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MacTaggart Place Retirement Residence - Serveries

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

Official record from Alberta →

Inspection summary

MacTaggart Place Retirement Residence - Serveries has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on August 25, 2026, found no infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 10 times across 9 separate inspections, most recently on August 5, 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 3 times across 3 separate inspections, most recently on May 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 12, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 9 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Residents personal food items were observed opened and not labeled with name or date of opening. Ensure that all opened food items are labeled with the resident’s name and the date opened. Items were either labeled by staff or discarded if staff was uncertain as to the date. - Observed uncovered food items and items without dates in servery refrigerators. Ensure that all food items are protect from contamination. Food items were discarded by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handlers were observed stacking food inserts in hot holding units on top of each other. Stacking inserts impacts on the unit’s ability to adequately heat food items in the pans to ensure that hot foods are maintained at 60C or higher. Discussed on-site with staff and inserts were re-arranged. Review with staff hot holding methods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease food and debris was observed in serveries. Affected areas include, but are not limited to: microwaves, shelving of refrigerators, floors and the portable fans in the serveries on the 2nd and 3rd floors. All affected areas must be thoroughly cleaned and sanitized.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal water bottle was found in the refrigerator. Ensure staff personal water bottles are stored in separate designated area to prevent cross contamination. Water was removed by management.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Soup was stored in the hot holding unit, temperature measured was 55C. Food inserts on the hot holding unit were observed to be stacked on top of each other. Change storage practice, ensure each insert sits fully inside the hot holding unit to ensure hot foods are maintained at 60C or higher. Discussed onsite and staff rearranged inserts. Review with all staff.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 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 The 1st floor assisted living servery hot water faucet at the dish sink leaks. Parts are on order to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is biofilm buildup in the secure assisted living servery ice machines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the 1st floor assisted living dining room tables are visibly soiled with dried food debris.- Visible soil and dried food debris remain after being cleaned by staff.X The underside of some of the secured assisted living unit dining room tables are visibly soiled with dried food debris.
  6. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 1st floor assisted living servery tall standing refrigerator thermometer could not be located.
    • 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 The 1st floor assisted living servery hot water faucet at the dish sink leaks. Parts are on order to be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the 1st floor assisted living dining room tables are visibly soiled with dried on food debris.
  7. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. 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 large amount of ice and condensation build up on the top of the cooler in the 1st floor servery. Condensation observed dripping on top of food products in cooler. Repair cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
  8. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed mouldy bag of cherries with client room number. Observed unlabeled food items and labeled (room # only) food items provided by client in the 3rd floor servery fridge. No food items labeled with dates, age of food products were not known. Ensure that all food products are from an approved source and in good condition. Cherries discarded during inspection. Ensure that all products in fridge are labeled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizers were not dispensed during inspection. Inspection occured around meal service. Reviewed that a food safe sanitizer should be available during food service. Observed staff using wet cloth to wipe surfaces. Sanitizers dispensed during inspection. Reviewed with staff the requirement for sanitizer being available and proper use. Dispenser in the 3rd floor servery was not dispensing at manufacturer indicated concentration. Diversey onsite to repair during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed ice scoop stored directly in ice in ice machine. Scoop removed during inspection. Ensure that ice scoops are stored in a manner that protects the ice from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed large amount of ice and condensation build up on the top of the cooler in the 1st floor servery. Condensation observed dripping on top of food products in cooler. Repair cooler
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff beverages observed on the counter in the servery on the 4th floor and 3rd floor serveries. 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed unlabeled food items and labeled (room # only) food items provided by client in the 3rd floor servery fridge. No food items labeled with dates, age of food products were not known. Discussed there needs to be adequate separation of residents’ personal food items from facility items to prevent cross contamination (e.g. dedicated area/fridge). Discussed it’s not recommended staff handle residents’ personal food items due unknown food source and potential liability issues. Family can bring in their own foods for residents, but any leftover should be taken home. Review Bringing Foods to Family. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-bringing-food-to-family-handout.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler on the 2nd floor servery (large unit) verified at 11.4 C - 12.3 C internal food temperature. Cooler is not operating correctly. Staff directed to discard all food items (except sealed Ensure products that do not require refrigeration). Repair or replace cooler and ensure cold storage unit can maintain a temperature of 4.0 C or colder. Thermometer could not be located in the 2nd floor cooler. Ensure all cold storage units are supplied with working thermometers.Please ensure that staff are documenting temperatures of both cold storage units (large and small). Records onsite only observed for large cooler. Please ensure that staff are recording the temperature observed (probe thermometer for food items and thermometer inside fridge for cold storage units)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed leak under the sink in the 3rd floor servery. Determine source of leak and repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the portable fan (blade and cover) in the serveries. Clean. Observed build up inside coolers and in corners in the serveries. Ensure serveries are cleaned and maintained on a routine basis.Observed mould build up in the ice machine on the 3rd floor. Ensure that ice machines are routinely emptied, cleaned, and sanitized.
  9. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • 2nd floor servery: *Diversey Virex ll 256 liquid disinfectant was installed in the dispenser above the 2-compartment sinks. Discussed with site a potable water rinse is required for the disinfectant. The servery should be using a food grade sanitizer, similar to the one in the kitchen. Disinfectant was immediately switched out with the proper food grade sanitizer. Tested concentration was 200ppm of Quat based sanitizer (Diversey D10).
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer observed at 0-50 ppm in the 1st floor servery dispenser & spray bottles and 3rd floor dispenser. Ensure sanitizer is dispensing and maintained at manufacturer indicated concentration (200 ppm quat)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge/cooler in the 2nd floor servery verified at 9.8-13.8 C product temperature. Fish patties (13.8 C) discarded during inspection. Ensure cold storage units can maintain a temperature of 4.0 C or colder at all times. Repair or replace cooler. Thermometer could not be located in the 1st cooler and 3rd floor small cooler. Ensure all cold storage units are supplied with thermometer. Reviewed temperature logs. Please ensure that staff are checking the internal temperature of food items and are recording exact temperatures observed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the 2nd floor servery is obstructed by a fan. Fan is stored on sink basin preventing access to sink and hand washing supplies. Ensure that hand sink is supplied with soap and paper towel and is accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  11. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was recorded to be approx. 12 C. Food was removed from the fridge. Ensure all food is kept under 4 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  13. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was recorded to be approx. 12 C. Food was removed from the fridge. Ensure all food is kept under 4 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was not available. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer missing for the 1st floor servery in one of the refrigeration unit. Ensure thermometers are available for temperature monitoring.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • *Servery doors were observed to be open for a few floors (including memory care units). Ensure servery doors are closed at all times to ensure resident and food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Floor appears to be damaged due to water leak under the dish machine in the 1st floor servery. Ensure all surfaces are in good repair and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Sanitation was observed to be required for the 2nd floor servery fridge. Food debris were observed. Ensure all areas are maintained cleaned and disinfected.

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