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MacTaggart Place Retirement Residence - Kitchen

5149 Mullen Road NW Edmonton AB T6R 0W7 · Food - General

Official record from Alberta →

Inspection summary

MacTaggart Place Retirement Residence - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on August 14, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on July 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on January 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 6, 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 11 times across 8 separate inspections, most recently on August 5, 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 7 times across 7 separate inspections, most recently on August 5, 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Multiple opened food items were found in the dry storage room and walk in freezer (e.g. quinoa, pasta, dessert sprinkles, waffles). Ensure all opened food products are stored in clean, sealable containers or securely tied in their original packaging, when appropriate, to protect from contamination.
    • 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:-industrial slicer – dried on food debris on the underside of the slicer-industrial mixer – dried on food debris on the back splash, cage, underside of the mixer head -industrial can opener – sticky residue on the opener and holder Review with all staff and ensure equipment is adequately cleaned and sanitized after each use. *The following equipment were no longer in good repair or easy to clean:-cutting boards -deep grooves/cuts – new cutting boards were ordered -metal wired strainers – broken metal pieces – stainers were removed from food handling -handle on the slicer- cracked with pieces missing -metal whisk – handle had signs of heat damage – whisk was removed from food handling Repair or replace equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The following areas require cleaning:-area behind the cooking equipment line – debris and grime -ceiling vents in the dishwashing area and chemical storage room – dust accumulation-shelving units in walk in cooler - growth of mould like substance on the underside of shelving unitsEnsure these areas are included in routine cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.**Jan 22/26- Staff beverages/water bottles were found above a food prep table and in the servery coffee area. Designate and label specific areas in both the kitchen and servery for staff beverages to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cambro holder for the second floor was not reaching adequate hot holding temperature of 60C or higher. The digital built in thermometer displayed the temperature was below 130F. PHI’s thermometer reading was 30C. Food products were relocated to another hot holding unit that was able to keep food products at 60C. *Three packs of ground beef were observed defrosting in the prep sink at room temperature. Staff were reminded that thawing food must not occur at room temperature. Approved methods include thawing under refrigeration, under cold running water, or in a microwave. These controls are necessary to prevent the growth of harmful microorganisms. Meat products were moved into the cooler during the 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?
      • *Mould like substance was present on the caulking along 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?
      • *Juice machine nozzles and other components were not being cleaned and sanitize according to manufacture instructions. PHI reviewed the instruction located on the machine door. Please review with all staff and clean and sanitize machine.*Dust accumulation was noted on fans located inside the walk in cooler dust. Clean fans. *Food debris accumulation was noted inside the prep cooler. Clean cooler. Staff cleaned the cooler during the inspection. CORRECTED*Please investigate and ensure all hot holding units are capable of transporting and maintaining food at 60 °C or higher. Verify that each unit contains a functioning thermometer to accurately monitor temperatures. Several built in digital thermometers were observed not displaying a temperature.
  6. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
  7. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease and debris build up on the interior of the ventilation canopy and filters. Observed food debris and build up int he following areas. -hard to reach areas including under equipment, around legs/wheels for equipment-mixer -- CORRECTED-inside vents of juice machine -- CORRECTED-door to garbage room -- CORRECTED
  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bags of food products in the dry storage room. Products moved to sealable containers during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reusable plastic cover on rapid cooling cart was damaged (cracked) and no longer in good repair. Cover removed during inspection and replaced with sinlge use cover
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease and debris build up on the interior of the ventilation canopy and filters. Observed food debris and build up int he following areas. -hard to reach areas including under equipment, around legs/wheels for equipment-mixer-inside vents of juice machine-door to garbage room
  9. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • *Staff was using an unlabeled white container for Quat sanitizer. It was discussed to ensure all chemicals are properly stored in labeled container to reflect its content. Corrected on site: Container was switched out with a proper container.
  10. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch was found in the walk in cooler and staff personal items were found in the back storage shelving area. Designate and label a specific area in the cooler and/or storage area for staff to store their personal items to prevent cross contamination. Discussed with staff ideal area will be lower shelving.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Staff members were unsure how to use test strips to confirm Quat sanitizer and chlorine sanitizer concentrations. PHI demonstrated how to use test strips. Please review with all staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were in the back area prep area. Clean out bins and add to routine cleaning schedule.*The outside of the electric Cambro holders used to transport foods to serveries were sticky and oily. Clean holders and add to routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule.*Spills noted in dry storage room. Spills under the floor in the corner and in storage bins used to hold bags/packages of dry ingredients. Clean up spills and add to routine. *Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning.*General cleaning of hard to reach areas in the kitchen build up grime and dirt. Hard to reach areas include but not limited to: under dishwasher and area, under 3 compartment sinks, under food preparation sinks, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.
  11. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A large container of salt was not covered by the cookline. Ensure all ingredients are covered to protect from contamination. Corrected on site: staff covered the container of salt.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch was found in the walk in cooler and staff personal items were found in the back storage shelving area. Designate and label a specific area in the cooler and/or storage area for staff to store their personal items to prevent cross contamination. Discussed with staff ideal area will be lower shelving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing in the front prep cooler. Ensure all cold storage units are equipped with thermometer. Corrected on site: staff placed a new thermometer into the cooler.
    • 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 not reaching proper final rinse temperature. Gauge on the machine was reading only 140F/60C, required final rinse is 180F/82C. PHI capture the final rinse at plate level to be <50C and required to be at least 71C. Immediately call for repairs and manually dishwash/sanitize until the machine is repaired. Reviewed with staff how to manually dishwash/sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Staff members were unsure how to use test strips to confirm Quat sanitizer and chlorine sanitizer concentrations. PHI demonstrated how to use test strips. Please review with all staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Back hand sink paper towel dispensers was empty. Refill and ensure all hand sinks are equipped with supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were in the back area prep area. Clean out bins and add to routine cleaning schedule.*The outside of the electric Cambro holders used to transport foods to serveries were sticky and oily. Clean holders and add to routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule.*Spills noted in dry storage room. Spills under the floor in the corner and in storage bins used to hold bags/packages of dry ingredients. Clean up spills and add to routine. *Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning.*General cleaning of hard to reach areas in the kitchen build up grime and dirt. Hard to reach areas include but not limited to: under dishwasher and area, under 3 compartment sinks, under food preparation sinks, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cooked chicken in sealed bags was observed on the counter. The temperature of the food item was measured to be approx. 12C. This was immediately corrected by the operator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer were observed to be expired (October 2023). Ensure test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Empty paper towel dispenser was found at the hand sink. Immediately refill paper towel dispenser and ensure hand washing supplies are available at all times. Corrected on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Some areas were identified to be needing extra cleaning (i.e. walk in freezer, around the hand washing station, ceiling tiles, vents). Ensure all areas are cleaned and organized.

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