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Northcott Care Centre - Food

4209 48 Avenue Ponoka AB T4J 1P4 · Food - General

Official record from Alberta →

Inspection summary

Northcott Care Centre - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on August 27, 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 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 August 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on February 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 19, 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

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was heating water up to a recorded maximum of 66.1C. Management was informed and called the maintenance company responsible to fix the issue. Please ensure that the mechanical dishwasher is able to heat water up to 71C at the dish level to achieve proper sanitation.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two Raw beef Cryovac packages (approximate 1 L in volume) were identified in the rear two compartment sink at the time of the inspection. The bags were measured to be approximately 20°C using infrared thermometer on surface of the package and the temperature of the meat seemed to be elevated throughout the package. The meat was fully thawed. The meat was indicated to have been taken out of the refrigerator approximately one hour prior to the inspection and no hot water have been run on the meat. Temperature handling of foods prior to cooking was discussed with the cook and facility manager. The Meat was immediately moved to be cooked at the time to the inspection. Future temperature abuse of high-risk foods may result in the seizure/destruction of affected foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • During the inspection, an active water leak was observed at the high temperature mechanical dishwasher while the machine was operating.The water leak was allowing for water to run down the back of the machine and was pooling on the kitchen floor under the machine.Ensure that the high temperature mechanical dishwasher and all of its plumbing is made to be in good repair and that the indicated water leak is resolved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of the inspection, the flooring beneath the high temperature mechanical dishwasher in the kitchen was noted to be in need of cleaning.The area appears to be in need of routine cleaning and should be added to the kitchen's written routine cleaning schedule.Ensure that the indicated area of the kitchen is made clean and sanitary and that the area is cleaned on a routine basis.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed that the exhaust hood filters have accumulated dust. Please ensure that the exhaust hood filters are cleaned regularly to prevent dust, debris and oils from potentially contaminating food.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not reaching 200 ppm at the time of inspection.Please test concentration of your sanitizer solution with test papers before placing it in the food preparation area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Minced beef was recorded at 36°C and soup recorded 58°C during inspection. The food had already been served to the clients, and the rest was discarded.*Please ensure staff are checking the temperature of the foods during hot holding before it is served. Re-cook/heat foods that do not meet internal temperature requirements.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the 2 compartment dish sink has a sub-slab grease trap. The area around the grease trap cover is visibly unsanitary and has pooling water.ACTION: please ensure that this area is maintained in sanitary condition and that water is able to drain rather than pool.Notes: remainder of the facility is visibly clean and sanitary.

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