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Ottewell Place Lodge - Kitchen

6207 92 Avenue NW Edmonton AB T6B 0S3 · Food - General

Official record from Alberta →

Inspection summary

Ottewell Place Lodge - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 once on January 15, 2025. 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 once on April 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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?

  • 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 5 times across 4 separate inspections, most recently on August 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 25, 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. 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?
      • There was a leak in the drainage plumbing below the sink in the dishwashing area. This was addressed following the inspection. Irfan provided photographs to verify the leak had been rectified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the all-purpose flour bin was cracked. This was replaced shortly after the inspection. Irfan provided photographs to verify the lid for the container had been replaced.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Stacks of paper towels were found at the hand sink located next to the juice machine and at the hand sink located at the coffee station. Ensure paper towels are stored in a dispenser to prevent the contamination of the bulk supply.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal beverage bottles were found throughout the kitchen. Designated area was available. Remind staff to store personal beverages in designated area to prevent cross contamination. Bottles were relocated to designated area.*A bowl was found on top of a box of coffee grind in the dry storage room. Coffee grind noted inside the bowl. Remove bowl and ensure only scoops are used to handle dry ingredients. Bowl was removed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Stacks of paper towels were found at the hand sink located next to the juice machine and at the hand sink located at the coffee station. Ensure paper towels are stored in a dispenser to prevent the contamination of the bulk supply.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up dust was found on fans located by the food preparation area directly outside the walk in cooler/freezer and dish washing area. Clean fans and add to routine cleaning schedule.*Build up of dried food product was found in the hard-to-reach area on the meat slicer. Clean slicer.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Melted loose ice was being used to keep coffee creamers at 4C, in a metal container by the coffee station. Change ice more often and ensure utensil (e.g. tongs) are available to handle the coffee creamers if using ice. Discussed other methods to keep creamers cold (e.g. cooler, ice packs) or use non refrigeration required creamers. Creamers were removed from station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser was empty by the coffee station. Refill dispenser, ensure hand sink is equipped with hand washing supplies.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth Quat sanitizer bucket located at the work station outside walk in cooler and freezer was tested and concentration was inadequate (<200ppm). Immediately refresh bucket and ensure adequate sanitizer is available at all times. Review with staff members how to use test strips to confirm sanitizer concentration. Corrected on site: staff refresh sanitizer, concentration was adequate.
    • 09. Are chemicals stored and handled in a safe manner?
      • Expired bottles of alcohol-based hand rub were found in the dining room and kitchen. Please get more ABHR and ensure expired products are not used. Please continue to encourage residents to use ABHR or hand wash prior to meals to prevent the spread of illnesses. Corrected on site: Manager was able to purchase ABHR from a nearby store.
    • 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 located near the entrance of the kitchen/ on the backside of the dishwashing table was obstructed for hand washing. A metal strainer was found in the sink. Staff indicated some staff members were discarding liquids into the sink. Immediately remove obstruction and ensure hand sink is only used for hand washing. Please discussed with all staff members. Corrected on site: stainer was removed.
    • 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?
      • Food handling permit was not displayed. Please display permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were improperly stored in dry food storage bins, handles contacting ingredient (muffin mix). Immediately place scoops into dishwashing. Ensure scoops are stored upright with the handle up or utilize a holder or another method that prevent contamination of the bulk dry ingredient. Corrected on site: staff removed scoop and placed into dishwashing.

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