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1st RND

11248 104 Avenue NW Edmonton AB T5K 2X4 · Food - General

Official record from Alberta →

Inspection summary

1st RND has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 6, 2025. The most recent inspection, on September 1, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on November 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris accumulation were observed on the ceiling tiles and vent above the dishwashing area, and on the heater and ceiling above the food preparation area. Clean these areas and ensure the entire facility is always maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler was observed without thermometer. provide thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt buildup was observed on the fan in the protein cooler.- Dirt buildup was observed on the kitchen ceiling.Conduct cleaning to all these areas.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding was at 56C. Operator was asked to cover the inserts as they were missing. Ensure all hot holding is at a minimum 60C or higher.Bar cooler was at 8C. There was minor food inside the unit. Operator was informed to monitor temperature and/or relocate food to a cooler at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a red cutting board that had significant black stains and deep cuts/indents. Also, there was a strainer that was in poor repair. They were discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard to reach areas such as behind and around equipment/appliances, floor edges, inside prep coolers including covers had buildup of food, grease and/or debris. Please clean those areas.

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