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A Food Fair

15810 100 Avenue NW Edmonton AB T5P 0L2 · Food - General

Official record from Alberta →

Inspection summary

A Food Fair has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on February 12, 2026, found no infractions.

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

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.

  • 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 8 times across 5 separate inspections, most recently on January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on February 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on February 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ventilation hood (canopy) has an accumulation of grease and soot, particularly above the grill. The service sticker indicates the ventilation hood was due for servicing in April 2025. Please ensure the hood is cleaned and a servicing appointment is booked to prevent contamination and fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove accumulated dirt and food debris:Food cartsDough mixer head
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A staff member’s phone was observed on a cutting board in the main kitchen. The operator was instructed to relocate the phone immediately, and the cutting board was washed and sanitized. All staff personal belongings must be stored away from food, food-contact equipment, and food preparation areas.2. Bags of rice and potatoes were observed stored directly on the floor in the dry storage room. These were relocated by the operator. All food items must be stored at least 6 inches off the floor to prevent contamination from dirt, moisture, or pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit on display expired October 2025. Ensure the current permit is printed and posted in a location visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ventilation hood (canopy) has an accumulation of grease and soot, particularly above the grill. The service sticker indicates the ventilation hood was due for servicing in April 2025. Please ensure the hood is cleaned and a servicing appointment is booked to prevent contamination and fire hazards.2. The dump sink faucet was observed leaking, and the sanitizer dispensers connected to the sink were also leaking. The operator indicated that a service request has already been submitted for repairs. Please ensure these are repaired promptly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove accumulated dirt and food debris:Dishwasher (interior and exterior)Food cartsDough mixer head
  4. 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)?
      • Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Required chlorine and Quats test papers.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Required chlorine and Quats test papers.
  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Required chlorine and Quats test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following item/area- Ceiling tiles in kitchen -> observed some accumulation of dust/debris.- Dish pit area -> wall surfaces and under the dish area.- Shelving and tray under the Avantco brand equipment in kitchen.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag of potatoes directly on the floor of the kitchen.Observed a couple bags of rice directly on the floor in the storage room.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed approx. 3- 4 spray bottles with no labels for it's content inside.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Required chlorine and Quats test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning required exhaust system filters. Observed accumulation of grease and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following item/area- Ceiling tiles in kitchen -> observed some accumulation of dust/debris.- Dish pit area -> wall surfaces and under the dish area.- Shelving and tray under the Avantco brand equipment in kitchen.

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