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Summerwood Village Retirement Residence - Serveries

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

Official record from Alberta →

Inspection summary

Summerwood Village Retirement Residence - Serveries has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on June 30, 2026, found no infractions.

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

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 5 times across 5 separate inspections, most recently on January 9, 2026. 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 4 times across 4 separate inspections, most recently on December 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times on February 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 8 separate inspections, most recently on January 9, 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?

  • 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 6 times across 5 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Floor 2: the fridge measured ~10°C (lunchtime).*Monitor and adjust/repair/replace as necessary. Recommend updating the temperature log to include the desired temperature and a section for any corrective actions taken.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Floor 1: The hand soap dispenser at the HW sink inside the servery was operational, however there were no paper towels.*Ensure that HW sinks are kept supplied with hand soap and paper towels.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Floor 2: The QAC sanitizer initially measured ~100ppm as staff were diluting it with water as they had been getting readings over 400ppm from the dispenser. The solution from the dispenser was measured at 200ppm at the time of inspection. *Please continue to monitor and remind staff to let management know of any issues with the dispensing equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Floor 1: the fridge measured ~6°C and was adjusted during the inspection; staff had been recording 5°C recently. *Please continue to monitor and adjust/repair/replace as necessary. Recommend updating the temperature log to include the desired temperature and a section for any corrective actions taken.Floor 1: CDI - creamers left at room temperature were discarded by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Floor 1: The hand soap dispenser at the HW sink inside the servery was not operational. A maintenance request was made during the inspection. There is an additional HW sink located just outside of the servery.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor 2: missing wall tile near the HW sink. *Please repair and ensure that walls are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor 2: dust accumulation was noted on the AC unit above the hand washing sink (recurring violation). Debris was also noted on top of the dishwasher and the floor/wall beside the HW sink. *Please ensure that these areas are added to the routine cleaning schedule.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *0ppm of D10 food safe sanitizer was detected. Refresh and ensure adequate sanitizer is always available. Corrected on site: Refreshed sanitizer was 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff lunches found in refrigerator. Relocate staff personal items to a separate area designated for staff items to prevent cross contamination.*Staff personal drinking cups/mugs were stored a tray above facility items on a rolling rack. Discussed to relocate all staff items to a shelf below facility items to prevent cross contamination or designate a separate shelving unit for staff items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser was empty. Refill and ensure hand washing supplies is always available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dirty plates were found in a stack of clean plates. Reclean plates and ensure only adequality cleaned plates are placed back into storage. Corrected on site: Plates moved to dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation on AC unit above hand sink. Clean unit and add to routine cleaning schedule.*Prober thermometers used to measure food products were dirty and improperly stored. Ensure probe thermometers are cleaned and sanitized after use and stored in a manner that prevents contamination.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Lot of build up of debris was noted on top of the dishwasher. Please clean dishwasher and add to routine cleaning schedule.
  7. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items water bottles, bags, and jackets were found stored under a food prep table in the servery. Discussed staff personal items need to be stored separately away from servery items to prevent cross contamination. Site has designated staff room, relocate staff items and review with all staff members.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Food safe sanitizer was not stored in properly labelled container (e.g. clear container). Ensure all chemicals are properly labelled to reflects its content.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Staff were not using a food safe sanitizer on food contact surfaces in the servery. Staff was using liquid disinfectant that was not food safe. Discussed all food contact surfaces need to be sanitize with a food safe chemical. Review with all staff. Staff dispensed the food safe sanitizer from the 2 compartment sink, tested concentration was adequate (D10 Quat based sanitizer).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Improper saving of perishable foods items for residents. Plates of breakfast were found sitting on top of the hot holding unit at room temperature. Hot holding unit was turned off. Ensure perishable food items are kept in hot holding (60C or higher) or in a cooler (4C or lower) and reheated when resident is ready to consume food items. Review with all staff members. Food products discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Lot of build up of debris was noted on top of the dishwasher. Please clean dishwasher and add to routine cleaning schedule.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunches were found in the refrigerators in both the serveries. Staff personal clothes/bags were found stored under prep tables in both serveries. Discussed staff personal items need to be stored separately away from facility items to prevent cross contamination. Site has designated staff room, relocate staff items and review with all staff members
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on AC machines in both serveries. Clean and add to routine cleaning.
  10. Monitoring Inspection

    2 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done for the shelves under the food prep area, juice machine, cereal dispenser and ceiling tiles. Areas were shown during the inspection.March 27 - Food debris, dust, and grease build up observed in serveries. Ensure serveries are maintained in a clean and sanitary condition. Ensure staff are following written cleaning schedule or cleaning schedule is amended/changed to reflect conditions are addressed.
  11. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths on counter/food contact surface and not stored in sanitizing solution. Ensure that cleaning cloths are stored directly in sanitizer. Quat sanitizing solution verified at <200 ppm. Ensure sanitizing solution is maintained at the correct concentration. March 27 - DALA 1 spray bottle verified at <200 ppm. Spray bottle refilled at dispenser and tested at 200 ppm. Reviewed ensuring staff are changing/replacing solution as required/frenchtly. DAL 2 - D10 sanitizer expiry date observed 02/25/2024. Product dispensing observed at <200 ppm. Solution tested multiple times.
    • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed three plates of breakfast on the countertop in DAL 1 at ~10:45 AM. Reviewed requirement for safe food handling and temperature control of food products. Food cannot be stored at room temperature. Food products discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done for the shelves under the food prep area, juice machine, cereal dispenser and ceiling tiles. Areas were shown during the inspection.March 27 - Food debris, dust, and grease build up observed in serveries. Ensure serveries are maintained in a clean and sanitary condition. Ensure staff are following written cleaning schedule or cleaning schedule is amended/changed to reflect conditions are addressed.
  12. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths on counter/food contact surface and not stored in sanitizing solution. Ensure that cleaning cloths are stored directly in sanitizer. Quat sanitizing solution verified at <200 ppm. Ensure sanitizing solution is maintained at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spray bottle in servery was broken & cracked. Bottle removed during inspection.
    • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in DAL 2 steam table observed at 54 C (quiche). Steam table temperature 54-56 C. Ensure steam table is pre-heated to or above 60 C. Ensure hot items are maintained at a temperature of 60 C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at DAL 2 servery empty
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning is done for the shelves under the food prep area, juice machine, cereal dispenser and ceiling tiles. Areas were shown during the inspection.

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