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Shepherd's Care Vanguard - Serveries

10311 122 Avenue NW Edmonton AB T5G 0K8 · Food - General

Official record from Alberta →

Inspection summary

Shepherd's Care Vanguard - Serveries has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on May 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 6, 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 2 times on April 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on July 8, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed covered plated breakfast meal stored in microwave in West 4th floor servery (10:30am). Reviewed ensuring that food items are stored at a safe temperature (4 C or colder OR 60 C or hotter). Food discarded during inspection. Review alternatives for food if a client is not available at meal time.No thermometer in the West 4th floor servery. 3 thermometers observed in East 4th floor servery. Thermometer moved from east to west cooler during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 4th floor - servery hand sink is operational3rd floor - servery sink 24 C water temperature 2nd floor - dining room sink 34 C and servery sink 32 C 1st floor - dining room sink 42 C and servery sink 35 C. Facility is having issues with hot water tank. Scheduled replacement Tuesday April 30. Reviewed ensuring sinks are supplied with hot and cold running water (or if mixing/single sink warm water). Water should be sufficient temperature to allow for hand washing while ensuring safety of residents at resident accessible hand sink (49 C max).
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in the 1st & 2nd floor serveries were verified at 0 & 50 ppm. Cleaning cloths observed outside of sanitizer. Solutions emptied and refilled. One solution was not dispensing chemical (dispenser tube not in concentrate). Ensure that staff are checking concentration of solutions with test strips and replacing as required .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4th floor West fridge verified at 6 C product & air temperature. Observed that seal to fridge is in disrepair and does not ensure a tight seal of the fridge. Ensure cold storage units can maintain a temperature of 4.9 C or colder. Ensure seal is replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure that staff are checking concentration of solutions with test strips. Ensure that serveries are supplied with test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 4th floor - servery hand sink is operational3rd floor - servery sink 24 C water temperature 2nd floor - dining room sink 34 C and servery sink 32 C 1st floor - dining room sink 42 C and servery sink 35 C. Facility is having issues with hot water tank. Scheduled replacement Tuesday April 30. Reviewed ensuring sinks are supplied with hot and cold running water (or if mixing/single sink warm water). Water should be sufficient temperature to allow for hand washing while ensuring safety of residents at resident accessible hand sink (49 C max).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule observed. Ensure servery is provided with written cleaning schedule. April 25 -cleaning schedules and records in some serveries were completed and others were not fully documented. Ensure staff are filling records.

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