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Madyson Manor

5511 50 Avenue Wetaskiwin AB T9A 0T4 · Food - General

Official record from Alberta →

Inspection summary

Madyson Manor has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on August 6, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 February 17, 2026. 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 2 times across 2 separate inspections, most recently on June 17, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 10, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on February 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Regular maintenance work in the dry storage room has been completed; however, a few ceiling inserts still need to be reinstalled. Please install the required ceiling inserts and provide an update with picture, once the work has been completed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A contaminated cleaning cloth was left out on the kitchen counter and was not stored in the sanitizing solution when not in use. In addition, a sanitizer bucket was not available. A fresh batch of bleach‑and‑water sanitizing solution was prepared, and the cleaning cloth was immersed in the solution at the 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?
      • In the dry storage area, three commercial racks have unfinished plywood shelving. Please install food‑grade boards, plastic liners, or apply a smooth, cleanable finish so the shelving surfaces are non‑absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener holder was stored while dirty, with accumulated food debris observed on the tip of the opener.Please ensure staff properly clean and sanitize the can opener and its holder after each use.Place reminder signage in the area to reinforce proper cleaning procedures.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Cleaned and sanitized flippers and spatulas were stored in dirty plastic tubs. One of the tubs was cracked.Corrective Action:Food contact utensils and equipment must be cleaned and sanitized after each use and stored in a manner that prevents contamination. The cracked tub was discarded. Remaining plastic tubs and utensils were re-sanitized using the dishwasher.
  6. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was noted that a pack of buttermilk and a carton of whipped cream have surpassed their best before dates (May 29 and June14 respectively). This shortcoming was addressed with the staff, and it is ensured that dates are regularly checked. At the time of inspection, these two food items were discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items were placed on the surfaces that come into contact with food. Make sure personal belongings are kept in a specified location.Corrected during inspection.2. Bags of potatoes and oats were placed directly on the ground. Employee noted that the delivery arrived today. Please keep all food items a minimum of 6 inches above the floor. Corrected during examination.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 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?
      • Ensure pest control service records are stored in binder or on computer for reference.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residue was on the can opener blade. Can opener cleaning should be added to daily cleaning log to ensure it is cleaned in dishwasher after every use. Staff educated and reminded of same.
  9. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • One pack of buttermilk and one pack of whip cream used for food preparation had expired use-by dates.This deficiency was discussed with staff. Ensure that dates are checked on routine basis. These food items were discarded at the time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloth was left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.2. Bleach and water solution tested at 400 ppm.Solutions used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine. Please use unscented bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residue was on the can opener blade. Ensure it is cleaned in dishwasher after every use.

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