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Shepherd's Care Eden House - Serveries

2759 109 Street NW Edmonton AB T6J 5S4 · Food - General

Official record from Alberta →

Inspection summary

Shepherd's Care Eden House - Serveries has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 22, 2024. The most recent inspection, on October 6, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on July 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 19, 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 once on February 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 separate inspections, most recently on March 4, 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 8 times across 4 separate inspections, most recently on February 19, 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • X 3rd & 5th - The edge of the countertop surface of the islands on the 3rd floor and 5th floor are chipped / damaged exposing the surface beneath.Repairs underway
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X 1st floor – The sanitizer concentration in the spray bottle measured 0ppm Quat. The dispenser was run for a few seconds to allow the concentration to come through into the dispenser lines. The bottle was refilled during the inspection with ~2-300 ppm Quat sanitizer solution directly from the dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X 3rd floor – Staff personal items stored on top of equipment meant for food service in the cupboard. This was moved to a separate shelf during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • X 2nd floor – The sanitizer concentration in the spray bottle measured ~1000ppm or greater Quat. This was dumped and refilled with ~2-300ppm Quat sanitizer solution during the inspection directly from the dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X 5th floor - The paper towel dispenser in the dishwashing room above the hand-washing sink is empty.X 3rd floor – Hand washing sink in the dishwashing room does not work. No water comes out the faucet / sensor does not work.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X 3rd & 5th - The edge of the countertop surface of the islands on the 3rd floor and 5th floor are chipped / damaged exposing the surface beneath.
  5. Risk Management Inspection

    3 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?
      • Sides of laminated material on side of countertop on the 4th floor are damaged or wood underneath is exposed. Repair. Dec 20, 2024:Endcap was replaced but the edge of the countertop is still chipped exposing wood underneath.July 10, 2025- Edge of the island countertop is still chipped exposing wood underneath
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Endcaps on the edges of the servery countertops / islands on the 3rd and 5th floor serveries are missing exposing the wood underneath.July 10, 2025:- Additional areas missing end caps including the 1st floor corner of the island and 6th floor corner of the island.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X There is an unfinished sheet of plywood being used as a shelf under the 5th floor servery microwave.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Quat sanitizer in spray bottles at room temperature tested to have concentrations ranging from 500pmm to over 1000ppm. These were diluted to ~200ppm Quat during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X 6th floor servery – ice scoop was stored with its handle in the ice it was stored with. This was removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X 1st & 3rd floor serveries - Probe thermometers were improperly stored with items not associated with food service / food preparation (ie. Business cards, keys, etc.).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X 1st floor servery - A container of meat was stored at room temperature. The meat measured ~37C and was reheated at the time of the inspection.X 1st floor servery - Observed food being improperly reheated. Food was not reheated to at least 74C before being served.X 1st floor servery – Two plates of food were kept at room temperature inside the insulated food transport equipment with the door loosely secured. Plated foods were placed into the refrigerator at the time of the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Staff who handle food / operate the food service area do not display adequate food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sides of laminated material on side of countertop on the 4th floor are damaged or wood underneath is exposed. Repair. Dec 20, 2024:Endcap was replaced but the edge of the countertop is still chipped exposing wood underneath.July 10, 2025- Edge of the island countertop is still chipped exposing wood underneath
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Endcaps on the edges of the servery countertops / islands on the 3rd and 5th floor serveries are missing exposing the wood underneath.July 10, 2025:- Additional areas missing end caps including the 1st floor corner of the island and 6th floor corner of the island.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X There is an unfinished sheet of plywood being used as a shelf under the 5th floor servery microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Sanitizer dispensers on several care floors were not dispensing the correct food safe concentration. Sanitizer solutions were tested at ~22C from the dispensers and spray bottles to be at concentrations between 500ppm to over 1000ppmUntil the dispensers are repaired - ensure staff dilute and test the Quat sanitizer solutions used on the food prep surfaces ~200-400ppm.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X A plate of soup and honeydew was stored on top of the dishwasher on the 6th floor servery. These were discarded during the inspection. X Prepared trays of food were stored at room temperature on the 3rd floor servery. These were placed in the refrigerator during the inspection. Staff instructed to reheat the food items to at least 74C prior to service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sides of laminated material on side of countertop on the 4th floor are damaged or wood underneath is exposed. Repair. Dec 20, 2024:Endcap was replaced but the edge of the countertop is still chipped exposing wood underneath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Endcaps on the edges of the servery countertops / islands on the 3rd and 5th floor serveries are missing exposing the wood underneath.X The drawers in the 5th floor servery island are broken.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed food items (prepared tray and food on rolling cart) at room temperature on 4th floor servery. Reviewed requirements for hot holding of food items. Ensure that food items are kept in the cambros until food service is completed. Food should not be left on the counter at room temperature. Observed temperature logs. Logs indicated meals where food was verified at <60 C and staff reheated - good. Please ensure that food items are reheated to an internal temperature of 74 C. Reviewed steps to reduce temperature after heating (ie. stirring, etc).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sides of laminated material on side of countertop on the 4th floor are damaged or wood underneath is exposed. Repair.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The first and second floor hand washing sink in the dish washing areas were out of order. April 22, 2024:X 5 of the 6 hand washing sinks in the dishwashing area of the serveries were not operational.May 2, 2024- Parts / batteries for the sinks are on order. Staff to use alternative sink until these have been repaired.
  11. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Sanitizer dispenser in several of the servery dish washing areas are not dispensing at the correct concentration - One was too low (<100ppm) and others were too high (1000ppm+). Adjust / repair the sanitizer dispensers so a concentration of ~200-300ppm is dispensed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Noted a number of entries on the food temperature logs where the received / holding temperatures were below 60C with no notes for any corrective actions taken.X The refrigerator temperature in the 6th floor dining area measured ~8C. The temperature dial on this refrigerator was set to a setting below (warmer than) the "recommended" setting. This was adjusted during the inspection to the "recommended" setting during the inspection. Ensure the temperature in this refrigerator is maintained at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The first and second floor hand washing sink in the dish washing areas were out of order. April 22, 2024:X 5 of the 6 hand washing sinks in the dishwashing area of the serveries were not operational.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Staff who handle food / operate the food service area do not have adequate food safety training. - Ensure at least one staff member per shift (during meals) has completed a food safety course that meets Section 31 of the Food Regulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X One of the dishwashing machines on the care floor serveries is out of order.Dishes from this floor are being washed on another floor.

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