10525 19 Avenue NW · KEHEEWIN
12 mars 2026
Réussi*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
Good Samaritan Wedman House And Village - Kitchen Main Building se trouve dans le quartier KEHEEWIN. KEHEEWIN, Edmonton compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 mars 2026, 31 (82%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 11 septembre 2024, avec 7 réussites et 1 fermeture au dossier.
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Lucky Lucky Food Store - Food
KEHEEWIN
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
*Cleaning and sanitizing required for the following equipment: , -fan above the dish washing table -dust accumulation , -table top mixer next to the cookline -dust accumulation
*Cross contamination found in a cooler. Raw eggs were stored directly on top of desserts. Reorganize and ensure raw items are stored below ready to eat food items to prevent cross contamination. Corrected: desserts were relocated to another cooler., , *Unwrapped Red Rose tea bags were observed stored in their original box without adequate protection from contamination. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff/family to handle tea bags without direct hand contact.
*The flooring and side of the countertop where the new steam table was located was in disrepair (e.g. exposed wood). Repair. Ensure the flooring and side of the counter is in good condition to facilitate easy cleaning
*Improper scoops found in dry ingredients containers (e.g. soup bases). Single use condiment containers. Discussed proper scoop should be used to handle dry ingredients to prevent contamination of bulk ingredients. Remove scoops and change practice. Condiment containers were removed.
*Cleaning and sanitizing required for the following equipment: , -juice machine nozzles and hard to reach area behind the nozzles -buildup of sticky residue , -fan above the dish washing table -dust accumulation , -refrigerator located in the dining room -spilled juices, -condiment storage containers and cupboards – spilled condiments, -table top mixer next to the cookline -dust accumulation
*Mould like substance was present on the caulking material located on the wall at the dishwashing area. Replace caulking.
*Build up of debris and/or dust noted on equipment and storage areas. Clean and sanitize the following areas:, -Ventilation fan located by the dishwasher, -Equipment/utensil storage drawers and storage areas throughout the kitchen.
*No hand washing was observed prior to staff putting on gloves to make sandwiches. Discussed when to wash hands when using gloves. Review Guidelines on Glove Use document with all staff who participate in food handling. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
*A scoop was found inside the jasmine rice dry ingredient container. Discussed proper scoop storage practice. If scoop is stored in the container, the handle should be up or in a holder to prevent contamination of the bulk ingredient. Corrected on site: scoop removed and placed into built holder in the container., *A single use container was being used as a scoop in the corn starch bin. Discussed to ensure proper scoop with a handle is used to contact dry ingredients to prevent contamination of the bulk ingredient. Corrected on site: container removed., *Bags of unopened basmati rice was found inside the basmati rice dry ingredient container. Immediately remove bags of rice to prevent contamination of the bulk ingredient. Corrected onsite: bags of rice were relocated to the dry storage shelf., *Aprons were stored directly on a container of wild rice. Immediately relocate apron ensure there is separation of food and non food items to prevent contamination of the bulk ingredient. Corrected on site: Aprons relocated away from food
*Cleaning required for the following areas as buildup of grime/debris, food crumbs noted. Hard to reach areas(under dishwasher, cookline etc.) front dining room cooler, bread room freezers, equipment/utensil drawers by the hot holding unit and toaster.