Points West Living Cold Lake - Independent Care Kitchen
512 25 Street Cold Lake AB T9M 0H1 · Food - General
Inspection summary
Points West Living Cold Lake - Independent Care Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on April 15, 2026, recorded 1 infraction.
2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 4 separate inspections, most recently on November 26, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on March 18, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 November 26, 2025. 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 6 times across 6 separate inspections, most recently on April 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?
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
- 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 floor by the mechanical dishwasher was unfinished and in poor repair, with separated wood planks observed. Floor surfaces in areas used for food preparation and dishwashing are required to be smooth, durable, non-absorbent, and easily cleanable. Please repair the floor in this area so that it is properly finished, tight fitting, and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Expired salad dressings were observed at the time of inspection. Expired food products may not be safe for consumption, as quality and safety can no longer be assured beyond the manufacturer’s stated date. The operator discarded the expired salad dressings during the inspection. Please ensure food stock is monitored regularly so that expired products are identified and removed in a timely manner.
- 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 floor by the mechanical dishwasher was unfinished and in poor repair, with separated wood planks observed. Floor surfaces in areas used for food preparation and dishwashing are required to be smooth, durable, non-absorbent, and easily cleanable. Please repair the floor in this area so that it is properly finished, tight fitting, and easily cleanable.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was available at the time of inspection, including during active meal service. Without sanitizer, food-contact surfaces cannot be properly disinfected, increasing the risk of cross-contamination and foodborne illness. Please ensure an approved sanitizer at the correct concentration is prepared and available at all times during food preparation and service, and verify concentrations regularly using test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding for resident meals in the cottage kitchen was measured at approximately 45 °C during lunch service. Keeping high-risk foods in the 4–60 °C danger zone, especially if they are later cooled and saved as leftovers for vulnerable residents, may allow bacterial growth and increase the risk of foodborne illness. Please ensure hot foods for residents are maintained at 60 °C or hotter during service and time in the danger zone is minimized; if leftovers are kept, please cool them rapidly, refrigerate at 4 °C or colder, clearly date containers, and, although general guidance allows up to 3 days for refrigerated leftovers, it is strongly recommended that in this vulnerable population they be used within 48 hours and reheated once to at least 74 °C before service.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were not stored properly when not in use. To prevent microbial growth, cloths must be stored in an approved sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Noted Hydrogen peroxide based (Cavi wipes) disinfectant in use for sanitizing food countertops. Please ensure that sanitized food countertops are rinsed with water, as per manufacturer's instructions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please provide sanitizer for kitchen. Sanitizer must be made daily and checked using test strips to confirm it is at 200 ppm quats.
- 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 floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months. This item will be followed up with by December 2024.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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 floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months. This item will be followed up with by December 2024.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand 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 floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several containers of salad dressing were found with past best before dates. Please routinely check for best before dates.
- 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 floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?