Skip to content
Loading map…

Shepherd's Care Kensington Village - Food

12603 135 Avenue NW Edmonton AB T5L 5B2 · Food - General

19 inspections

  1. Monitoring 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?
      • Pest control measures are ongoing. Recent pest control reports indicated some pest activity in the facility. Continue to follow the recommendations set out by the pest control operator, thoroughly clean and sanitize all affected areas, and provide reports to the undersigned 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?
      • X Main Kitchen - The wall / area around the entrance to the clean equipment storage across from the prep area is not properly finished (paint chips, exposed drywall, gaps between sections, etc.)X Main Kitchen - The finish on one of the ceiling tiles above the steam table is peeled away exposing an unfinished surface that is difficult to clean and maintain. X Main Dining Room - The wall above the sink backsplash in the main dining room has paint chipped and peeled exposing unfinished drywall above.X Main Dining Room - The corner of the wall between the sink and stand-up cooler in the main dining room drink area is damaged. Paint is bubbled and peeling in a manner consistent with moisture infiltration. Find and repair the source of the moisture infiltration, remove damaged building materials before replacing with new materials and refinishing.X LTC 2 – The wall across from the servery is damaged – paint is chipped exposing unfinished drywall.X DAL – the wall above the baseboards beside the utility room in the DAL servery is damaged – paint is chipped exposing unfinished drywall.X Cottage – the wall above the dishwashing sink backsplash beneath the chemical dispenser is damaged – paint has peeled exposing unfinished drywall.Ensure finishes are smooth, easy to clean, and non-absorbent to moisture
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X LTC 2 – The food service carts are dirty – food debris buildup observed X LTC 2 – Syrup / build up observed on the underside of the juice dispenser above the nozzles.
  2. 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?
      • Pest control measures are ongoing. Recent pest control report indicated some pest activity in the facility. Continue to follow the recommendations set out by the pest control operator, thoroughly clean and sanitize all affected areas, and provide reports to the undersigned for review.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Main Kitchen - Fresh strawberries were soaking in a container next to prep sinks with raw meat in them. Staff were observed moving unpackaged raw meat out of the water on one side of the sink over onto the counter on the other side of the strawberries. Staff were instructed to move the strawberries before continuing with removing the other raw meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Main Kitchen – Staff personal belongings were stored on top of packages of bottled drinks in the dry storage room. These were removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Main Kitchen - Unpackaged raw chicken and other packaged meats were observed thawing in stagnant water in the prep sink. The temperature of the raw meat measured ~10-15C. Various thawing meats were sorted and placed into the refrigerator.X 1st LTC – a container of coffee creamers was stored at room temperature. These were moved back into the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X DAL – chemical dishwashing machine was being used to wash dishes prior to checking the chemical sanitizer concentration. No chlorine residual was available when tested.- Staff did not know which test strips were appropriate to use and how to check for the appropriate concentration. The dishwashing machine was primed during the inspection until chlorine ran through the lines into the machine. Chlorine sanitizer measured ~100ppm when retested.
    • 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?
      • X Pest control measures are ongoing. Recent pest control report indicated some pest activity in the facility. Continue to follow the recommendations set out by the pest control operator, thoroughly clean and sanitize all affected areas, and provide reports to the undersigned for review on a regular basis.X Main Kitchen – A dead cockroach found in trap in the bread shelf.X 2nd LTC - A dead cockroach and frass were found in the cupboard beneath the juice dispenser. Staff were directed to clean and disinfect this area during the inspection.X DAL – A dead mouse on a sticky trap and droppings were found in the utility room. The mouse and trap were discarded during the inspection.X DAL - The space next to the utility room sharing a common wall is a storage area with a large garage style door. A large gap was noted at the bottom corner of the garage door and wall as well as debris that could be used as nesting material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Main Kitchen – There is dust accumulation on the fan above the prep area.X 1st LTC – Probe thermometer stored with other non-food preparation related items (pens, tape, clips, stickers, used saran wrap, etc.). X DAL – the ice machine has a biofilm building up on the water distribution tube and other parts of the assembly inside the ice machine.X Cottage – the ice machine has a biofilm building up on the water distribution tube and other parts of the assembly inside the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Main Kitchen – There is dust accumulation on the ceiling tile next to the vent in the kitchen above the prep area.X 2nd LTC - Food buildup and splatter noted in the servery including:- The floor left of the steam table- The area where the garbage can is stored next to the residential stove / oven
  4. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Ongoing pest control treatment - continue to complete recommendations and treatments from the pest control operator and continue thorough cleaning throughout affected areas.
  5. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Ongoing pest control treatment - continue to complete recommendations and treatments from the pest control operator and continue thorough cleaning throughout affected areas.
    • 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 The metallic T-Bar grid on the ceiling and trim around the elevator, spreading out from above the back end of the dishwasher, show signs of deterioration and rust and is difficult to maintain / keep clean.
  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • X Mouse droppings were found in the DAL servery utility room and corner under the dish washing area next to the trap / bait station. A different pest control operator has been contracted to inspect, treat, and eradicate the pest infestation.Clean and disinfect affected areas.May 30, 2025:- Treatment for cockroaches is ongoing. Continue to complete recommendations and treatments from the pest control operator and keep up with thorough cleaning throughout.
    • 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 The metallic T-Bar grid on the ceiling and trim around the elevator, spreading out from above the back end of the dishwasher, show signs of deterioration and rust and is difficult to maintain / keep clean.
  7. Monitoring Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • X Live cockroaches were noted in the main kitchen at various stages of their life cycle including adults and nymphs. X Mouse droppings were found in the DAL servery utility room and corner under the dish washing area next to the trap / bait station. A different pest control operator has been contracted to inspect, treat, and eradicate the pest infestation.Clean and disinfect affected areas.
    • 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 The metallic T-Bar grid on the ceiling and trim around the elevator, spreading out from above the back end of the dishwasher, show signs of deterioration and rust and is difficult to maintain / keep clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The current level of cleaning and sanitation noted is not adequate. Food debris and food buildup noted in several hard-to-reach areas and on equipment that should be deep cleaned more frequently. Enhanced thorough deep cleaning of all areas and equipment (including the outside and inside of garbage bins, casters, carts, etc.) is needed to remove all possible sources of food from the pests.
  8. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Increase the cleaning and sanitizing schedule for all equipment and areas.Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 The floor covering at the transition into the walk-in cooler in the main kitchen is missing exposing the wood underneath. This area is uncleanable and collecting debris and grime.
  9. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal jackets were contacting a cart of clean dishes in the dry storage room. Relocate storage of personal items to prevent contamination of facility items.
    • 15. Is the facility free of a pest infestation?
      • December 12, 2024:Dead cockroaches found under the front line and in the 2nd floor servery cupboards.Increase the cleaning and sanitizing schedule for all equipment and areas.Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 The floor covering at the transition into the walk-in cooler in the main kitchen is missing exposing the wood underneath. This area is uncleanable and collecting debris and grime.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is a buildup of syrup / juice on the underside of the 2nd floor servery juice dispenser in the spaces between and above the nozzles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation was noted on the fan located on top of the ice machine. Please clean fan. *Dust accumulation was noted on the ice scoop holder. Holder was just above the ice machine and next to the dusty fan. Please clean holder and consider relocating holder to another area to protect from contamination.
  10. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal jackets were contacting a cart of clean dishes in the dry storage room. Relocate storage of personal items to prevent contamination of facility items.
    • 15. Is the facility free of a pest infestation?
      • December 12, 2024:Dead cockroaches found under the front line and in the 2nd floor servery cupboards.Increase the cleaning and sanitizing schedule for all equipment and areas.Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 The paint on the wall behind the ice container in the main dining room drink area is peeling.X The floor covering at the transition into the walk-in cooler in the main kitchen is missing exposing the wood underneath. This area is uncleanable and collecting debris and grime.X The wall behind the cottage servery hand washing sink is not properly finished. The paint on the wall is peeled / chipped.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of a number of the dining room tables in the cottage have a buildup of food debris on them.X There is mold growth on the walk-in cooler shelving. X The speed racks in the walk-in cooler are dirty.X There is a buildup of syrup / juice on the underside of the 2nd floor servery juice dispenser in the spaces between and above the nozzles.X There was food debris on the back of the refrigerator door handle in the cottage servery. This was cleaned and sanitized by staff during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation was noted on the fan located on top of the ice machine. Please clean fan. *Dust accumulation was noted on the ice scoop holder. Holder was just above the ice machine and next to the dusty fan. Please clean holder and consider relocating holder to another area to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Hard to reach areas in the kitchen (under sinks, equipment, front line, etc.) and servery areas have a buildup of dust and food debris.
  11. Monitoring Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • December 12, 2024:Dead cockroaches found under the front line and in the 2nd floor servery cupboards.Increase the cleaning and sanitizing schedule for all equipment and areas.Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 The paint on the wall behind the ice container in the main dining room drink area is peeling.X The floor covering at the transition into the walk-in cooler in the main kitchen is missing exposing the wood underneath. This area is uncleanable and collecting debris and grime.X The wall behind the cottage servery hand washing sink is not properly finished. The paint on the wall is peeled / chipped.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of a number of the dining room tables in the cottage have a buildup of food debris on them.X There is mold growth on the walk-in cooler shelving. X The speed racks in the walk-in cooler are dirty.X There is a buildup of syrup / juice on the underside of the 2nd floor servery juice dispenser in the spaces between and above the nozzles.X There was food debris on the back of the refrigerator door handle in the cottage servery. This was cleaned and sanitized by staff during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Hard to reach areas in the kitchen (under sinks, equipment, front line, etc.) and servery areas have a buildup of dust and food debris.
  12. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Continued improvement indicated by pest control operator according to management. Please send pest control reports indicating the pests have been eradicated to this office. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
  13. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Personal items stored on top of food / products used for client service in the DAL servery cupboardX A spoon was stored in the brown sugar container in the 2nd floor servery. The spoon was removed during the inspection. Ensure scoops used are stored in a manner that prevents contamination of the bulk supply.X Bottled / canned drinks as well as boxes of condiments were stored on the ground in the dining room dry storage area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The steam table in the DAL servery was not to temperature when loading up with food. The far-right steam table basin measured 45C. This same basin was measured near the end of lunch service and had not reached the minimum 60C for hot holding. Site instructed to discontinue using this basin for future food service until repaired.X Resident food left out at room temperature in the 2nd floor servery, stored on top of the lid to the steam table. Staff discarded this during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The main kitchen high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C/160F at the dish level during the visit. The maximum temperature recorded at the dish level was ~69C/156F. Site operator advised to switch to manual sanitizing and to switch to single service utensils if necessary or to use the other dishwasher in the DAL servery.
    • 15. Is the facility free of a pest infestation?
      • Continued improvement indicated by pest control operator according to management. Please send pest control reports indicating the pests have been eradicated to this office. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.X Mouse droppings noted in the DAL servery utility closet where the hot water tank used to be. Clean up the area and monitor for any new activity.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • X Used PPE (disposable mask and eye shield) was noted in the elevator between the kitchen and 2nd floor servery. Ensure used disposable PPE is discarded and not reused.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The chest freezer in the cottage servery has an unfinished wood surface inside of it that is dirty and uncleanable. Please remove and refinish / replace with a material that is smooth, easy to clean, and non-absorbent to moisture before putting back into the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The juice machine in the 2nd floor servery has a build-up of syrup on it and the hard-to-reach areas above the nozzles. X The industrial can opener in storage was dirty. This was cleaned and sanitized during the inspection.
  14. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Continued improvement indicated by pest control operator. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The chest freezer in the cottage servery has an unfinished wood surface inside of it that is dirty and uncleanable. Please remove and refinish / replace with a material that is smooth, easy to clean, and non-absorbent to moisture before putting back into the freezer.
  15. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Continued improvement indicated by pest control operator. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 Several walls in the DAL servery area are worn. The walls have paint chips, and pits in it rendering the areas difficult to clean.- Repairs have been scheduled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The chest freezer in the cottage servery has an unfinished wood surface inside of it that is dirty and uncleanable. Please remove and refinish / replace with a material that is smooth, easy to clean, and non-absorbent to moisture before putting back into the freezer.
  16. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • X Staff were observed handling dirty dishes and then clean dishes without changing their gloves and washing their hands between the two activities.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Main kitchen dishwasher was overloaded repeatedly during the inspection and would stop mid cycle as the “cleaned” dishes hit the sensor at the end of the dish pit area. Dishes are not properly sanitized when this occurs. The final rinse temperature when this happens does not reach adequate sanitizing temperature of 71C at the dish level.X The main kitchen high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. The maximum temperature recorded at the dish level was ~65-69C. Site operator advised to switch to manual sanitizing and to switch to single service utensils if necessary.X The low-temp chlorine dishwashing machine in the DAL servery had no residual when tested. The sanitizer line was re-primed during the inspection and measured 100 ppm chlorine.
    • 15. Is the facility free of a pest infestation?
      • Continued improvement indicated by pest control operator. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 Several walls in the DAL servery area are worn. The walls have paint chips, and pits in it rendering the areas difficult to clean.- Repairs have been scheduled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The chest freezer in the cottage servery has an unfinished wood surface inside of it that is dirty and uncleanable. Please remove and refinish / replace with a material that is smooth, easy to clean, and non-absorbent to moisture before putting back into the freezer.
  17. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The chlorine level was tested to be <25ppm at the mechanical dishwasher in the cottage servery. The chlorine sanitizer was replaced during the inspection and the concentration retested to be 100 ppm during the inspection.
    • 15. Is the facility free of a pest infestation?
      • - No live cockroaches were noted at the time of the visit, but activity was noted in some of the monitoring stations.X Mouse droppings were noted in the DAL servery utility room. Clean the droppings and treat for mice accordingly. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and continue to follow recommendations and treatment schedule from the pest control operator.
    • 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 Several walls in the DAL servery area are worn. The walls have paint chips, and pits in it rendering the areas difficult to clean.
  18. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Areas noted in the previous report have been cleaned and sanitized. Most recent pest control reports provided. Continue to clean and sanitize all equipment and areas extensively. Send reports / updates to this office and follow recommendations from the pest control operator.
  19. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used cleaning cloths were used to wipe surfaces. These were moved to the sanitizer buckets containing 200ppm quat solutions during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • X Dishwashing staff member did not wash their hands between handling dirty dishes and clean dishes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X There is mold growth in the walk-in cooler on the shelves, tray lining smaller containers of sauces, containers of pie filling, and containers of molasses. Clean and sanitize the equipment, items and discard any expired products in that area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X Dishwasher was overloaded repeatedly during the inspection and would stop mid cycle as the “cleaned” dishes hit the sensor at the end of the dish pit area. Dishes are not properly sanitized when this occurs even though they eventually pass through the dishwasher. The final rinse temperature when this happens does not reach adequate sanitizing temperature of 71C at the dish level.
    • 15. Is the facility free of a pest infestation?
      • X Mouse droppings were found in the mechanical room (hot water tank area) of the DAL Servery. Clean up the droppings and contract a pest control operator to treat for the mice. X Live cockroaches were noted in the pipe areas under the dish pit and in the DAL servery. There was a buildup of cockroach droppings on the wall / pipe in the dish pit area. Contract the services of a professional pest management company to inspect, treat, and eradicate the infestations.Continued thorough cleaning and sanitizing of all surfaces and equipment is required in addition to the pest control operator’s treatments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is an accumulation of food debris on the carts in the building including the kitchen, LTC and DAL serveries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of cockroach droppings on the pipes and wall under the dish pit.