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St. Joseph's Auxiliary Hospital - Food

10707 29 Avenue NW Edmonton AB T6J 6W1 · Food - General

Official record from Alberta →

Inspection summary

St. Joseph's Auxiliary Hospital - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on April 17, 2026, found no infractions.

2 of 8 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: Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on September 4, 2025. 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?

  • 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 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on September 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on September 4, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 12, 2024. 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?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 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 hand washing sink in the back area was obstructed by a cart and had a bus pan stacked on top of the basin. These were removed during the inspection.
    • 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?
      • *Fruit flies observed in the kitchen. Ensure pest control monitoring and action is taken.September 4, 2025:X Small flies observed in the dishwashing area
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Reused small yogurt containers observed to be used for storage of spices and meat products (i.e. raw ground beef). Ensure food safe containers are used. Food safe containers will not transfer non-food chemicals into the food and are able to be cleaned and sanitized multiple times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Several food bins in disrepair. Lids for several containers observed in disrepair as well. Ensure all equipment is in good repair and easily cleanable and impervious to moisture.September 4, 2025:X Several damaged food containers and lids were observed.X Noted damaged non-dishwasher safe plastic containers being used to store foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Mold growth observed on the walk-in cooler storage racksX The shelving in the walk-in freezer is dirtyX The speed rack cover in the drink cooler is damaged. X There is mold and syrup buildup on the underside of the juice dispenser above the nozzles. X Dried on food debris was noted on the meat slicer on and under the blade guard.X The carts used to transport food are not being cleaned and sanitized adequately. A colored biofilm was noted on one of them after it was “cleaned” in the cart rinse area and the underside of the cart had visible food splatter and stains on it. X The wire racks placed on top of the dishracks are dirty, damaged, and uncleanable. X The temperature gauge on the hot holding transport units are damaged / not working properly.X One of the units is damaged and uncleanable.X There is food debris and buildup on several of the hot holding transport units / are not being cleaned and sanitized thoroughly
  4. Monitoring Inspection

    5 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?
      • *Fruit flies observed in the kitchen. Ensure pest control monitoring and action is taken.
    • 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?
      • *Gaps in between the exit door and floor were observed. Please ensure weatherstripping is in good repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Best before date for buttermilk was observed to be Jan 22, 2025. This product appears to be used 1 month after listed BB. Ensure product is rotated and used in a safe food matter (FIFO).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Scoops in bulk product. Ensure bulk product is protected from contamination. *Reused small yogurt containers observed to be used for storage of spices and meat products (i.e. raw ground beef). Ensure food safe containers are used. Food safe containers will not transfer non-food chemicals into the food and are able to be cleaned and sanitized multiple times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Walk in cooler latch broken. Ensure walk in cooler is able to be shut in order to maintain adequate temperature. Ensure all equipment is in good repair.*Several food bins in disrepair. Lids for several containers observed in disrepair as well. Ensure all equipment is in good repair and easily cleanable and impervious to moisture.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 4th basin from the left on the steam table in the 2nd floor servery was below 60C during meal service.August 26 - Basin measured 50C during the lunch service. Staff advised to not use this basin unless it can reach a minimum temperature of 60C or greater.X The 2nd and 4th basin from the left on the steam table in the 3rd floor servery were below 60C during meal service.August 26 - 2nd basin was off to hold cold items, 4th basin measured ~32C. Staff advised to not use this basin unless it can reach a minimum temperature of 60C or greater.X Soups were held at room temperature.August 26, 2024 - the hot holding unit in the servery was unplugged, the texture modified soup was held at room temperature. There were also multiple bowls of soup pre portioned and unused. X August 26, 2024 - Several plated dishes of food were stored at ambient temperature under the heat lamp (turned off) measuring a surface temperature of ~28C. Ensure all food requiring hot holding are held at a minimum 60C or greater at all times until service is completed.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The 4th basin from the left on the steam table in the 2nd floor servery was below 60C during meal service.X The 2nd and 4th basin from the left on the steam table in the 3rd floor servery were below 60C during meal service.X Texture modified soups, mashed potatoes, and gravy were held at ambient temperatures during meal service.Ensure foods requiring hot holding are maintained at a minimum 60C or greater.
    • 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 surface of the counter in the staff cafeteria area where the ice / water machine is located is showing signs of moisture damage and staining. Please remove any damaged building materials and refinish the surface so that it is moisture resistant, smooth, and easy to clean.
  7. Demand 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 The surface of the counter in the staff cafeteria area where the ice / water machine is located is showing signs of moisture damage and staining. Please remove any damaged building materials and refinish the surface so that it is moisture resistant, smooth, and easy to clean.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The scoop for the sugar was stored with its handle in the product. This was stored in a manner that prevented the scoop from touching the product during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Can openers had a buildup of food debris on them. These were cleaned during the inspection.

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