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The Waterford of Summerlea - Kitchen

9395 172 Street NW Edmonton AB T5T 5S6 · Food - General

Official record from Alberta →

Inspection summary

The Waterford of Summerlea - Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on May 19, 2026, recorded 4 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on May 14, 2024. 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 10 times across 6 separate inspections, most recently on May 19, 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 7 times across 5 separate inspections, most recently on May 19, 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 7 times across 6 separate inspections, most recently on May 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on May 16, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

13 inspections

  1. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Staff member was observed rinsing a cleaning towel in the hand washing sink closest to the walk in cooler. Reviewed with staff that cleaning towels must not be rinsed or washed in the dedicated hand washing sink. This sink must remain clean, unobstructed, and used only for hand washing.
    • 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 dry storage room light fixture was missing a protective cover. Ensure light fixtures have proper covers or switch to shatter proof bulbs to prevent contamination of food in the event that the fixture breaks. Corrected by the end of day: Manager emailed PHI photos, new LED light fixture was installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Stand-alone mixer was dirty; there was food caked on the underside of the splash guard and cage from the last time it was used. Clean and sanitize mixer. Corrected by the end of day: Manager emailed PHI photos, mixer parts were cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Buildup of sticky residue on the juice machine nozzles and hard to reach areas behind the nozzles. Clean and sanitize juice machine and ensure all the hard-to-reach areas are included. Corrected by the end of day: Manager emailed PHI photos, nozzles and hard to each areas were cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The beverage fountain was observed to have a buildup of dirt behind the nozzle. Please clean thoroughly including the difficult to reach areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
  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?
      • *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
  8. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One light fixture was missing a protective cover. Ensure light fixtures have proper covers or switch to shatter proof bulbs to prevent contamination of food in the event that the fixture breaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Wood stand was under the mixer was not properly finished, bare wood. Discussed to ensure bare wood is properly finished so it is easy to clean.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed missing portion of tiled wall/baseboard under two compartment sink in kitchen. Water leak from sink resulted in water infiltrating wall into the kitchen office. Water damage observed. Building materials that have been wet/water damaged for an extended period or shows evidence of mold, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mold. The consultant shall ensure & document any mold remediation work completed. If applicable, please ensure that facility completes any additional testing including asbestos testing of potential asbestos containing materials (ie. Drywall mud, flooring, glue compounds, fire proofing, etc). Testing results & report should be reviewed prior to any construction or remediation work. Reviewed requirement for area to be hoarded off during remediation & construction to prevent contamination of the kitchen (food preparation and dishwashing areas). Ensure all water damaged and mold contaminated building material are removed and replaced. Ensure walls are finished so they are smooth and easy to clean. Reviewed best practice that an Infection Control Risk Assessment (ICRA) risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22,Ensure that walls finished so they are smooth and easy to clean. Walls in areas of high moisture (dishwashing area) should be smooth, easy to clean, and water resistant/impervious to moisture to prevent future damage.Repair damaged flooring tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean. May 14 - Observed build-up in corner and under equipment. Reviewed deep cleaning of tile flooring to remove debris from tiles & grout areas. Dust and mold'mildew build up on fan cover in walk-in cooler. clean. Facility is planning on having floor steam cleaned.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility has switched to bleach as their sanitizer. Sanitizing solutions in kitchen verified at >>100 ppm chlorine (~1,000ppm). Ensure cleaning cloths are kept directly in sanitizing solution when not in immediate use. Solution replaced during inspection. Ensure chlorine bleach solutions are maintained at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
    • 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 covers are missing in kitchen. Facility has ordered and received new light covers. Ensure all lights are supplied with shatter resistant covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed missing portion of tiled wall/baseboard under two compartment sink in kitchen. Water leak from sink resulted in water infiltrating wall into the kitchen office. Water damage observed. Building materials that have been wet/water damaged for an extended period or shows evidence of mold, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mold. The consultant shall ensure & document any mold remediation work completed. If applicable, please ensure that facility completes any additional testing including asbestos testing of potential asbestos containing materials (ie. Drywall mud, flooring, glue compounds, fire proofing, etc). Testing results & report should be reviewed prior to any construction or remediation work. Reviewed requirement for area to be hoarded off during remediation & construction to prevent contamination of the kitchen (food preparation and dishwashing areas). Ensure all water damaged and mold contaminated building material are removed and replaced. Ensure walls are finished so they are smooth and easy to clean. Reviewed best practice that an Infection Control Risk Assessment (ICRA) risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22,Ensure that walls finished so they are smooth and easy to clean. Walls in areas of high moisture (dishwashing area) should be smooth, easy to clean, and water resistant/impervious to moisture to prevent future damage.Repair damaged flooring tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean. May 14 - Observed build-up in corner and under equipment. Reviewed deep cleaning of tile flooring to remove debris from tiles & grout areas. Dust and mold'mildew build up on fan cover in walk-in cooler. clean. Facility is planning on having floor steam cleaned.
  12. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Peroxide disinfectant solution was observed to be used for food surfaces. Peroxide product verified at 0ppm. Ensure test strips are present.Quat food safe sanitizer dispenser verified at 0ppm. Dispenser is not dispensing adequate concentrations. Ensure food safe sanitizer is used for food surfaces. Reviewed switching to bleach solution until dispenser is repaired. Use test strips to confirm concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed single use disposable containers stored directly in bulk food items. Reviewed public health rationale for storage and use of scoops. Single use containers removed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Rubber gasket for walk in cooler was observed to become loose. Ensure all equipment is in good repair and is easily cleanable and impervious to moisture. *Handle for display fridge was observed to be in disrepair. Ensure food equipment is in good repair and easily cleanable and sanitizable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and other build up observed in hard to reach areas including in corner, under equipment, and in corners. Clean.
  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Peroxide disinfectant solution was observed to be used for food surfaces. Ensure food safe sanitizer is used for food surfaces. This was corrected during inspection. Ensure test strips are present.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food stored on the floor in the walk-in cooler and walk in freezer (ie. food boxes and shallow metal pan with cooked food). Ensure food is always protected from contamination and stored 6 inch off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Paper cup stored in bulk product and used as a scoop. Ensure bulk product is protected from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Hot water temperature at the hand washing sink was observed to be @72.7C. Ensure hot water temperature is within safe ranges.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Rubber gasket for walk in cooler was observed to become loose. Ensure all equipment is in good repair and is easily cleanable and impervious to moisture. *Handle for display fridge was observed to be in disrepair. Ensure food equipment is in good repair and easily cleanable and sanitizable.

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