Sturgeon Community Hospital - Patient Food Sevices - Production Kitchen and Cafeteria
201 Boudreau Road St. Albert AB T8N 6C4 · Food - General
Inspection summary
Sturgeon Community Hospital - Patient Food Sevices - Production Kitchen and Cafeteria has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.
3 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests 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.
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 2 times across 2 separate inspections, most recently on September 15, 2026. 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?
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 once on October 9, 2025. 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 5 times across 5 separate inspections, most recently on February 25, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 15, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 once on October 9, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The hand soap dispenser at the 3 compartment sink in the dishwashing area was empty. Have this refilled to allow for proper handwashing.
- 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?
- -There were numerous flies, mostly concentrated in the dishwashing area and some in the kitchen. Some flies were on supplies, such as the paper towel rolls. It was indicated that the flies have not been discussed with Pest Control. -The drain grate and gutter for the cart wash area had a build up of stains. -The floor behind the dishwasher was wet and stained. The floor drain in this area also had build up.-The back of the dishwasher, especially in areas where the water drains, like the metal track attached to the drain also had staining and build up.-The walls behind the dishwasher also had staining. Contact Pest Control to have control measures put into place to reduce the amount of flies.Move or cover the supplies, such as the paper towel to prevent contamination by flies. Thoroughly clean the dishwasher areas, particularly the areas mentioned above, as these areas may act as breeding places and food sources for the flies. Pictures have been attached in an e-mail for reference.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions