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Lifestyle Options Whitemud - Kitchen

4069 106 Street NW Edmonton AB T6J 4N5 · Food - General

Official record from Alberta →

Inspection summary

Lifestyle Options Whitemud - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on September 11, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 times across 2 separate inspections, most recently on October 24, 2025. 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 2 times across 2 separate inspections, most recently on August 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 21, 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?

  • 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 11 times across 5 separate inspections, most recently on August 28, 2026. For example: Do food handlers ensure that food is protected from contamination (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 28, 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?

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. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Two trays of bread and rolls were stored directly on the floor in the walk in freezer. Ensure all food products are elevated off the floor (minimum 6 inches) to protect from contamination and prevent pest access. Reorganize freezer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Water damaged noted on test strips used to monitor Quat based food safety sanitizer. Please replace. Damaged test strips were discarded, and new test strips were available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Loose ice was found in the handwashing sink located at the entrance to the kitchen. Staff were reminded that ice or any other items cannot be discarded in the dedicated handwashing sink. This sink must remain clean, unobstructed, and used only for handwashing. Ice was removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Burnt out light fixtures noted throughout the kitchen and one broken cover noted on the light fixture by the dishwashing area. Replace burnt out light fixtures. Ensure light fixtures have proper covers or switch to shatter proof bulbs to prevent contamination of food in the event that the fixture breaks.*Hand washing sink located outside the walk-in freezer was noted to be slow draining. Investigate the cause and ensure is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use condiment container was found being used as a scoop for dry ingredient. Proper scoops must be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice. Condiment container was removed.*A metal strainer was found in disrepair, broken metal pieces observed. Remove the damaged equipment from food handling and ensure all food contact equipment is maintained in good working condition. Strainer was removed*Dried on food debris was found on multiple bowls and adaptive plates. Reclean and sanitize all affected dishware and ensure items are adequately cleaned and sanitized before returning to storage. Affected dishware were removed and moved to the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The following equipment and areas require cleaning -Walk in cooler shelving - mould like substance -Under preparation area by the one compartment sink – build of debris near the wall pipe -Ceiling vents thought the kitchen – build of dust
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Multiple food items were stored directly on the floor and under shelving in the dry storage room, walk in cooler and walk in freezer (e.g. flat of pop, containers of dry ingredients, box of eggs, margarine, ice cream). Reorganize areas, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. *Multiple opened food items were improperly stored. One bag of cereal tied closed with plastic wrap. A bag of fish batter left on shelf. Ensure open food items are properly stored in containers with lids
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Multiple food items were stacked on top of each with out a barrier to protect from contamination (e.g. bowls of cereal, individually portion fruit plates). Discussed using a lid, tray or food wrap to create a barrier. Food items contacting bottoms of plates/bowls were removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff beverages/water bottles were found throughout the kitchen. Designate and label an area in the kitchen for staff beverages to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Two bottles of Renee Salad dressing were found stored at room temperature in the dry storage room. Manufacturer instruction states” always refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Products discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing inside the refrigerated milk dispenser located in the dining room. Place thermometer into the refrigerated milk dispenser to ensure milk is kept at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *A box of pastries was found blocking the hand sink in the back area. Remove and ensure hand sinks are easily accessible. Box was removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris was found in storage containers holding clean equipment and utensils (e.g. utensils by the cookline, steak knives and ice scoop). Relocate all equipment, utensils and storage containers to the dishwashing area. Re clean and sanitize. All items were moved to the dishwashing area. *Multiple plates used to serve modified meals were found to be no longer in good repair. Plates had broken edges or cracked. Remove and do not use for meal service. Manager indicated replacements have been ordered. Plates removed. *Multiple plates used to serve modified meals were improperly cleaned/sanitize, caked of foods found on the plates. Relocate to dishwashing. Ensure all dishes and utensils are adequately cleaned and sanitized before placing back into storage. Plates were relocated to the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dried on milk were found on the nozzles of the refrigerated milk dispenser and sticky juice residue were found on the nozzles of the juice machine located in the dining room. Clean nozzles.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Multiple foods items were found stored directly on the floor. Containers of spreads and dessert filling in the dry storage area. Tray of defrosting meats in the walk-in cooler. Frozen food items in the walk-in freezer. Elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Tray of meat in the walk in cooler was elevated and relocated to rolling rack. More time required for other areas to be reorganized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Cross contamination found in walk in cooler, tray of raw meats was stored directly on top of ready to eat hard boiled eggs. Reorganize cooler and ensure raw meats are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Corrected on site: tray of raw meat was placed on to the lowest shelf on the rolling rack.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the wall and dishwashing table with the spray faucet was lifting and no longer in good repair. Please replace caulking.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff lunch was found in the cooler next to the ice machine. Designate and label a specific area in the cooler for staff to store their personal items 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?
      • *Ice was found in the hand washing sink located by the entrance of the kitchen. Ensure hand washing sink is free from obstruction and kept clean. Review with staff. Corrected on site: Manager discussed with staff and dining room manager.*Hand washing sink located in the back area did not have cold water and paper towel dispenser was empty. Refill dispenser and ensure both hot and cold running water was available. It was found cold water as turned off. Corrected on site: Dispenser refilled, and cold water turned back on.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along dishwashing table and wall had presence of mould like substance or caulking was not present. Replace/add caulking and ensure water tight junctions are in good condition. *Baseboards under the dishwasher and area was lifting. Resecure baseboards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use utensils in the kitchen and in the dining room were improperly stored. Ensure handles are one direction to prevent contamination of the food end of the utensils. Corrected on site: Staff inverted all the utensils to be one direction*Ice scoop was stored in a dirty container, food crumbs noted. Container was located under toaster. Place scoop and container into dishwasher. Corrected on site: Equipment placed into dishwashing and site changed storage location to a shelf above toaster.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ceiling fans in the walk in cooler had a build up of dust. Clean fans and add to routine cleaning.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • * Food items/ boxes were observed to be stored on the floor in the walk-in cooler. Ensure food is always stored adequately and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Hot Breakfast/ hot food items were observed to be stored at room temp approx. 28C. This was corrected immediately during inspection. Ensure items are stored outside of the danger zone.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Mechanical dishwasher was tested and was observed that the sanitizing temperature is not reaching adequate sanitizing temperature (probe thermometer indicated approx. 70C). The manifold temperature appears to be close to but not reaching 180F. This needs to be addressed immediately. A follow up inspection will be done.
    • 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 outside door was observed to be in disrepair. Gaps between the floor and door were observed. Ensure weatherstripping in good repair to ensure no vermin entry. .
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Expired disinfectant wipes were observed in the dining room. If disinfectant wipes are used for non-food surfaces, ensure they are not expired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainers were observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded).

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