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4 Wise Monkeys Catering

1739 Towne Centre Boulevard NW Edmonton AB T6R 0T4 · Food - General

Official record from Alberta →

Inspection summary

4 Wise Monkeys Catering has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on July 29, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on July 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on July 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 8, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The cook was observed washing/rinsing a dirty knife at the kitchen handwash sink.- All utensil washing needs to be done at the dishwashing sinks or dishwasher. Designated handwash sinks are to be used only for handwashing purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 29, 2026:Dust accumulation is still noted on the ceiling vent covers and on the adjacent ceiling tiles.- More cleaning is required.July 22, 2026:1. Dust accumulation observed on the ceiling vents and on the stand alone small fan. Cleaning is required.2. Ice buildup noted in the upright freezer storing baked goods and ice cream. Defrost
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions measured at 100 ppm, need to be at 200 ppm.- The cook prepared new 200 ppm quat sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling procedures. Staff informed that cooked samosas left in the deep fryer basket would be allowed to cool for 1-2 hours at room temperature before placing into the cooler/freezer.- Proper cooling procedures reviewed with staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers have expired.- Obtain new quat sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not located close to the kitchen handwash sink.- Handwashing supplies must be kept at the handwash sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation observed on the ceiling vents and on the stand alone small fan. Cleaning is required.2. Ice buildup noted in the upright freezer storing baked goods and ice cream. Defrost
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are stored in.Staff prepared a 200 ppm quat sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Not all containers of cleaning supplies are properly labelled as to contents.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse dropping noted one the floor in one area under the storage shelves.- Clean and monitor.- The most recent pest control report was not onsite available for review.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone and purse were stored on the food/utensils storage shelf by the main cooking area. Corrected- All staff personal belongings are to be stored away from foods, food areas, food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking the temperatures of high risk foods that are being reheated.- Ensure that a minimum temperature of 74C or higher is achieved when reheating high risk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially the probe thermometer could not be located by the kitchen staff. Corrected
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records could not be located.

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