Skip to content
Loading map…

St. Michael's Long Term Care Centre - Food

7404 139 Avenue NW Edmonton AB T5C 3H7 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X 1000ppm chlorine solution being used as sanitizer in the servery space. A 100ppm chlorine solution was made during the visit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X No test strips available for testing chlorine sanitizer solution.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • April 23, 2025:X The first-floor green unit servery refrigerator measured ~8-10C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.X The refrigerator in the Millenium Pavillion dining area measured ~8-10C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The first-floor green unit servery cooler measured ~12-14C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.April 23, 2025:X The first-floor green unit servery refrigerator measured ~8-10C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.X The refrigerator in the Millenium Pavillion dining area measured ~8-10C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is mold buildup at the base of the walk-in cooler cooling / fan unit in the area beneath both fan covers.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The sanitizer concentration in several sanitizer buckets had little to no residual. These were refilled during the inspection with sanitizer at ~200 ppm Quat.X Soap was mixed in with the food surface sanitizer in the Millennium Pavilion servery. This was remade with chlorine sanitizer only during the inspection (100ppm).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X A measuring cup was stored in a bag of sugar with its handle directly in the bulk product. This was moved out of the bulk product during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Personal items (sweater & bag) were stored under the prep table on top of equipment. Ensure staff are storing personal items in designated areas away from areas and equipment used during food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The first-floor green unit servery cooler measured ~12-14C. Advised staff to discontinue use of this cooler until it can be maintained at 4C or less.X The thermometer for the stand-up cooler in the Millennium Pavilion is not operational.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Test strips were not available for the chlorine sanitizer in the Millennium Pavilion.
    • 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 paper towel dispenser for the hand washing station in the back of the kitchen was empty. This was refilled during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The speed rack cover in the main kitchen cooler is damaged and uncleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is mold growth on the walk-in cooler shelving.X There is mold growth on the walk-in cooler fan covers.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Several servery refrigerators had thermometers that were either missing or damaged. Please equip refrigerators with functional thermometers for staff to review and record the temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is mold growth on the walk-in cooler shelving.X There is mold growth on the walk-in cooler fan covers.
  9. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • X A container of ready to serve diced mango was found in the walk-in cooler past its "Best Before Date". Staff removed this product during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Raw meat thawing was stored next to RTE foods and was dripping onto the boxes below. The RTE products were moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X A sweater was stored on the side of a prep table. This was moved to the staff clothing hangers during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was a heavy buildup of food debris and splatter on the food carts. Staff started cleaning these once the areas were pointed out during the inspection.X The industrial can opener and holster had a buildup of syrup and dried food on it. This was cleaned during the inspection. X There is mold growth on the walk-in cooler shelving.X There is mold growth on the walk-in cooler fan covers.