11560 University Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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UNIVERSITY OF ALBERTA
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Cross Cancer Institute - Patient Food Services - Production Kitchen and Cafeteria is in the UNIVERSITY OF ALBERTA neighbourhood. UNIVERSITY OF ALBERTA, Edmonton has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 82 (98%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 6 times since January 9, 2025, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
Corrections made:, Received e-mail indicating that there are still issues with ice build up on the walk-in freezer fan. The Supervisor indicated they will check in again with the manager of FM&E for follow-up. Requested Supervisor to provide update once resolved. , , The walk in freezer fan unit, a repair request has been sent again. , , Previous observations:, , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
1 violation
Corrections made:, Received e-mail showing the light bulb was replaced. , , The walk in freezer fan unit, a repair request has been sent again. , , Previous observations:, -The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
4 violations
-On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C., , Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above., , -The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C., -By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C., -The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C., , Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. , , -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch., , You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse., , -There were some temperature checks missed for the dairy cooler log. , , Ensure staff are regularly measuring and recording temperatures.
4 violations
E-mail received regarding corrections made:, , "The Cafeteria fridge temp was still a bit high, we've removed items and are defrosting this one., White Fridge temp is good at 4 degrees, 4 door fridge/freezer temp is down but not yet at 4, will likely be removing these items as well. It is salad dressings, BBQ sauce etc. ", , Instructed supervisor to keep all foods in a different fridges/coolers., , Previous observations:, -On the tray assembly line, there were some eggs in a steel insert on the counter left unattended. These were measured at 33 degrees C., , Perishable foods, such as eggs, must be stored at 4 degrees C or less or at 60 degrees C and above., , -The white General brand "retail supply fridge" by the tray assembly line was at 6 degrees C., -By dishwasher room entrance, the 4 door stainless steel Garrison fridge/freezer was at 6 C., -The double door stainless steel cooler on the left side of the cafeteria line was at 6 degrees C., , Monitor the above units 1 hour after the inspection. If the temperatures do not drop to 4 degrees C or less, remove all perishable food out of these units and place them in properly functioning refrigerators/walk in coolers. Do not use these units until it can be verified that they can maintain 4 degrees C or less. , , -At the cafeteria line, there was cheese, cut tomatoes and lettuce in inserts on ice. It was indicated that these are kept out for around 3 hours during lunch., , You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse., , -There were some temperature checks missed for the dairy cooler log. , , Ensure staff are regularly measuring and recording temperatures.
No violations
-There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler., , Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. , , -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room., , Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. , , -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room., , Keep foods off the floor to prevent contamination., , -In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items., , Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
-The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. , , Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
-The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.
-There was raw meat above deli meat and tortillas on the thawing rack next to the door in the walk in cooler., , Raw meats must be stored below ready to eat foods to prevent potential dripping of juices causing cross contamination. , , -There was a scoop inside one of the bulk dry storage bins just outside the dry storage room/old kitchen/dietitian sample room., , Ensure scoops are kept out of bins to prevent handles from touching the bulk food, which may cause contamination. , , -A Bag of sugar was on the floor inside the dry storage room/old kitchen/dietitian sample room., , Keep foods off the floor to prevent contamination., , -In dishwasher room shelf next to door leading to cafeteria dining area, some staff personal items, such as water bottles were mixed in with coffee equipment and other kitchen items., , Personal items are to kept in a designated areas separate from kitchen and food items to prevent contamination.
-The temperature logs for the dishwasher sanitizer cycle had a few days where the temperatures were not recorded. , , Ensure staff are measuring and recording the sanitizer cycle temperatures regularly.
-The dairy cooler had a burnt light bulb., , Have this replaced to ensure visibility., , -Walk in freezer had ice buildup inside the fan, with the bottom panel bulging out due to the ice. , , Have this addressed to ensure proper functioning of the freezer.