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Our Parents' Home - Kitchen

10112 119 Street NW Edmonton AB T5K 1Y9 · Food - General

Official record from Alberta →

Inspection summary

Our Parents' Home - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on September 29, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 7, 2025. 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 9 times across 8 separate inspections, most recently on September 29, 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?

  • 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 6 times across 4 separate inspections, most recently on May 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Ensure all wet sanitizing cloths are stored within the sanitizer solution. (This violation has been previously addressed on the last routine 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?
      • The ceiling tiles around two of the vents in the kitchen were significantly stained (black in coloration) Recommend assessment of the HVAC system in the event the debris is being pulled into the building from the external construction surrounding the building.
  2. 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?
      • The ceiling tiles around two of the vents in the kitchen were significantly stained (black in coloration) and coated in dust.Ajay indicated the vent/surrounding ceiling tiles had been cleaned by the kitchen staff. However, dust and debris accumulation had returned and some portions of the ceiling tiles (specifically those located near the door to the front servery) were wearing and appeared to no longer be smooth and easy to clean. Either:i. Deep clean the ceiling tiles to remove all debris located on the surface. Furthermore, repair the ceiling tiles to ensure they are smooth and easy to clean.ii. Remove and replace the ceiling tiles surrounding the two impacted vents to ensure they are smooth and easy to clean. Recommend assessment of the HVAC system in the event the debris is being pulled into the building from the external construction surrounding the building.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the front servery area was leaking at the time of inspection.
  3. Monitoring Inspection

    5 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 ceiling tiles around two of the vents in the kitchen were significantly stained (black in coloration) and coated in dust.Ajay indicated the vent/surrounding ceiling tiles had been cleaned by the kitchen staff. However, dust and debris accumulation had returned and some portions of the ceiling tiles (specifically those located near the door to the front servery) were wearing and appeared to no longer be smooth and easy to clean. Either:i. Deep clean the ceiling tiles to remove all debris located on the surface. Furthermore, repair the ceiling tiles to ensure they are smooth and easy to clean.ii. Remove and replace the ceiling tiles surrounding the two impacted vents to ensure they are smooth and easy to clean. Recommend assessment of the HVAC system in the event the debris is being pulled into the building from the external construction surrounding the building.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The clean dishes (plates, bowls, etc.) in the front servery were being stored beside the handwash sink and below the soap/paper towel for handwashing. As a result, there was a high potential for contamination of the dishes during routine handwashing practices.The dishes were moved at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the front servery area was leaking at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was saran wrap rolled together and holding the handles for the kitchen sink drainage in a closed position. Repair the handles/drainage system for the sink to ensure it is functioning properly. Remove the saran wrap as it is not an easily cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:i. The inside of the refrigerator/cupboard handles. ii. The glasses/storage racks for the dishes in the serving area.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance-hard to reach area under the worktables and equipment-wall coverings throughout the kitchen-ceiling tiles, vent, and light fixtures through the kitchen-inside the dishwasher (descale)-inside all the microwaves (COMPLETED).
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap dispenser was empty at the hand sink next to the cookline/across from the dishwashing area. Refill and ensure hand washing supplies are always available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris were found inside equipment/utensil storage bins located by the dry storage area. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected on site: equipment/utensils and bins were all removed and placed into dishwashing. *Single-use condiment containers, coffee cups, and lids were improperly stored with the food-contact surfaces exposed to potential contamination.It was discussed that these items should be stored inverted (face-down) to ensure the food-contact surfaces are protected from contaminants. Corrected on site: staff inverted all the single use items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance-hard to reach area under the worktables and equipment-wall coverings throughout the kitchen-ceiling tiles, vent, and light fixtures through the kitchen-inside the dishwasher (descale)-inside all the microwaves
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items (e.g. jacket and backpack) were found stored in the dry storage room next to facility food products. Ensure staff personal items are stored in a dedicated staff area to prevent cross contamination. Corrected on site: staff items relocated to staff area.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Multiple unlabeled spray bottles of a yellow colored chemical(Ecolab Peroxide Multi Surface Cleaner and disinfectant) were found throughout the kitchen. Ensure all chemical spray bottles are properly labeled to reflect its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *A bottle of Kraft Gourmet Garlic Lovers Caesar Salad Dressing(3.78L) was found stored at room temperature in the dry storage room. Manufacturer instruction states ”keep refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Corrected on site: product discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris were found inside equipment/utensil storage bins located by the dishwasher. Clean out bins and ensure clean equipment/utensils are properly stored. Corrected on site: equipment/utensils and bins were all removed and placed into dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of black dust/debris like material observed on ceiling tiles (especially at the dishwasher area), around ceiling vents and walls throughout the kitchen. Clean ceiling tiles, ceiling vents and walls. Investigate the origins of the black dust/debris and mitigate the issue. This has been cited before. Discussed if ceiling tiles are no longer cleanable, replace.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed frozen fries on counter top during lunch service. Two boxes of frozen chicken breast and bucket of eggs observed on countertop. Items moved to cooler. Ensure that food items are stored at 4.0 C or colder OR 60 C or hotter. Fries moved to cold storage. Do not remove items from cold storage unit ready to prep or cook. Observed cold lunch item (sandwich) stored in steam table. Discussed storing food items in the prep cooler for active cold storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher verified at 69.9 C at the plate/dish level. Ensure dishwasher is able to achieve a temperature of 71 C at the plate/dishwasher level. Have machine repaired/serviced. Manually sanitize dishes until repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris build up observed behind equipment and under dishwasher. Observed build up of fan covers in walk-in cooler. clean.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was measured with test strips and measured to be 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection. Ensure staff is able to read/test the safe sanitizer concentration. Strongly recommend additional food safety training for staff members.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer were not observed. Ensure test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Action item as of November inspection: * Cleaning was observed to be needed. Ceiling tiles were observed to have heavy dust/debris accumulation. Some walls also presented heavy dust accumulation. Ensure all areas are cleaned and disinfected as needed.Action item outstanding following May visit: Food and/or debris build up observed in hard-to-reach areas, in corners, equipment handles. Dust observed on ceiling and walls. Ensure areas are thoroughly cleaned. Facility has scheduled evening cleaning of the walls and remainder of hard-to-reach areas in the evenings after the kitchen is not in operation.
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