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Olds Hospital and Care Centre - Kitchen

3901 57 Avenue Olds AB T4H 1T4 · Food - General

Official record from Alberta →

Inspection summary

Olds Hospital and Care Centre - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on October 13, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on October 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 3, 2026. 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?

  • 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 April 24, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 separate inspections, most recently on April 1, 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?

  • 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 3 times across 2 separate inspections, most recently on February 3, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

11 inspections

  1. Risk Management 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)?
      • The final rinse temperature noted during the inspection was 67.4 degrees C.The operator was advised to continue with the manual dishwashing procedure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher was unable to achieve the required final rinse temperature.Repair or adjust the mechanical dishwasher to ensure it consistently achieves the required final rinse temperature of at least 71°C.
  2. 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)?
      • The mechanical dishwasher was unable to achieve the required final rinse temperature of 71°C.The operator was advised to wash and rinse the dishes in the dishwasher and manually sanitize the dishes in a sink using an approved sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher was unable to achieve the required final rinse temperature.Repair or adjust the mechanical dishwasher to ensure it consistently achieves the required final rinse temperature of at least 71°C.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The areas mentioned below are under maintenance.-Baseboards at the entrance of the dish room were in disrepair. -The wall at the entrance of the dish room was all taped and temporarily fixed.-There were cracks and holes on the wall at the back area of the kitchen.Cracks and holes on the walls and missing/damaged baseboards could become harborage sites for pests. Ensure all these areas are fixed.Ceiling tiles were fixed.
  5. Risk Management Inspection

    3 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?
      • A spider was observed in the back area of the kitchen.A spider web was observed below the prep table in the kitchen.
    • 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 at the entrance of the dish room were in disrepair. -The wall at the entrance of the dish room was all taped and temporarily fixed.-A ceiling tile was missing above the racks used for storing clean and sanitized dishes and utensils.-A ceiling tile was close to the cooking area was fixed using tape.-There were cracks and holes on the wall at the back area of the kitchen.Cracks and holes on the walls and missing/damaged baseboards could become harborage sites for pests. Ensure all these areas are fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Areas below the food preparation table in the middle of the kitchen were insanitary. A spider web along with a heavily soiled cleaning cloth was observed below the table.-A lot of food debris was observed below food preparation tables.-The floor in the back area of the kitchen was very insanitary.Ensure all these areas are cleaned and maintained in a sanitary condition.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket was measured to have 0ppm Quats solution during the inspection.A staff member prepared a fresh sanitizer solution which was measured at 200 ppm. Ensure a fresh sanitizer solution is prepared every 2 hours or more frequently if required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A drink belonging to one of the food handlers was observed in the kitchen area during the inspection.A staff member removed the drink from the kitchen area on PHI's request.Ensure food handlers do not eat or drink during food preparation. Staff must take breaks when required and eat or drink in designated areas. Hand hygiene must be performed prior to resuming work in the kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dented can containing canned fruits was observed in the storage area.The operator was advised to look for any dented cans and discard them. The dented can was discarded on PHI's request.
    • 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?
      • A spider was observed in the back area of the kitchen.A spider web was observed below the prep table in the kitchen.
    • 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 at the entrance of the dish room were in disrepair. -The wall at the entrance of the dish room was all taped and temporarily fixed.-A ceiling tile was missing above the racks used for storing clean and sanitized dishes and utensils.-A ceiling tile was close to the cooking area was fixed using tape.-There were cracks and holes on the wall at the back area of the kitchen.Cracks and holes on the walls and missing/damaged baseboards could become harborage sites for pests. Ensure all these areas are fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Areas below the food preparation table in the middle of the kitchen were insanitary. A spider web along with a heavily soiled cleaning cloth was observed below the table.-A lot of food debris was observed below food preparation tables.-The floor in the back area of the kitchen was very insanitary.Ensure all these areas are cleaned and maintained in a sanitary condition.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of disposable Plastic/Paper Cups were being stored on the Floor at the time of Inspection.Ensure that all Food Containers/Cups are being stored off of the Floor at all times in order to prevent potential contamination of said Containers/Cups. This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Ceiling inside the Walk-In Freezer was dusty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food.This was Corrected during the Inspection.
  8. Monitoring Inspection

    2 infractions

    • 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 Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Ceiling inside the Walk-in Freezer had an accumulation of dust at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food.This was Corrected during the Inspection.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
  11. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Buckets were measured to have a Quats Sanitizer concentration of 100 ppm at the time of Inspection.Ensure that the Sanitizer dispenser is serviced in order to properly dispense Quats Sanitizer at a concentration of at least 200 ppm at all times.This was Corrected during the Inspection by adjusting the dispenser.

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