Rosedale Village PDG - Kitchen Villa
10101 111 Street NW Edmonton AB T5K 2W4 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- *Cockroaches were found on a sticky trap behind the cookline. Site has a professional pest control company contracted for issue. Continuous treatments/follow ups were being conducted. Last treatment for cockroaches was April 2 with follow up in 14 days. Please send PHI the follow up pest control records for review.April 27/26:Pest control records for treatment on April 16/26 were provided for review. Ongoing treatments for cockroaches. Next treatment May 7/26.Please send PHI follow up records.
- 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?
- Demand Inspection
3 infractions
- 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?
- *Cockroaches were found on a sticky trap behind the cookline. Site has a professional pest control company contracted for issue. Continuous treatments/follow ups were being conducted. Last treatment for cockroaches was April 2 with follow up in 14 days. Please send PHI the follow up pest control records for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Stand-alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer.*Stand alone industrial slicer had debris build up on the blade and underside from the last time it was used. Immediately clean and sanitize mixer.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Increase cleaning throughout the kitchen especially targeting areas that hard to reach areas such as underneath food preparation and dishwashing tables, around pipes, behind equipment, and around grease traps.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- *Site completes the AHS Pest Control Checklist monthly. Checklists were reviewed and the last checklist completed was in August 25/25. Review with staff and ensure monthly pest checklist is completed. *Dead cockroaches were noticed on sticky traps by cookline and dishwasher. Provide PHI the latest professional pest control records for review.Dec 15/25Pest control records from Pest Force were provided and reviewed. -the last treatment was on Nov 21, 2025.***Treatment is required for the kitchen as there was evidence of cockroaches on Dec 10. If treatment was completed, please provide a copy of the record for review.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Bottles of nail polish were found in the dry storage room. Remove and reorganize room. Ensure only facility items are stored in the dry storage room.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *No chlorine sanitizer was detected in the dishwasher. Manager noticed an air bubble in the chlorine feed line, primed the line and eliminated the bubble. Ensure that adequate sanitizer levels are maintained at all times.
- 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?
- *Site completes the AHS Pest Control Checklist monthly. Checklists were reviewed and the last checklist completed was in August 25/25. Review with staff and ensure monthly pest checklist is completed. *Dead cockroaches were noticed on sticky traps by cookline and dishwasher. Provide PHI the latest professional pest control records for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *A board was covering a hole that exposed the pipes under the dishwashing table. Staff was unsure why board was there. Please provide explanation. Ensure walls are in good repair. Repair hole.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Dipper well was not on when hard ice cream was being used during lunch service. Used scoop was sitting in a dipper half filled with water. Ensure dipper well is on to provide a continuous stream of fresh clean water to clean the ice cream when hard ice cream is being served. Corrected: reviewed with staff and dipper well was turned on.**Debris was noted in the storage containers for reusable lids. Place into dishwashing and ensure equipment sanitation is maintained. Corrected: container and lids were moved to dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *A build up of dust accumulation noted on the fan located in the walk in freezer. Clean fan and add to routine cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- *Mould like substance was on the caulking on the wall by dishwashing area. Replace caulking. Corrected on April 23/25*A hole was on the bulk head celling above the dishwasher. Repair ceiling. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning. Corrected on April 23/25*The flooring tiles by the dishwasher was cracked. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.
- 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
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *A container of sushi was found in the front beverage cooler. Staff was unsure who it belongs. Remove. Corrected onsite: sushi was discarded by staff.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff water bottles were found stored on ledge of prep cooler. Relocate staff water bottles to designated storage area to prevent contamination of facility items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Front beverage cooler was missing a thermometer. Place a thermometer into the cooler to monitor the temperature.
- 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 on the caulking on the wall by dishwashing area. Replace caulking. *A hole was on the bulk head celling above the dishwasher. Repair ceiling. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning. *The flooring tiles by the dishwasher was cracked. 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 plate that appeared to be burnt was found in a stack of plates used to serve food. Remove and ensure all equipment are in good working condition. Corrected on site: plate was removed out of use. *Single use condiment containers were being used to handle dry ingredient (e.g. soup bases). Ensure single use items are not reused. Ensure proper scoops are used to handle dry ingredients to prevent contamination of bulk ingredients. Remove containers and use scoops. Corrected on site: containers removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Build up of debris noted under the shelving in the dry storage area. Clean area and add to cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Individually portioned bowls of fruit were not protected from contamination in the front prep cooler. Ensure all food products in cold storage are protected from contamination. Corrected on site: staff covered foods with plastic wrap.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Improper storage of milk jugs. A bag of plastic milk jugs was stored directly on top of the meat slicer in the back area. Immediate change storage practices and ensure there is separation between kitchen equipment and recyclable/garbage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Perishable foods (e.g. rice, onions, gravy) were found in the danger zone (4C-60). Containers were found elevated in the hot steam table. Temperature of foods was measured to be 50C. Perishable foods need to be kept cold at 4C or lower or hot at 60C or higher. Immediately reheat foods and place food directly into the hot steam table to maintained temperature at 60C. Discussed with staff and staff reheated foods and placed foods back into the steam table.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *The stand alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use.
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 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 approx. 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.*Observed cleaning cloth on counter in server area. Ensure that cleaning cloths are stored directly in sanitizer when not in use. Cloth removed from food contact area during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Food items/ boxes were observed to be stored on the floor in the freezer and walk in cooler. Ensure food is always stored adequately and protected from contamination. Immediately ensure food is stored above the floor.
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The line cooler where food preparation is done was observed to be outside of the food safe zone. The food temperature records indicate the temperatures were within safe zone at the beginning of the day. Ensure temperatures are maintained under 4C at all times. Follow up inspection will be carried out.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *Mechanical dishwasher was tested with test strips and was observed that the sanitizing solution was approx. 50 ppm. This was immediately corrected onsite. The operator has changed the sanitizer bucket,
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?