St. Paul Healthcare Centre - Food
4713 48 Avenue St. Paul AB T0A 3A3 · Food - General
Inspection summary
St. Paul Healthcare Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on November 4, 2025, found no infractions.
1 of 9 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: Cleaning and sanitizing and Food temperature control.
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.
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 June 2, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on October 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 9 times across 7 separate inspections, most recently on February 13, 2025. 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.
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT Test strips have expired.Ensure you have valid test strips to determine effective QUAT concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- Faulty faucets lever with several dripping taps noted in the following areas:- 3-compartment sink in dishwashing area- E2 station for vegetables prep- Leaking faucet next to dishwasher
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was thawed using warm running water. Ensure that meat is thawed using any of the following methods:- under refrigeration at 4C or less- completely submerged in cold running water;- as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and- by microwavingImproper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.This was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard. *Repeated violation 9 July 2024
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and dirt noted behind/in between the cookline equipment.Ensure that this area is cleaned and sanitized to prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and dirt noted behind/in between the cookline equipment.Ensure that this area is cleaned and sanitized to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring 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?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard. *Repeated violation 9 July 2024
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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?
- Exhaust hood vent is due for service. Last service was in February 2023.Ensure the vent is serviced to prevent fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 50ppm QUAT.Ensure that sanitizer solutions (three bottles) are at 200ppm QUAT for effective sanitization.All three bottles were replaced and 200ppm QUAT solution was achieved.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Plumbing leak was noted in the underneath the sink used for washing vegetables. Ensure the pipe is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline Vent has dust and grease - ensure this is cleaned and sanitized to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths noted on food prep table. Ensure all used cleaning cloths are returned to sanitizer solution after each use to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline Vent has dust and grease - ensure this is cleaned and sanitized to prevent fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?