Skip to content
Loading map…

Points West Living Cold Lake - Memory Care Kitchen

512 25 Street Cold Lake AB T9M 0H1 · Food - General

14 inspections

  1. 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?
      • Baseboards in the dining room area were not in good repair at the time of inspection. The operator advised that replacement of the baseboards, as well as the transition between different flooring surfaces, is in progress. Please complete the repairs so that all surfaces are smooth, durable, and easily cleanable.
  2. 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?
      • Baseboards in the dining room area were not in good repair at the time of inspection. The operator advised that replacement of the baseboards, as well as the transition between different flooring surfaces, is in progress. Please complete the repairs so that all surfaces are smooth, durable, and easily cleanable.
  3. Monitoring Inspection

    1 infraction

    • 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.
  4. Risk Management Inspection

    2 infractions

    • 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.
    • 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 baseboards in the dining room are in poor repair and appear to be water-damaged. Please replace the baseboards within six months of this report to maintain a cleanable and sanitary surface.
  5. Monitoring Inspection

    2 infractions

    • 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.
    • 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 baseboards in the dining room are in poor repair and appear to be water-damaged. Please replace the baseboards within six months of this report to maintain a cleanable and sanitary surface.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted Hydrogen peroxide-based wipe (Cavi wipes) disinfectant in use for sanitizing food countertops. Please ensure that sanitized food countertops are rinsed with water, as per manufacturer's instructions.
  8. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.The above-noted item will be followed up with in December 2024.
  9. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.The above-noted item will be followed up with in December 2024.
  10. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
  11. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
  12. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.2. The lights in the fridge do not have shatter proof covers; please provide a cover for the lights in the fridge. 3. The cupboards in the kitchen are in disrepair and cannot be properly cleaned, please replace where required.
  13. 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?
      • 1. The floor in the kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.2. The lights in the fridge do not have shatter proof covers; please provide a cover for the lights in the fridge. 3. The cupboards in the kitchen are in disrepair and cannot be properly cleaned, please replace where required.
  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violations:1. Public washroom needs to be cleaned.2. Window sills in the living room area need to be cleaned.