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Laurel Heights Retirement Residence - Servery

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

Official record from Alberta →

Inspection summary

Laurel Heights Retirement Residence - Servery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on August 24, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on August 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 16, 2025. 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.

8 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?
      • *Spilled cereal was observed inside the vent by the window, please clean area.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Dishwasher was unable to reach adequate final rinse temperature after 6 dishwashing cycles. Plate level readings ranged from 64-69C, gauge readings over 82C. Please call for repairs. Manually sanitize equipment and utensils in sanitizer or relocate items to the main kitchen until the dishwasher is repaired. Repairs were completed later in the day. The manager provided photos from the repair company confirming that an adequate final rinse temperature was achieved at plate level (>71 °C).
    • 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
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The following equipment and areas require cleaning:-black fan – dust on cover of fan -ceiling tiles – near dishwasher, food splatter
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverages were found throughout the servery next to food prep areas, dishwashing etc. Designate and label an area clearly for staff beverage to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Food safe sanitizer was stored in green bucket labeled detergent. Ensure chemicals are stored in properly labeled containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on black fan sitting by the window. Clean fan and add to cleaning schedule.
  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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Utensils were observed to be stored in the bulk product (i.e. ladles in margarine). Ensure bulk product is protected from contamination and ladles are washed and sanitized in between use. This was immediately corrected by the operator. * Pre-portion ice creme was observed to be stored in the walk-in cooler without being covered. This was immediately corrected by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Missing handle for the dry storage cupboard was observed (2 holes exposed). Ensure all areas are in good repair.
  8. Monitoring Inspection

    0 infractions

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