Skip to content
Loading map…

Ottewell Manor - Kitchen

6675 92 Avenue NW Edmonton AB T6B 0S3 · Food - General

Official record from Alberta →

Inspection summary

Ottewell Manor - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on June 30, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 15, 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 April 19, 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 8 times across 5 separate inspections, most recently on June 15, 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 4 times across 3 separate inspections, most recently on August 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    0 infractions

  2. 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 finish on the shelving used to store large containers of dry ingredients (e.g. baking soda) was starting to peel exposing the wood underneath. Repair ore replace and ensure the shelving is in good working condition and easy to clean.
  3. Monitoring Inspection

    2 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?
      • *The finish on the shelving used to store large containers of dry ingredients (e.g. baking soda) was starting to peel exposing the wood underneath. Repair ore replace and ensure the shelving is in good working condition and easy to clean.
    • 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. Some part of the caulking was also lifting. Replace caulking and ensure it is in good repair
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning required for hard-to-clean areas behind the juice nozzles. Buildup of debris noted.
  6. Risk Management Inspection

    2 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?
      • *Multiple cupboard doors and shelving were in despair, paint chips and liner ripped. Please replace/repaint and ensure storage areas are in good repair.Sept 23/25-Cupboard doors were removed. Work order in place for shelving lining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning required for hard-to-clean areas behind the juice nozzles. Buildup of debris noted.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the ground in the walk-in cooler and walk in freezer. Reorganize cooler and freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing in the Frigidaire brand refrigerator located next to the buffet line. Ensure thermometers are available in all coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple cupboard doors and shelving were in despair, paint chips and liner ripped. Please replace/repaint and ensure storage areas are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of sticky residues on the nozzles inside the juice machine. Clean nozzles and add to cleaning schedule. *Build up dust accumulation on the vents of the tabletop AC unit. Clean unit and add to cleaning schedule.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *A deeply dented can of prunes was found in the dry storage room. Do not use contents from deeply dented can. Discard or return to supplier. Corrected on site: Staff discarded the can of prunes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A tray of hamburger patties was found uncovered in the walk-in cooler. Cover food products to protect from contamination. Corrected on site: staff covered food products.*Multiple trays of raw meat were defrosting directly on the floor in the walk in cooler. Elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected on site: Staff elevated the trays of meet to the lowest shelf.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Frozen food products were stored directly on the floor in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dirty plastic container and lid were found in the dry storage room. Immediately place into dishwashing and ensure equipment are cleaned before placing back into storage. Corrected on site: Staff placed dirty equipment into dishwashing.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were found to be stored in the kitchen and dry storage room. A bag was found hanging off the fire extinguisher. A winter coat and pants were found hanging off the dry food storage shelves. Immediately remove personal items and relocate to designated staff storage area. Review with all staff members personal items must be stored in designated staff area to prevent contamination of facility food products. Corrected on site: staff moved items to staff room.
    • 09. Are chemicals stored and handled in a safe manner?
      • Site was refilling small bottles of alcohol-based hand rub from a larger bottle. Site was not labeling bottles to reflect the new expiry date. Please clean and sanitize bottles prior to refilling(no top up) and ensure bottles are labeled with the new expiry date to prevent confusion.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual creamers were in a container on top of ice. Inadequate ice noted, only a few ice cubes were in the container. The temperature of creamers was 18C. Also, the container of creamers was very full. Discussed with staff, creamers need to be at 4C or lower and storage options. If site uses loose ice, they will need to add more ice and change out melted ice more frequently. Also to ensure container is not overly full to allow the ice to maintain creamers at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was improperly stored in ice storage container, handle was contacting the loose ice. Immediately place scoop into dishwashing. Ensure scoops are stored upright with the handle up or utilize a holder or another method that prevent contamination of the bulk ice. Corrected on site: staff removed scoop and placed into dishwashing. Staff got a small container to act as holder for the ice scoop.

Nearby inspected facilities

Own this business? Add a badge to your website