10508 111 Avenue NW · SPRUCE AVENUE
Gene Zwozdesky Centre at Norwood - Food is in the SPRUCE AVENUE neighbourhood. SPRUCE AVENUE, Edmonton has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 73 (78%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since December 4, 2024, with 7 passes and 0 closures on record.
X Main Kitchen - Bread for breadcrumbs stored in the freezer in a container the lid flipped upside down in a manner where the exterior side of the lid was directly in contact with the bread in the container. There were other bags of bread stored in the lid on top of the container., , X Main Kitchen – Scoop for parmesan cheese stored with its handle in the bulk product. This was removed during the inspection., , X Main Kitchen - Uncovered food observed in the walk-in freezer., , X Main Kitchen – Dried bulk goods in a plastic bag stored in a cardboard box had another unopened box of goods stored on top of it. Observed powder and other spills on top of the plastic packaging when the unopened box was removed from on top of it., , X Main Kitchen – Dried bulk good in an open plastic bag stored in the cardboard box it came in. Please remove this from the cardboard box.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
X Choice - The refrigerator in the main program dining area measured ~8-9C (~48-50F). The refrigerator temperature settings were adjusted to the coldest setting during the inspection. Staff advised not to use this refrigerator if it cannot maintain a temperature of 4C (40F) or less and to remove any perishable items from it., , X 6th floor – The refrigerator in the servery was set below the "recommended" temperature setting measuring ~8-9C (48-50F). The temperature setting was adjusted to the coldest setting during the inspection. Please monitor and remove this refrigerator from use if it cannot maintain a temperature of 4C or less.
X Choice 1513 – Staff personal food items in a reusable shopping bag stored in the client refrigerator between client food items.
X Main Kitchen - Clean wiping cloths stored on top of the backup dishwashing machine in the dishwashing area., , X Main Kitchen - Clean wiping cloths stored in a bucket with visible staining on the edges and rim of the opening., , X Main Kitchen – Probe thermometer stored with non-food production items that are not regularly cleaned and sanitized (ie pencils, sharpie, etc.), , X 4th floor - Puree dishes were visibly damaged. The coating on the outside and inside of the dishes were chipped., , X 6th floor – Pen was stored in the same container as the single service salt / pepper packets and probe thermometer. This was removed during the inspection.
X The quat sanitizer near the main kitchen grill area measured 0 ppm Quat. This was refilled with 200 ppm Quat during the inspection
X A used knife was stored on top of a pie in the sandwich cooler in the main kitchen. The knife was removed from the top of the pie during the inspection.
X Creamers were left out at room temperature in the 1st floor servery. These were discarded at the time of the inspection, , X Food including eggs and oatmeal were left out at room temperature in the 1st floor servery. These were discarded during the inspection., , X Food including eggs and oatmeal were left out at room temperature in the 4th floor servery. These were discarded during the inspection., , X Pre-cut bananas were stored at room temperature in the main kitchen. Ensure all prepared fruits are stored at 4C or less after they have been cut / sliced / opened.
X The resident refrigerator in the 1st floor servery is missing a thermometer
X The primary high temperature dish washing machine in the main kitchen was not sanitizing dishes properly. The highest temperature reached the dish level measured ~68C. Minimum 71C at the dish level is required., , - Staff advised to use backup high temperature dishwashing machine until the primary high temperature dishwashing machine is repaired., , - Contractor for repairs notified during the inspection.
X Staff personal food items were stored in the client refrigerator. These were removed during the inspection.
X There is ice buildup in the freezer in the 1st floor servery, , X Several specialized plates / dishes in the 1st floor servery appeared to be damaged and not cleanable. Please discard damaged dishes / plates, , X The juice machine in the 1st floor servery has visible syrup buildup on the area above and between the nozzles., , X The juice machine in the 5th floor servery has visible syrup buildup on the area above and between the nozzles and behind the grill area at the bottom of the machine., , X The underside of the 1st floor choice area ice machines above the ice chute / water dispenser are dirty., , X The underside of the 2nd floor ice machines above the ice chute / water dispenser are dirty, , X The underside of the 4th floor East and North ice machines above the ice chute / water dispenser are dirty, , X The underside of the 6th floor ice machines above the ice chute / water dispenser are dirty, , X The protective shipping film on the 1st floor choice area ice machines were not removed and difficult to clean properly with it on. Please remove the film., , X The protective shipping film on the 2nd floor ice machine was not removed and difficult to clean properly with it on. Please remove the film., , X The probe thermometer for the 2nd floor servery is stored with pens and other uncleanable items. , , X The probe thermometer for the 3rd floor servery is stored with pens and other uncleanable items., , X The probe thermometer for the 4th floor servery is stored with pens and other uncleanable items., , X The probe thermometer for the 6th floor servery is stored with pens and other uncleanable items., , X There is heavy dust buildup on the fan in the main kitchen dish washing area., , X The tabletop mixer in the main kitchen has food debris on it. The bowl and mixing attachments were cleaned and reattached.
X Creamer past its best before date was found in the walk-in cooler. This was discarded during the inspection.
X Scoops for various dry goods were stored with their handles directly in the product they were stored in. These were removed / properly stored during the inspection.
X The underside of the large and medium mixers had food splatter on them., , Dec 4, 2024 , X The underside of the industrial mixer and guard have food splatter on them.
X The walk-in cooler fan covers are dusty and due for cleaning., , X Disposable food grade bag for covering trays was found stored for reuse. This was discarded during the inspection., , X Probe thermometers used for checking food temps in the serveries were stored with other items not used in food production. Several of these were moved to be stored separately during the inspection., , X Dirty cloths were being used for handling hot pots. These were removed to be laundered during the inspection. , , X The scoop for chicken broth in one of the serveries was dirty with caked on powder. This was removed and put into the dishwashing area during the inspection.