the inside of the green color Cambro holders used for food transportation. Clean out holders. *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.*Edge of the door of the storage cupboard used to hold open cereal was falling off. Secure and ensure doors are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on ceiling vents and light fixtures throughout the building. Clean vents and light fixtures.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was tested with test strips and observed to have a low concentration (0 ppm). Sanitizer solution was remade and tested to be at 200 ppm QUATS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Refrigerator was observed to be maintaining a temperature higher than 4 C. At the time of the visit high risk foods were removed from the fridge. Please ensure refrigerator is monitored and a safe temperature is achieved before placing products in the refrigerator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Refrigerator was observed to be maintaining a temperature higher than 4 C. Please ensure refrigerator is monitored and a safe temperature is achieved before placing products in the refrigerator.
  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bag of muffin mix in dry storage room. Product placed in sealable container during inspection.
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Boxes with food appeared to be stored on the floor in the walk-in freezer. Ensure all food is protected from contamination and stored off the floor.
    • 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?
      • *Loading dock door was observed to be propped open at the time of the inspection. Ensure door remains closed to prevent vermin entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wall in the dry storage area appears to have some areas with exposed drywall. Ensure surfaces are easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning appears to be needed in the back of the kitchen in the 2 compartments sink area.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Approved sanitizer solution for food surfaces was tested with test strips. Low concentration was observed (under 200 ppm). Ensure adequate sanitizer concentration is maintained. This was corrected immediately by the operator. *Used cleaning cloths were observed thought the kitchen. Please ensure cleaning cloths are washed and sanitized in a manner that removes contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food was observed to be uncovered in the freezer (i.e. spring rolls , burger patty). Ensure all food is protected from contamination and labeled.*A box of what appears to be tomato sauce was observed to be stored under the drying rack. Ensure all food is protected from contamination and stored off the floor. *Boxes with food appeared to be stored on the floor in the walk-in freezer. Ensure all food is protected from contamination and stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Sanitizer bucket for approved food surface sanitizer were observed to be unlabeled. Ensure buckets are labeled to show contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Breakfast food was observed to be sitting at room temperature (around 32C measured with a thermometer gun). This was immediately discarded by the operator.
    • 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 for hand washing sink was observed to be missing. Ensure adequate supplies for handwashing are always available. This was immediately addressed by the operator.*Handwashing station was observed to be obstructed. Pans were occupying the hand sink. Ensure handwashing station is always available for handwashing. This was corrected by the operator 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?
      • *Loading dock door was observed to be propped open at the time of the inspection. Ensure door remains closed to prevent vermin entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Under the mechanical dish machine significant buildup of mineral and staining was observed. Please investigate and ensure the dish machine is working adequately (i.e. no leaks, no floor water damage etc.). Please let the undersigned know the status of the mechanical dish machine upon checkup.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Cupboard under the hand sink located by the display fridge was observed to have the bottom shelf in disrepair (signs of what appears to be water damage observed/exposed surfaces observed). Ensure all surfaces are smooth and impervious to moisture and can be easily cleaned and disinfected. *Caulking appears to be in disrepair for the hand sink next to the grill area. Ensure all surfaces are in good repair and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Equipment was observed to be in disrepair (i.e. utility cart, sanitizer buckets, cutting board). Ensure all equipment is maintained in good condition and inspected regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning appears to be needed in various areas (i.e. dish pit, under the 2-compartment sink, display fridge, walk in refrigerators). *Dust was observed around the ceiling vents. Ensure ceiling tiles are cleaned. The areas were discussed with the operator. Ensure all surfaces are maintained, organized, cleaned and sanitized.*Walk in cooler and walk in cooler needs to be organized. Ensure walk in refrigeration units are well maintained and organized and food is lifted off the floor.

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