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Lifestyle Options Schonsee - Food

6088 Schonsee Way NW Edmonton AB T5Z 0K6 · Food - General

Official record from Alberta →

Inspection summary

Lifestyle Options Schonsee - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on March 16, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 7 times across 7 separate inspections, most recently on February 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 26, 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 3 times across 3 separate inspections, most recently on February 26, 2026. 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 10 times across 6 separate inspections, most recently on March 10, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 6 times across 5 separate inspections, most recently on March 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training has been scheduled for food service staff through one of the course providers on the list of recognized food safety courses in Alberta from the Government of Alberta. - Please notify the undersigned once the staff have completed the training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths noted in the servery spaces with no food safe sanitizer solution available. Refer to the guidance in the following link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • X Chemicals in the servery spaces were stored in mislabeled containers. Additional labels available. Ensure all chemical bottles are properly labeled. Some of the bottles of Oxivir Plus were still in refilled Oxivir TB bottles.These were relabeled during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Basic food safety training has been scheduled for current food service staff. However, at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.- Please notify the undersigned once food safety training that meets section 31 of the Food Regulation has been completed by the necessary food service staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas.X Probe thermometers are not being adequately cleaned and sanitized between use.X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection.- Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
    • 09. Are chemicals stored and handled in a safe manner?
      • X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. - Purple solution in Oxivir TB bottle- Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces.- Blue / clear chemicals stored in generic spray bottles with no labels, etc.X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service.X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.)X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath.X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer.X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook – the area behind the water dispenser is dirty.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas.X Probe thermometers are not being adequately cleaned and sanitized between use.X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection.- Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
    • 09. Are chemicals stored and handled in a safe manner?
      • X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. - Purple solution in Oxivir TB bottle- Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces.- Blue / clear chemicals stored in generic spray bottles with no labels, etc.X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service.X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing.X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Summerbrook – the high temperature dishwashing machine reached a maximum of ~57C at the plate level after 4-5 cycles. The minimum required temperature at the plate level is 71C.X Woodland – The high temperature dishwashing machine does not work. Staff indicated there are intermittent issues with the machine not starting when attempting to start a cycle. PHI unable to start a cycle during the inspection.
    • 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?
      • X Food handling permit was not observed / properly displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
    • 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 Butterfly – the ceiling tiles above the servery island are moisture stained. Find and repair the source of the moisture and replace the moisture damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.)X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath.X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer.X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed.X Summerbrook – the area behind the water dispenser is dirty.X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The refrigerator in unit D measured ~7C, noted the temperature dial was set to a warmer setting left of the "recommended" setting. This was readjusted to the coldest setting during the inspection and measured ~4C. Ensure the temperature of the servery refrigerators are maintained at 4C or less at all times.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. --COMPLETEDFridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer. -- OUTSTANDINGTemperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed. - COMPLETED
  8. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff items including beverages and containers in food areas (counters, on stove). Ensure that staff items (including personal items, phones, drinks, food) are stored in a dedicated area away from food and food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. Fridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer.Temperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Noted single packaged condiments stored in plastic bags that appear to be topped off rather than replaced and refilled when empty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Noted 3 pre-plated breakfast plates sitting at room temperature in one of the Pods. These were removed during the inspection.X The refrigerator in Pod B measured ~8-10C. Noted the door was not closing properly due to a seal issue. Please discontinue use of this refrigerator until it is repaired and capable of maintaining a temperature of 4C or less.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Dietary staff were loading up food from the hot holding units into the steam table before the steam table was up to proper hot holding temperatures. The water in the basins measured ~50C, the steam table was turned up during the inspection and measured ~60C. Ensure the hot holding unit is at proper hot holding temperatures prior to filling it up with food inserts.

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