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The Salvation Army Grace Manor - Serveries

12510 140 Avenue NW Edmonton AB T5X 6C4 · Food - General

Official record from Alberta →

Inspection summary

The Salvation Army Grace Manor - Serveries has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on June 4, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 4, 2025. 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 2 times across 2 separate inspections, most recently on June 4, 2026. 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 once on June 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. 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?
      • The counter beside/below the handwash sink in servery A/B was rotting. The material was spongy and no longer smooth/easy to clean. Remove and replace the rotted sections of the counter. Ensure the resulting surface is smooth and easy to clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed new roll of paper towel under hand washing sink in C/D servery. Paper towel moved during inspeciton.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed plate of modified texture food on top of lid of steam table at <60 C. Remainder of food items were stored inside the steam tables and >60 C. Reviewed having food items stored directly in the steam table to ensure internal temperature of 60 C is maintained. Food brought back to the kitchen for reheating.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in G/H servery verified at 8 C/-8 C. Fridge temperature is above 4.0 C.Cooler adjusted 1/3 number. Check cooler again in 1 hour. Ensure that cold storage units are able to maintain a temperature of 4.0 C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicon on countertop around the hand sink in C/D servery is black/discolored and no longer in good repair. Replace. Faucet of 2 compartment sink in A/B servery has duct tape on top of faucet. Determine reason for use of duct tape of faucet, if faucet is not in good working order and free of leaks, repair or replace faucet.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed milk stored in cart at room temperature. Ensure that high risk and potentially hazardous food products are stored at 4.0 C or colder. Move milk to cooler after beverage service during meals or take back to kitchen immediately after beverage service.

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