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Sturgeon Community Hospital - Patient Food Sevices - Production Kitchen and Cafeteria

201 Boudreau Road St. Albert AB T8N 6C4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update Feb 25, 2026:Received e-mail with pictures showing that the exhaust canopies were cleaned but that there were some areas missed and that a request has been made to do spot cleaning. It was indicated an update will be provided once this has been completed. Previous observations:-There was a bit dust on the exhaust canopies above the grills in the production/cooking areaThese areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update Jan 29, 2026:Received e-mail indicating that cleaning for the exhaust canopies is scheduled for Feb 8 and that an update will be sent once completed. Previous observations:-There was a bit dust on the exhaust canopies above the grills in the production/cooking areaThese areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrections made:-Picture received showing handwash sink having been cleaned. -It was indicated the dust on the exhaust canopies above the grills in the production/cooking area had not been cleaned yet, but a request has been made to have this done. Have the exhaust canopies thoroughly cleaned. E-mail pictures once completed. Previous observations:-There was a build of a food and debris underneath the stock pot station and ovens in the production/cooking area.-There was a bit dust on the exhaust canopies above the grills in the production/cooking area-There was staining and hard water build up on the sinks and surrounding walls. -There was a build up of debris and some packets of food under the shelves in the dry storage room. These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrections made:-Picture received showing the floor underneath the production/cooking area equipment had been cleaned. -It was indicated the dust on the exhaust canopies above the grills in the production/cooking area had not been cleaned yet, but a request has been made to have this done. -It was indicated that the hard water build up and stains on and around the handwash sinks were still in the process of being worked on, but that the sinks were being cleaned on a daily basis. Have the exhaust canopies and handwash sinks thoroughly cleaned. E-mail pictures once completed. Previous observations:-There was a build of a food and debris underneath the stock pot station and ovens in the production/cooking area.-There was a bit dust on the exhaust canopies above the grills in the production/cooking area-There was staining and hard water build up on the sinks and surrounding walls. -There was a build up of debris and some packets of food under the shelves in the dry storage room. These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Used blue wiping cloths were placed on the counters in the production/cooking area.Used wiping cloths are not to be placed on counters. They must be immersed in fresh sanitizer solution to prevent bacterial growth or they are to be used once and placed in a hamper to be washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was a pallet of bread placed next to the 2 compartment sink by the sandwich prep table. -There were boxes and pans of food placed on the floor of the walk in freezer. -There was ice forming under the fan in the walk in freezer and some pieces of ice had fallen onto bags of apple spice pudding bread.-A dirty linen hamper was placed next to the ice bin by the production/cooking area. Bread must be stored away from the sink to prevent contamination from splashing. Keep items in the walk in freezer off the floor to prevent contamination and to allow for proper cleaning. Contain the ice forming under the condenser to prevent contaminating food.Move the hamper away from the ice bin to prevent potential contamination.
    • 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?
      • -Smalls flies observed in the dishwashing area.To control small flies, focus on:Regularly cleaning floor drains and sinks to remove organic buildup, which act as breeding sites. Thoroughly clean all food prep equipment, including drink dispensers, to ensure no food residue or moisture is left behind. Keep tightly sealed lids on all trash bins and remove frequently.Place traps in areas that will not contaminate food areas.Consult with your Pest Control Operator on proper methods for controlling small flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Clean utensils were placed on a rack next to a handwash sink in area beside the dishwashing room.-A container of clean utensils were placed directly next to the same handwash sink.Clean utensils must be stored in a manner to protect from contamination. Move the clean utensils to another location to prevent them from being potentially splashed from the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a build of a food and debris underneath the stock pot station and ovens in the production/cooking area.-There was a bit dust on the exhaust canopies above the grills in the production/cooking area-There was staining and hard water build up on the sinks and surrounding walls. -There was a build up of debris and some packets of food under the shelves in the dry storage room. These areas must be thoroughly and more frequently cleaned to prevent attracting pests and contaminating food/food surfaces.
  7. Monitoring Inspection

    0 infractions