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Rutherford Heights Retirement Residence - Kitchen

949 Rutherford Road SW Edmonton AB T6W 0E5 · Food - General

Official record from Alberta →

Inspection summary

Rutherford Heights Retirement Residence - Kitchen has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on June 25, 2026, found no infractions.

3 of 15 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.

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 3 times across 3 separate inspections, most recently on May 25, 2026. 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 9 times across 8 separate inspections, most recently on June 19, 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?

  • 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 8 times across 6 separate inspections, most recently on May 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 19, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 grey liner on the prep tables used to store equipment was no longer in good condition, rips and food products were being trapped in the edges/corners. Please replace.*Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair. CORRECTED caulking along the dishwashing table was replaced.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer was expired – Quat sanitizer: Oct 31 2016. Ensure non expired test strips are available.
    • 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 grey liner on the prep tables used to store equipment was no longer in good condition, rips and food products were being trapped in the edges/corners. Please replace.*Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Metal strainer was found in disrepair – broken and metal pieces were missing. Remove from food handling. Ensure all equipment is in good repair. Strainer was discarded on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris accumulation noted inside the prep table cooler and the two microwaves. Clean and sanitize the equipment.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • *Four ceiling tiles were observed to have a patterned, acoustic design that is not easy to clean Replace with smooth, easy to clean and impervious to moisture ceiling tiles.*Water stained were observed on celling tiles in the dry storage room. Investigate and ensure there are no leaks. Replace with smooth, easy to clean and impervious to moisture ceiling tiles.
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Dishwasher was unable to reach adequate final rinse temperature at the gauge and plate level after multiple cycles. Manager called for repairs during inspection. Please complete manual dishwashing until dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Four ceiling tiles were observed to have a patterned, acoustic design that is not easy to clean Replace with smooth, easy to clean and impervious to moisture ceiling tiles.*Water stained were observed on celling tiles in the dry storage room. Investigate and ensure there are no leaks. Replace with smooth, easy to clean and impervious to moisture ceiling tiles.
  7. 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 cooler and walk in freezer. Reorganize cooler and freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected later in day: kitchen manager sent photos confirming all food products were elevated off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of sticky residues on the nozzles inside the juice machine. Clean nozzles and add to cleaning schedule. Corrected later in the day: kitchen manager sent photos confirming cleaning was completed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Walk in cooler door was observed to be hard to open. The floor appeared to be raised and impeding the opening of the walk-in cooler. Ensure all equipment is in good repair.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Walk in cooler door was observed to be hard to open. The floor appeared to be raised and impeding the opening of the walk-in cooler. Ensure all equipment is in good repair.
  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Walk in cooler door was observed to be hard to open. The floor appeared to be raised and impeding the opening of the walk-in cooler. Ensure all equipment is in good repair.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Walk in cooler door was observed to be hard to open. The floor appeared to be raised and impeding the opening of the walk-in cooler. Ensure all equipment is in good repair.
  11. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • * What appears to be a metal piece from the metal scrubber on the strainer was observed. Ensure all equipment is inspected after cleaning to ensure resident safety.*Used cloths observed to be sitting on the counters and on the hand sink. Ensure adequate management of the cloths as discussed onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Walk in cooler door was observed to be hard to open. The floor appeared to be raised and impeding the opening of the walk-in cooler. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Some areas were observed to be needing sanitation (i.e. food splashes on the wall under the dishwasher, vents above the food preparation areas, mixer, preparation table etc.)
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer verified at 0 ppm. Replaced by staff during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up observed under equipment, hard to reach areas, under shelves, ventilation canopy filters, and fan cover in walk-in cooler. Clean
  14. 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?
      • * Wall in the dry storage area was observed to be in unfinished (porous). Ensure all surfaces are impervious to moisture and easily cleanable.
  15. Risk Management 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?
      • * Wall in the dry storage area was observed to be in disrepair (exposed dry wall in several areas). Ensure all surfaces are impervious to moisture and easily cleanable. *Caulking was observed to be in disrepair around the dishwashing pit (with signs of heavy use). Ensure caulking is in good repair to protect from water infiltration and easy cleaning and disinfecting.*Ceiling tiles not in place above the grill area. Ensure all ceiling tiles are in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Overall sanitation has been improved. However, cleaning was observed to be needed in several areas (i.e., dry storage areas, under dishwasher, ceiling tiles around air vents etc.). Areas were shown to the operator. Ensure all areas are cleaned and maintained.

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