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Summerwood Village Retirement Residence - Kitchen

4255 Clover Bar Road Sherwood Park AB T8H 0C9 · Food - General

Official record from Alberta →

Inspection summary

Summerwood Village Retirement Residence - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on January 9, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 3 times across 2 separate inspections, most recently on June 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 15, 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)?

  • 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 4 separate inspections, most recently on December 15, 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?

  • 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 5 times across 3 separate inspections, most recently on June 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 June 17, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher log is maintained, however, staff were not aware of the acceptable temperatures. Temperatures recorded for the morning were not acceptable and no corrective actions were noted. *Please ensure that staff are aware of the minimum operational requirements; recommend adding this to the dishwasher log including a section for actions taken (if not met). *Recommend having a maximum-registering thermometer to confirm the effectiveness of heat sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy was due for servicing in September 2025 - please confirm if this has been completed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A bowl was being used to scoop dry ingredients (e.g salt). Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove bowl and change practice. Corrected on site: bowl was removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal bag and lunch found stored under the dishwashing table. Relocate staff personal items to a separate area designated for staff items to prevent cross contamination. Corrected on site: staff moved items out of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing in preparation cooler located in cookline. Ensure thermometer is available to monitor the temperature. Corrected on site: new thermometer placed in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Temperature of the cooler by the kitchen exit door was reading 10C. PHI probed a creamer located in the back, temperature of creamer was 7C. The temperature gauge was set to 7C and it was reduced to <4C. Cooler temperature decreased to 6C. Cooler was being opened for lunch service. Continue to monitor cooler and ensure cooler can maintain temperature at 4C or lower. Repair or replace as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light bulb was burnt out right above the front food preparation area. Replace light bulb and ensure there is adequate lighting cleaning. Corrected on site: bulb was replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation on black fan located at the end of the dishwashing table. Clean fan to prevent contamination of clean dishes/equipment. Ensure task is on routine cleaning schedule. Corrected on site: dishwashing staff cleaned fan.*Build up of debris was found in the two Cambro holders used to transport food products to the memory care floors. Clean out holders and add task to routine cleaning schedule. Corrected onsite: holders were cleaned out.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper scoops found in dry ingredients containers (e.g. soup bases-chicken, beef and vegetables). Metal bowls were being used. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer missing in the silver color stand alone cooler. Place a thermometer into the cooler, ensure thermometers are available in all coolers. Corrected on site: manager placed a new thermometer in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water incident resulted in water damage to ceiling tiles in back food preparation area. Additional ceiling tiles in the main kitchen/food preparation area are damaged or stained and are no longer easy to clean. Replace water damaged tiles and tiles that are damaged. Ensure ceiling installed are designed for use in kitchen/food areas. Tiles must be smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple light bulbs were burnt out throughout the kitchen. Please replace burnt bulbs to ensure there is adequate lighting for cleaning.*Caulking by the dishwashing area was either had mould like material, cracked/broken or missing. Replace caulking and ensure there is a water tight junction.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple ceiling tiles were no longer easy to clean or in good repair. Surface of ceiling tiles outside walk in cooler/freezer were not smooth and tiles looked wet. Site confirm water infiltration occurred. Surface of ceiling tiles by prep line was very yellow and stained. Site indicated it was no longer cleanable. Replace water ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Water damaged noted in cupboard under the hand sink in servery area. Replace water damaged material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Multiple areas require cleaning due to build up of dirt, grime and/or dust:-flooring area under dishwasher/dishwashing area -under prep area/tables and cooking equipment (hard to reach areas)-ceiling vents by cookline and back prep area-inside ice machine -walk in cooler shelving
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cover for rolling cart is cracked and no longer in good repair. Replace cover.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the hand sink in the server area in the kitchen was empty. Site is switching suppliers. Ensure that hand sinks are supplied with soap and paper towel. Temporary counter top pump soap dispenser supplied at sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water incident resulted in water damage to ceiling tiles in back food preparation area. Additional ceiling tiles in the main kitchen/food preparation area are damaged or stained and are no longer easy to clean. Replace water damaged tiles and tiles that are damaged. Ensure ceiling installed are designed for use in kitchen/food areas. Tiles must be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning was observed to be needed in several areas (i.e., dry storage, fans in the walk-in cooler, ceiling tiles, hard to-reach-areas etc.). Areas were shown to the operator. Ensure all areas are cleaned and maintained.March 27 - Dry storage area has been cleaned. *Food debris noted on meat slicer, fan covers in walk-in cooler, under equipment, hard-to-reach areas, and corners. Clean.

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