University of Alberta Hospital - Mazankowski Alberta Heart Institute - Patient Food Services - Re-Therm Pantries
8440 112 Street NW Edmonton AB T6G 2B7 · Food - General
Inspection summary
University of Alberta Hospital - Mazankowski Alberta Heart Institute - Patient Food Services - Re-Therm Pantries has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 21, 2025. The most recent inspection, on March 24, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
The last 2 inspections in a row found no infractions.
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 once on January 21, 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 once on January 21, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 once on January 21, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
3 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle being used as a sanitizer was found to contain 0 ppm quat. Please ensure staff are regularly replacing the sanitizer spray bottles to maintain a concentration of ≥200 ppm quat at all times.This was replaced during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing d10 sanitizer in the 4th floor pantry is unlabeled. Please ensure all spray bottles with chemicals are labeled with their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please place thermometers inside all coolers and freezers, and ensure the manual logs are being consistently updated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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