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Queen Alexandra Lodge - Kitchen

10825 77 Avenue NW Edmonton AB T6E 6C5 · Food - General

Official record from Alberta →

Inspection summary

Queen Alexandra Lodge - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on June 11, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 September 17, 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 8 times across 8 separate inspections, most recently on May 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 4 separate inspections, most recently on April 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 17, 2025. 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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation was on multiple light covers, vents, and ceiling pipes throughout the kitchen. Clean all affected areas and ensure this task is completed on a more routine schedule to prevent recurrence.May 15/26- Cleaning completed – light covers, vents and ceiling pipes. Sprinkler heads on the ceiling pipes still require cleaning. Site addressing the concerns and will provide another update.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A tray of pineapples pieces in the walk in freezer was not covered. Ensure food items are properly covered to prevent contamination. Corrected: Manager was unsure how long the product had been uncovered so it was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation was on multiple light covers, vents, and ceiling pipes throughout the kitchen. Clean all affected areas and ensure this task is completed on a more routine schedule to prevent recurrence.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 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 freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand washing supplies were not available at the sink between the juice machine and coffee machine. Staff indicated front service staff must enter the kitchen to use the hand sink next to the cookline. Place hand washing supplies (e.g. soap and paper towels) at the hand washing sink. A hand washing sink should be easily accessible to the front service staff.
    • 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 flooring surrounding the drain located outside the walk-in cooler/freezer is no longer in good repair. A visible crack is present, and flooring was slightly lifting. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.
  6. Risk Management Inspection

    3 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 freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand washing supplies were not available at the sink between the juice machine and coffee machine. Staff indicated front service staff must enter the kitchen to use the hand sink next to the cookline. Place hand washing supplies (e.g. soap and paper towels) at the hand washing sink. A hand washing sink should be easily accessible to the front service staff.
    • 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 flooring surrounding the drain located outside the walk-in cooler/freezer is no longer in good repair. A visible crack is present, and flooring was slightly lifting. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.
  7. Monitoring Inspection

    5 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 freezer. Reorganize 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?
      • *The internal temperature of the snack cooler at the resident self-serve snack and beverage station did not match the temperature shown on the cooler's display. A PHI probe thermometer measured the internal temperature at 1.6°C, while the cooler's built-in display indicated 4.2°F/5.5°C. Ensure thermometer is working properly. Place a thermometer inside the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand washing supplies were not available at the sink between the juice machine and coffee machine. Staff indicated front service staff must enter the kitchen to use the hand sink next to the cookline. Place hand washing supplies (e.g. soap and paper towels) at the hand washing sink. A hand washing sink should be easily accessible to the front service staff.
    • 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 flooring surrounding the drain located outside the walk-in cooler/freezer is no longer in good repair. A visible crack is present, and flooring was slightly lifting. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.
  8. Risk Management Inspection

    0 infractions

  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?
      • Ceiling above the coffee station and juice dispenser was observed to be in disrepair. The ceiling hole appears to be covered with a garbage bag. Ensure ceiling is in good repair and food is protected from contamination.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was on light covers and pipes throughout the kitchen. Clean areas and add to routine cleaning.
  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate ice noted inside the coffee creamer storage container. Ice was only contacting the bottom of the container, causing the creamers on top to be over 4C. Discussed with site, creamers need to be at 4C or lower. If site uses loose ice, they will need to add more ice and ensure ice are surrounding the container maintaining creamers at 4C or lower. They also need to frequently change out the melted ice. Corrected on site: Staff discarded warm creamers. Got a larger container and added more ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was on light covers and pipes throughout the kitchen. Clean areas and add to routine cleaning.

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