6088 Schonsee Way NW · SCHONSEE
16 mars 2026
RéussiX The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
Lifestyle Options Schonsee - Food se trouve dans le quartier SCHONSEE. SCHONSEE, Edmonton compte 14 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 27 mars 2026, 9 (64%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 10 fois depuis le 19 février 2025, avec 10 réussites et 1 fermeture au dossier.
X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
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.
SCHONSEE
Food safety training has been scheduled for food service staff through one of the course providers on the list of recognized food safety courses in Alberta from the Government of Alberta. , , - Please notify the undersigned once the staff have completed the training.
X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it.
X Used wiping cloths noted in the servery spaces with no food safe sanitizer solution available. , , Refer to the guidance in the following link: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
X Chemicals in the servery spaces were stored in mislabeled containers. , , Additional labels available. , Ensure all chemical bottles are properly labeled. , Some of the bottles of Oxivir Plus were still in refilled Oxivir TB bottles., These were relabeled during the inspection.
X Basic food safety training has been scheduled for current food service staff. However, at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site., - Please notify the undersigned once food safety training that meets section 31 of the Food Regulation has been completed by the necessary food service staff.
X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas., , X Probe thermometers are not being adequately cleaned and sanitized between use., , X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection., - Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel., , X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. , - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. , - Purple solution in Oxivir TB bottle, - Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces., - Blue / clear chemicals stored in generic spray bottles with no labels, etc., , X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. , - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service., , X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing., , X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing., , X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.), , X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath., , X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer., , X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook – the area behind the water dispenser is dirty., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
X No sanitizer solution was available in any of the servery spaces for use on the servery food prep areas., , X Probe thermometers are not being adequately cleaned and sanitized between use., , X Butterfly – Used wiping cloth was stored on top of the sanitizer spray bottle. This was discarded during the inspection., - Wiping cloths are not to be reused unless they are stored in a sanitizer solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel., , X Summerbrook – used wiping cloth stored in the 2-compartment sink. Staff indicated they use this to wipe the counters with. , - Wiping cloths are not to be reused unless they are stored in the Quat solution. If a spray bottle is used then the surface may be wiped off with a fresh wiping cloth or single use paper towel.
X Heritage – Bag of single service sugar packets in same drawer as the kitchen binder, ball of yarn, beads, scissors, and other non-food related items.
X Chemicals in the servery spaces were stored in unmarked or mislabeled containers. , - Purple solution in Oxivir TB bottle, - Accelerated Hydrogen Peroxide (non-food safe) product in Quat sanitizer bottle meant for food prep surfaces., - Blue / clear chemicals stored in generic spray bottles with no labels, etc., , X Butterfly - Quat sanitizer bottle was filled with an accelerated hydrogen peroxide product not suitable for food preparation surfaces.
X Butterfly – A plate of food was observed at 10:15 am on the servery countertop stored at room temperature since breakfast. This was reheated to 74C and cooled prior to service. , - Food that is not served during meal service must be properly temperature controlled during storage (4C or less / 60C or greater). If stored at 4C or less, food must be reheated to a minimum temperature of at least 74C prior to service., , X Butterfly – Food stored in the steam table was not being held at proper temperatures. The steam table basins measured ~30C & 48C around 11:50am – the dials were set at “5” since the start of the inspection ~10:15am. Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing., , X Woodland - Food stored in the steam table was not being held at proper temperatures. The steam table basin on the right measured 49C around 11:55am – the dials were set at “~4.5” since the start of the inspection of that area ~10:47am. The basin on the left measured >60C and was also set at “4.5” Staff must ensure the hot holding equipment is at a minimum temperature of 60C or greater prior to storing food in it. Several entries in the food receiving temperature logs in the serveries were either incomplete or missing., , X Summerbrook – The servery refrigerator measured ~8C. The temperature controls were set at a setting below the recommended temperature setting. Temperature logs for this refrigerator had readings recorded throughout December and January above 4C with no actions taken. Temperatures recorded ranged from 4C-11C. Discontinue use of this refrigerator if the temperature cannot be maintained at 4C or less. The temperature log for the refrigerator is for medications and vaccines NOT for food storage.
X Summerbrook – the high temperature dishwashing machine reached a maximum of ~57C at the plate level after 4-5 cycles. The minimum required temperature at the plate level is 71C., , X Woodland – The high temperature dishwashing machine does not work. Staff indicated there are intermittent issues with the machine not starting when attempting to start a cycle. PHI unable to start a cycle during the inspection.
X Summerbrook – One of the lower cabinets contains prepackaged snacks with other non-food related items.
X Food handling permit was not observed / properly displayed.
X Staff who handle food do not display adequate food safety knowledge. Previous site manager is no longer at this facility. Additional food safety training required by staff and at least one person in care and control of the areas of food service in this facility must be certified in food safety and on site.
X Butterfly – the ceiling tiles above the servery island are moisture stained. Find and repair the source of the moisture and replace the moisture damaged ceiling tiles.
X Probe thermometers stored with items not associated with food processing (thumb tacs, tv remotes, under ipads, etc.), , X Butterfly – Boxes of disposable wiping cloths were stored on the ground with the dispensing end of the detergent dispenser dripping into an open box of the cloths beneath., , X Heritage – Butter knife stored in dry storage cabinet rather than in dedicated clean food equipment storage drawer., , X Heritage – A dirty place mat and dirty oven mitts stored on top of the steam table.
X The space under / behind the drawers in some of the serveries are dirty / have items that have fallen behind and not removed., , X Summerbrook – the area behind the water dispenser is dirty., , X Summerbrook - The gap between the dishwashing machine and countertop has foam stuffed in it that is accumulating moisture and a brown film is building up on it.
X The refrigerator in unit D measured ~7C, noted the temperature dial was set to a warmer setting left of the "recommended" setting. This was readjusted to the coldest setting during the inspection and measured ~4C. Ensure the temperature of the servery refrigerators are maintained at 4C or less at all times.
Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. --COMPLETED, , Fridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer. -- OUTSTANDING, , Temperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed. - COMPLETED
Observed staff items including beverages and containers in food areas (counters, on stove). Ensure that staff items (including personal items, phones, drinks, food) are stored in a dedicated area away from food and food prep surfaces.
Fridge in Unit C verified at 6.7 C with calibrated probe thermometer. Ensure cold storage units are able to maintain a temperature of 4.0 C of colder. , , Fridge in unit D verified at 2 C with calibrated probe thermometer but thermometer inside unit observed at 10 C. Thermometer temperature changed minimally when touched with warm hand. Replace thermometer., , Temperatures listed on the log sheet to "maintain refrigerator temperature from +2C to +8C" are inaccurate. Adjustments to be made to the temperature logs are needed.
X Noted 3 pre-plated breakfast plates sitting at room temperature in one of the Pods. These were removed during the inspection., , X The refrigerator in Pod B measured ~8-10C. Noted the door was not closing properly due to a seal issue. Please discontinue use of this refrigerator until it is repaired and capable of maintaining a temperature of 4C or less.
X Noted single packaged condiments stored in plastic bags that appear to be topped off rather than replaced and refilled when empty.