Lionsheart Wholeness Centre - Red Barn - Kitchen
57413 Lily Lake Road Sturgeon County AB T0G 1L2 · Food - General
14 inspections
- Risk Management Inspection
38 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was tested and was found to be at 10 ppm. Operator admitted they are not using a recipe, nor testing upon preparation.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Records were not available for monitoring temperatures of coolers, nor for hot holding which occurs daily for extended periods during each meal, despite this being address multiple times in previous inspections.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired.
- 15. Is the facility free of a pest infestation?
- September 22, 2025: Fresh mouse droppings observed in same area. August 19, 2025: A large amount of mouse droppings was observed in the cabinet to the right of the three-compartment sink. As well, two dead mice were observed in one of the many traps opened.
- 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?
- Pest control records were not available upon request. As the facility is experiencing an infestation, a licensed and certified pest control operator must perform an inspection and provide a report for PHI to review
- 20. Do food handlers at the facility have adequate food safety training?
- September 22, 2025: A food safety certificate for an employee was provided but had expired in 2024. August 19, 2025: All staff certificates produced upon request were for "Alberts Food Safety Basics" which does not meet the requirements.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving unit storing first aid kit, metal chaffing dishes and canned fish has unfinished wood edges, which are not smooth, impervious-to-moisture or easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are cracked and damaged tiles on the floor near the front entry door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The front prep counters have unfinished wood along their bottom edges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are two liftable white sections of countertop in the front prep area, that have unfinished wood edging and supports.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple drawers in the front prep area have unfinished wood edges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of vinyl backsplash are peeling away from the wall near the front rolled-down metal serving windows.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Section of unfinished wood underneath the countertop to the far right of the front prep area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of ceiling overtop where the to-go containers are being stored is unfinished drywall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is unfinished wood edging as well as an unfinished wood access panel on the left of the entryway into the main cooking space with gas oven.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple fluorescent light bulbs throughout the kitchen do not have covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Absorbent, textured ceiling tiles are being used in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The standing cabinet being used to store dried pasta items is constructed of unfinished wood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation system for the walk-in cooler is sitting on a broken, unfinished cabinet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A transition strip is missing for flooring between the dishwashing area and dry storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The inner wall of the walk-in cooler, to the left upon entry to the back section, with one's back to the gas stove, is no longer smooth, impervious-to-moisture nor easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The back wall behind the gas stove is missing three tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of ceiling is exposed and open to the left of the hood vent. A small piece of tin foil is being used with tape to enclose it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The left corer behind the stove is missing a section of tile trim/walling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cabinets beside the dishwashing area are missing baseboards and are thus unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is an active leak under the three-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of the wall underneath the three-compartment sink were unfinished and had open holes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of the tiled wall to the left of the three-compartment sink was missing tiles
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards are missing, exposing unfinished wood, in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are unfinished wood edges on shelving in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A large amount of food, food equipment and food related items are being stored in the former dining room/breakfast nook area. This area does not meet the requirements of a food handling/storage space. Either all items need to be moved or the entire area must be brought into compliance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is an entry door immediately within the service area for breakfast items, that is not closed off in any way, which leads to a room where the ceiling has caved in and there is exposed insulation, visible water damage and holes in the ceilings and walls.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ventilation grates for the walk-in cooler are visibly dusty and require cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top surface of the gas oven is sticky and dirty, with visible food residue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for bulk ingredients were observed either stored inside the containers contaminating the bulk supply, or stored on top in a visibly dirty state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Glasses, mugs, cutlery, food containers, etc., were all being stored in the "bar" area in an unclean and unprotected fashion.
- 23. Is the facility maintained in a clean and sanitary condition?
- Open storage shelves throughout the facility are dusty and dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation program was not available at the request of the PHI.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
55 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was tested and was found to be at 10 ppm. Operator admitted they are not using a recipe, nor testing upon preparation.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Records were not available for monitoring temperatures of coolers, nor for hot holding which occurs daily for extended periods during each meal, despite this being address multiple times in previous inspections.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of butter was left out, outside of the kitchen, in a "Self-service" area, without a lid and for extended periods of time.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Wax/parchment paper, aluminum foil and plastic wrap were all being stored directly behind the hand sink, and subjected to splashing/water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple packs of cigarettes and smoking paraphernalia were observed. A strong smell of marijuana was present upon first entry into the kitchen.
- 09. Are chemicals stored and handled in a safe manner?
- A can of degreaser solvent was being stored on the same shelf as food containers and equipment.
- 09. Are chemicals stored and handled in a safe manner?
- Raid "ant, roach and earwig" spray was on a shelf in the prep area. Pest control chemicals may only be applied by a certified licensed pest control operator.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A dispenser of prepared juice was discarded at the request of the PHI, as there was no means of temperature control, nor could staff attest to how long it had been left at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bottle of cheez whiz, and two bottles of jam, though all clearly marked "Refrigerate after opening" were left out at the breakfast nook with no temperature control. Staff admitted these items were always left out and did not return to the fridge when not in use. These items were destroyed at the request of the PHI.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front section of the walk-in cooler, located closest to the gas oven, was found to be at 12C. The back section of the walk-in cooler is capable of achieving 4C or colder, however this front section has been having this issue for some time. Do not use the front section of the cooler for any perishable items until it is capable of achieving 4C or colder at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility does not have a dishwasher, and has a small 3-compartment sink not large enough to submerge all cooking utensils and equipment and a small handwashing sink. The 3-compartment sink has an old, non-functioning heating unit in one of the basins and cannot be properly cleaned. Facility must only use disposable dishes, cutlery and glasses for clients at this time, or replace the sink with a proper 3-compartment sink, and/or install a dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired.
- 15. Is the facility free of a pest infestation?
- A large amount of mouse droppings was observed in the cabinet to the right of the three-compartment sink. As well, two dead mice were observed in one of the many traps opened.
- 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?
- Pest control records were not available upon request. As the facility is experiencing an infestation, a licensed and certified pest control operator must perform an inspection and provide a report for PHI to review
- 20. Do food handlers at the facility have adequate food safety training?
- All staff certificates produced upon request were for "Alberts Food Safety Basics" which does not meet the requirements.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving unit storing first aid kit, metal chaffing dishes and canned fish has unfinished wood edges, which are not smooth, impervious-to-moisture or easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are cracked and damaged tiles on the floor near the front entry door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The front prep counters have unfinished wood along their bottom edges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are two liftable white sections of countertop in the front prep area, that have unfinished wood edging and supports.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple drawers in the front prep area have unfinished wood edges.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of vinyl backsplash are peeling away from the wall near the front rolled-down metal serving windows.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Section of unfinished wood underneath the countertop to the far right of the front prep area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of ceiling overtop where the to-go containers are being stored is unfinished drywall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is unfinished wood edging as well as an unfinished wood access panel on the left of the entryway into the main cooking space with gas oven.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple fluorescent light bulbs throughout the kitchen do not have covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Absorbent, textured ceiling tiles are being used in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The standing cabinet being used to store dried pasta items is constructed of unfinished wood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation system for the walk-in cooler is sitting on a broken, unfinished cabinet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A transition strip is missing for flooring between the dishwashing area and dry storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard is being used to line shelves in the walk-in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The inner wall of the walk-in cooler, to the left upon entry to the back section, with one's back to the gas stove, is no longer smooth, impervious-to-moisture nor easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The back wall behind the gas stove is missing three tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of ceiling is exposed and open to the left of the hood vent. A small piece of tin foil is being used with tape to enclose it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The left corer behind the stove is missing a section of tile trim/walling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cabinets beside the dishwashing area are missing baseboards and are thus unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is an active leak under the three-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of the wall underneath the three-compartment sink were unfinished and had open holes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of the tiled wall to the left of the three-compartment sink was missing tiles
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboards are missing, exposing unfinished wood, in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are unfinished wood edges on shelving in the dry goods storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A large amount of food, food equipment and food related items are being stored in the former dining room/breakfast nook area. This area does not meet the requirements of a food handling/storage space. Either all items need to be moved or the entire area must be brought into compliance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is an entry door immediately within the service area for breakfast items, that is not closed off in any way, which leads to a room where the ceiling has caved in and there is exposed insulation, visible water damage and holes in the ceilings and walls.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ventilation grates for the walk-in cooler are visibly dusty and require cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A french fry cutter was observed being stored directly on the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood ventilation system was past due for servicing since July 2025.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top surface of the gas oven is sticky and dirty, with visible food residue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hood ventilation system has a visible build up of grease and dust.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for bulk ingredients were observed either stored inside the containers contaminating the bulk supply, or stored on top in a visibly dirty state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Glasses, mugs, cutlery, food containers, etc., were all being stored in the "bar" area in an unclean and unprotected fashion.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple pieces of food handling equipment and boxes throughout the facility are being stored directly on the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation program was not available at the request of the PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- The self-serve breakfast area, and surrounding cabinets and countertop are visibly dirty and unclean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Open storage shelves throughout the facility are dusty and dirty.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Multiple black garbage bags are piled in the hallway off to the side of the serve-yourself breakfast area.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Two large dumpsters overflowing with recycling items, and piles of boxes surround those, were located in the converted dining area, immediately beside food storage with no separation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility does not have a dishwasher, and has a small 3-compartment sink not large enough to submerge all cooking utensils and equipment and a small handwashing sink. The 3-compartment sink has an old heating unit in one of the basins and cannot be properly cleaned. Facility must only use disposable dishes, cutlery and glasses for clients at this time, or replace the sink with a proper 3-compartment sink, and/or install a dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 24: There is a new leak. The faucet at the three-compartment sink is leaking constantly and the sink was full of standing water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Multiple mason jars of frozen bear fat were found in the facility's deep freezer. These are not from an approved food source, nor was the meat inspected and thus it cannot be sold in a commercial approved kitchen. Remove these products and do not use them to prepare food for the clients.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 200+ eggs were observed in the walk-in cooler with dirt and hay remnants on them. When asked, the operator stated that they were from the facility's chickens. Operator was instructed to remove these eggs from the facility and not to cook with them or serve them to the clients. All food must be from approved and inspected sources. Chicken eggs for commercial use must be graded in accordance with federal Canadian Food Inspection Agency (CFIA) regulations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front section of the walk-in cooler was measuring 8+C, and co no longer be used for the storing of any perishable items. All perishable items were moved into the back of the cooler which was maintaining 4C or colder. Until the front section is capable of maintaining 4C or colder at all times, do not use for perishable items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The faucet at the three-compartment sink is leaking constantly and the sink was full of standing water.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility has no access to hot running water.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility has no access to hot running water.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- *there were 4 liter containers of milk that had expired Nov 24, 2023 present in teh walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The walk in cooler temperature ranged from 11C to 13C.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no running water present at the start of the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- *there were 4 liter containers of milk that had expired Nov 24, 2023 present in teh walk in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The walk in cooler temperature ranged from 11C to 13C.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no running water present at the start of the inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There was no power was on to this facility at the start of the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- The invoice for food handling permit has not been paid, thus the facility does not have a valid food handling permit.
- 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?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available at time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hood ventilation requires routine servicing, and proof of completion.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?