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Rosedale Village PDG - Kitchen Estates

10101 111 Street NW Edmonton AB T5K 2W4 · Food - General

Official record from Alberta →

Inspection summary

Rosedale Village PDG - Kitchen Estates has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on July 6, 2026, found no infractions.

6 of 12 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, Pests and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 once on December 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 22, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on April 21, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand 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?
      • *Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning required for the area behind the ice machine- debris and single use coffee creamers were noted.*Increase cleaning throughout the kitchen, with a focus on hard to reach areas such as underneath food preparation and dishwashing tables, around pipes, behind equipment, and around grease traps.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff items were noted to be stored in the non designated staff area in the front preparation cooler. Reorganize cooler and move staff items to the designated area in the cooler to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing inside the front service area juice cooler. Place a thermometer into the cooler to monitor the temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *One dead cockroach was noted on a sticky trapped under the dishwasher. Manager indicated professional treatment occurred on Dec 8/25. Continue to treat pests and provide PHI the latest pest control records for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A build up of dust noted on the fan in the walk in cooler. Clean fan.*A build up of food splashes noted in the microwave. Clean microwave and add to routine cleaning schedule.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Containers of ice cream was found stored directly on the floor in the walk in freezer. Elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected on site: Staff reorganized freezer and elevated ice cream off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff water bottles were found in the kitchen next to facility items and in the dry storage room. Relocate staff water bottles to designated storage area to prevent contamination of facility items. Corrected on site: bottles moved to designate area(black storage cupboard).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in dry ingredient bins and handles were directly contacting dry ingredient (e.g. soup bases, brown sugar). Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Corrected scoops were removed and site indicated they will change storage practice.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Quat sanitizer was found in unlabeled old food container. Ensure all chemical containers are properly labeled to reflect its content. Corrected on site: Staff labeled container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Staff members were unsure how to use test strips to confirm Quat sanitizer and chlorine sanitizer concentrations. PHI demonstrated how to use test strips. Please review with all 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?
      • *Plumbing disrepair causing no hot water at the hand sink located by the dishwasher. Staff indicated here was an issue with the plumbing on Friday and repairs are occurring today. Ensure plumbing are in good repair and both hot and cold running water is available at hand sinks for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris build up on the underside of the meat slicer from the last time it was used. Immediately clean and sanitize slicer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use.*Pink scum build up noted in ice machine. Clean and sanitize ice machine and add to routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning. *Debris build up on the top of the dishwasher. Clean dishwasher and adding to routine to cleaning.
  10. Risk Management Inspection

    0 infractions

  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?
      • * Unfinished surfaces were observed in the outside servery. Wood surfaces were observed under the coffee serving area. Ensure all surfaces are easily cleanable and impervious to moisture.
  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Ensure food grade containers are used for storing food for residents. Sour cream and other previously used containers for food storage were observed in the dry storage area and walk in cooler. In the case of packaging, ensure food storage that does not violate the provisions of AR 31/2006 s 23(1). Packaging should ensure its contents and substances are not injurious to the health of a consumer of the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer were observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded).

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