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A Yah Mi Deh

4435 118 Avenue NW Edmonton AB T5W 1A8 · Food - General

Official record from Alberta →

Inspection summary

A Yah Mi Deh has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on May 13, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on May 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on May 6, 2026. 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 6 times across 4 separate inspections, most recently on May 6, 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 2 times across 2 separate inspections, most recently on May 13, 2026. 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

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some areas of the walk-in cooler surface were rusty and require re-coating.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen counter. 2. No sanitizer solution was prepared for use during inspection.The operator prepared 100ppm chlorine sanitizer solution during inspection and stored cleaning cloths in the solution.
    • 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?
      • Pest control records were not observed. Implement and maintain monthly pest control program and ensure records are kept for review during inspection. A checklist that can be used will be sent with this report.
    • 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?
      • Evidence of pest activity was observed. What appeared to be old mice droppings were observed at the back storage area, beside the dishwasher and at the lower section of the plastic shelf at the facility.- Clean all mice droppings observed at the facility with bleach water.- Monitor for mice activity and contact your pest control company if new droppings are observed.- Close all openings that be an entry point for mice into the facility.- All food items must be stored in containers with lids.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wire shelving units in the walk-in cooler were rusty which makes it difficult to cleanMay 06, 2026: The shelving units in the walk-in cooler were still rusty. Re-coat or change the shelves in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some areas of the walk-in cooler surface were rusty and require re-coating.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach areas such as underneath the dishwashing sink and shelves were unclean. Dirt and debris were observed.Clean these areas and ensure the entire facility is maintained in a sanitary condition.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wire shelving units in the walk-in cooler were rusty which makes it difficult to clean
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was too strong >>200ppm Cl-Solution adjusted onsite
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator ran out of chlorine test strips
    • 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 droppings noted on shelving unit beside door to the dining room and behind chest freezer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wire shelving units in the walk-in cooler were rusty which makes it difficult to clean
  5. Monitoring 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?
      • Walk in cooler wall paint was still peeling and in disrepair. Repaint, repair or replace walk in cooler interior finishing to facilitate effective cleaning and sanitizing procedures. Due July 5, 2021.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls inside of walk-in cooler require attention. Cleaning is required.

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