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Santa Maria Goretti Centre

11050 90 Street NW Edmonton AB T5H 1S5 · Food - General

Official record from Alberta →

Inspection summary

Santa Maria Goretti Centre has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on October 15, 2026, recorded 10 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 5 separate inspections, most recently on October 15, 2026. 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?

  • 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 5 times across 4 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of sanitizer in back of kitchen area was observed to be 0ppm QUAT/chlorine. Operator prepared a fresh chlorine solution during inspection measuring 100-200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were observed stored directly on the floor in the walk-in cooler, and pans of food were observed stored on the floor of the freezer. Ensure all food products are stored at least 15cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid was present in the kitchen on a shelf above the hand-washing sink. Please remove this from the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for testing sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink was not dispensing paper towels at the time of inspection. Ensure the dispenser is maintained in good working condition to facilitate proper handwashing practices.
    • 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?
      • Pest control records were not available during the inspection. Please send records for the last three months 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?
      • several flies were observed in the facility during the inspection. Install an approved fly flight and implement measures to prevent pest entry when bay doors are open.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for the facility was posted in the kitchen during inspection. Please ensure that the permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler door gasket was observed to be damaged and secured with duct tape. Ensure the gasket is properly repaired or replaced to maintain adequate door seal and to ensure it is smooth, durable, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A meat tenderizer that was being stored on-site was observed with dried food debris on its food-contact surfaces. The operator indicated that the equipment is no longer in use at the facility. If the equipment is not intended for use, it should be removed from the premises. If it is to remain in service, it must be thoroughly cleaned and maintained in a sanitary condition at all times to prevent food contamination.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were observed stored directly on the floor in the walk-in cooler, and pans of food were observed stored on the floor of the freezer. Ensure all food products are stored at least 15cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid was present in the kitchen on a shelf above the hand-washing sink. Please remove this from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was measured at 9C. The temperature of cooler/refrigerator must be maintained at or below 4C to ensure food safety. The operator indicated they will schedule for service within 24 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for testing sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink was not dispensing paper towels at the time of inspection. Ensure the dispenser is maintained in good working condition to facilitate proper handwashing practices.
    • 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?
      • 1. The bay door was observed to have holes that could allow for the entry of pest. Please fix all holes to prevent a pest infestation in the facility.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for the facility was posted in the kitchen during inspection. Please ensure that the permit is posted in a location that is visible to the public.
    • 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 lighting fixture close to the dry storage bins at the back of the kitchen had no shatter proof covering. Please ensure the coverings are replaced to prevent physical contamination of food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A meat tenderizer that was being stored on-site was observed with dried food debris on its food-contact surfaces. The operator indicated that the equipment is no longer in use at the facility. If the equipment is not intended for use, it should be removed from the premises. If it is to remain in service, it must be thoroughly cleaned and maintained in a sanitary condition at all times to prevent food contamination.
  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)?
      • Sanitizer test strips were not available for testing sanitizer solutions.
    • 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?
      • 1. The bay door was observed to have holes that could allow for the entry of pest. Please fix all holes to prevent a pest infestation in the facility.
    • 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 lighting fixture close to the dry storage bins at the back of the kitchen had no shatter proof covering. Please ensure the coverings are replaced to prevent physical contamination of food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged/fraying wire strainer. This was discarded by operator once noted by the inspector.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was observed onsite during food preparation. Operator was informed and he made a bleach solution, that was at an optimal concentration of 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were found inside the food items (Sugar and flour) in the dry storage containers. Please ensure all scoops are kept out of food to prevent contamination.2. Bags of carrots were stored on the floor in the walk in cooler. Please ensure all food items are stored off the floor to prevent contamination.
    • 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?
      • 1. The bay door was observed to have holes that could allow for the entry of pest. Please fix all holes to prevent a pest infestation in the facility.2. Mice droppings were observed on the floor by the dishwashing sink. Please clean all droppings and continue to monitor pest activity to prevent a pest infestation.
    • 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 lighting fixture close to the dry storage bins at the back of the kitchen had no shatter proof covering. Please ensure the coverings are replaced to prevent physical contamination of food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A sieve with broken ends was observed drying on a rack. The operator was informed, and he threw the sieve away. Please ensure all utensils are in good condition to prevent contamination of food during preparation or storage.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • One set of lights above the coffee station in the kitchen is missing a shatter-proof cover. Ensure that a shatter-proof cover or the clear plastic light tube covers are provided over these lights in order to contain glass shards in the event that a bulb shatters.
  7. Monitoring Inspection

    2 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?
      • Some mouse droppings were found in the following areas:-the bottom metal shelving units along the cook line in the kitchen-on the shelves in the basement storage roomClean and sanitize the areas as discussed during the inspection. Continue to monitor areas and work with your pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One set of lights above the coffee station in the kitchen is missing a shatter-proof cover. Ensure that a shatter-proof cover or the clear plastic light tube covers are provided over these lights in order to contain glass shards in the event that a bulb shatters.

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