Skip to content
Loading map…

Rutherford Heights Retirement Residence - Serveries

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

Official record from Alberta →

Inspection summary

Rutherford Heights Retirement Residence - Serveries has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on June 25, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 8 times across 7 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)?

  • 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 6 times across 5 separate inspections, most recently on May 25, 2026. 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 11 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?

  • 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 4 times across 4 separate inspections, most recently on May 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 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?

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.

14 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?
      • 1st floor servery *Water stained noted on the ceiling tiles near the hot holding unit. Ensure water infiltrations has been addressed and replace the damaged ceiling tiles. *The ceiling tiles above dishwasher were missing. Install the missing ceiling tiles.2nd floor servery*Few baseboards under the dishwasher were either falling off or missing. Please repair/resecure and install missing baseboards. - CORRECTED Baseboards repaired*Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair.*Electrical outlet above the chest freezer was broken, wires were exposed. Please replace the cover CORRECTED Electrical cover replaced
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1st floor servery*Staff was improperly saving food products (e.g., plate of breakfast and bowl of oatmeal) was found sitting on top of the hot holding unit. Unit was not on. Reviewed proper saving requirements and food products were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *1st floor servery: Test strips for approved sanitizer was expired – Quat sanitizer: 2023. Ensure non expired test strips are available.*2nd floor servery: No Quat test strips were found in the servery. Please ensure test strips are available to monitor the concentration of the food safe sanitizer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1s floor servery *Staff member was observed rinsing a cleaning towel in the hand washing sink closest to the walk in cooler. Reviewed with staff that cleaning towels must not be rinsed or washed in the dedicated hand washing sink. This sink must remain clean, unobstructed, and used only for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1st floor servery *Water stained noted on the ceiling tiles near the hot holding unit. Ensure water infiltrations has been addressed and replace the damaged ceiling tiles. *The ceiling tiles above dishwasher were missing. Install the missing ceiling tiles.2nd floor servery*Few baseboards under the dishwasher were either falling off or missing. Please repair/resecure and install missing baseboards. *Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair.*Electrical outlet above the chest freezer was broken, wires were exposed. Please replace the cover
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both serveries:*Signage was posted on both commercial dishwashers stated not to put Airpot coffee holder and lid into the automated dishwasher. Clean interior with warm water and mild detergent. Please ensure all equipment are properly cleaned and sanitized. Add a sanitizing step to manual cleaning if a dishwasher is not used.*Dust and debris accumulation noted on the black Master Craft floor fans. Please clean. Ensure all equipment are in clean condition.*Probe thermometers for food temperatures were being improperly stored and not properly clean/sanitized before and after use. One thermometer was hanging off an equipment rack and the other off the hot holding unit, debris was noted on the thermometer lids. Staff stated they rinse thermometers under water and dry with paper towels because they ran out of alcohol wipes. Ensure probe thermometers are properly cleaned and sanitized before and after use and stored in a manner that prevents contamination.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizer not observed in serveries. Reviewed requirement for a food safe sanitizer and test strips. Ensure serveries are supplied with a food safe sanitizer and test strips.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizer not observed in serveries. Reviewed requirement for a food safe sanitizer and test strips. Ensure serveries are supplied with a food safe sanitizer and test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the 1st floor servery verified at 8.3 C product temperature. Check cooler again in 1 hour to ensure it achieves a temperature of 4.0 C or colder. If cooler cannot maintain a temperature remove food items and replace/repair cooler. Juice dispenser on 2nd floor verified at 7 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in 2nd floor servery is cracked. Replace. Tile baseboard in 1st floor servery is no longer attached. Repair. -- CORRECTED
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizer not observed in serveries. Reviewed requirement for a food safe sanitizer and test strips. Ensure serveries are supplied with a food safe sanitizer and test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the 1st floor servery verified at 8.3 C product temperature. Check cooler again in 1 hour to ensure it achieves a temperature of 4.0 C or colder. If cooler cannot maintain a temperature remove food items and replace/repair cooler. Juice dispenser on 2nd floor verified at 7 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in 1st floor servery and 1st floor dining room were empty. Ensure that paper towel is supplied at hand sink and in dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in 2nd floor servery is cracked. Replace. Tile baseboard in 1st floor servery is no longer attached. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam table on the 2nd floor is not operational and steam table of the 1st floor verified at 68 C and 36 C. Food product (1st floor) tested at 42 C in cambro returning to kitchen. Repair steam table on 2nd floor. Check steam table on 1st floor to ensure it is operational as designed and ensure staff are turning temperature to the correct setting.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • DAL 2 servery had a sanitizer solution at 0 ppm active concentration. This was corrected during the visit. Ensure sanitizer solution and 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?
      • *Exposed electrical plug was observed. Electrical plug under the dishwasher was missing. Ensure all areas are in good repair.*Baseboard tile was observed to be coming undone. Ensure all areas are in good repair and impervious to moisture.
    • 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, fan with dust/debris on the metal piece)
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *No approved sanitizer solution was observed. Discussed with staff members onsite and observed that sanitizer solution was not hooked up to the bulk dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *No paper towel in the paper towel dispenser observed in both serveries. Ensure hand washing supplies are always available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Some plates were observed to be heavily stained. Ensure all plates are in good condition.*Soy milk with bb Feb 18 was observed. Ensure product are rotated adequately (FIFO).*Used cloths observed to be sitting on the counters and on the hand sink. Ensure adequate management of the cloths as discussed onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Exposed electrical plug was observed. Electrical plug under the dishwasher was missing. Ensure all areas are in good repair.*Baseboard tile was observed to be coming undone. Ensure all areas are in good repair and impervious to moisture.
    • 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, fan with dust/debris on the metal piece)
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • DAL 1 - Quats sanitizer verified at 0 ppmDal 2 - no quat sanitizing solution observed. Disinfectant only. Ensure food safe sanitizer is available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • DAL 1 fridge verified at 8 C. Ensure that cooler can maintain a temperature of 4.0 C or colder at all times. DAL 1 juice dispenser verified at 38 C. Dispenser is not working. Discontinue use and repair unit.
    • 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 not available in serveries. Test strips from kitchen given to staff during inspeciton.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • DAL 1 - paper towel dispenser not working DAL 2 - Paper towel dispenser was empty
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DAL 2 - leak at hand sink. Repair
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding verified at 53 C (omelet), soup 64 C, hashbrowns 62 C. Steam table in DAL 2 is not operational or not on and steam table in DAL 1 servery is not in use. Reviewed requirement for hot holding. Repair hot holding unit. Ensure that food items are stored directly inside steam table and steam table is pre-heated prior to meal service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge verified at 10 C ambient air temperature and product temperature. Discard food items. Repair or replace fridge. DAL 2 juice dispenser verified at 20 C. Dispenser is not operating. Cease use and repair unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DAL 1 - *Exposed wood surfaces were observed in the kitchen in several areas under the food preparation areas (i.e. cupboards). Ensure all areas are impervious to moisture and easily cleanable. Dal 2- *Exposed wood surfaces were observed in the kitchen in several areas under the food preparation areas (i.e. cupboards). The back of the cupboard under the juice dispenser was observed to becoming undone. Ensure all areas are impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dal 2- *Cleaning in several areas was observed to be needed. Areas were shown to the operator (i,e, ceiling above the handwashing sink, cupboard under food prep area)

Nearby inspected facilities

Own this business? Add a badge to your website