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Abinet Family Restaurant & Catering

9642 107 Avenue NW Edmonton AB T5H 2L9 · Food - General

Official record from Alberta →

Inspection summary

Abinet Family Restaurant & Catering has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on July 21, 2026, recorded 4 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 15 times across 6 separate inspections, most recently on July 21, 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 10 times across 6 separate inspections, most recently on September 29, 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?

  • 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 4 times across 4 separate inspections, most recently on January 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on January 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 30, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

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.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No valid sanitizer solution was prepared in the kitchen at the start of operations. Please ensure a valid sanitizer solution is prepared and available prior to the start of operations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several stainless steel covered trays of food were observed on the floor of the walk-in cooler. Spoke with operator who placed trays onto the storage rack. Please ensure all food products are stored off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The liquid sanitizer dispenser unit used for manual dishwashing procedure was connected to an all purpose disinfectant container. Discussed with operator and located an unopened new container of sanitizer solution underneath the compartment sink. Requested operator rinse the disinfectant from the existing line and place tube into the sanitizer container. Retested concentration and was acceptable (100ppm). Please ensure a valid sanitizer is being dispensed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips were available onsite. Please ensure chlorine test strips are available.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was readily available while food handling was occuring and there were soiled wiping cloths not in a sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher was using straight bleach and was not reaching the required 100ppm. Have someone service the dishwasher with appropriate chlorine solution for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washrooms had no paper towels.Ensure all handsinks are properly supplied.
    • 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?
      • Last professional pest control company report indicated no pest activity. Dropping were found in the staff washroom and the upstairs catering room.Clean up the dropping and monitor for any new activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the turned off walk in freezer there were cooking utensils with food residue on them.Even if utensils are not being currently used they must be kept in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-01-17Majority of required cleaning had been completed. The following areas remained outstanding:--The shelving in the freezer of the domestic fridge in the kitchenette. Operator stated they would discontinue use of the fridge until the shelving was cleaned. __________________________2025-01-16-Mouse droppings were observed in various areas of the facility (see pest control violation)-Dirt and grime build-up along the base of walls & the flooring along the perimeter of the building-Food debris under the prep table cooler-The floor in the staff washroom was wet-Clutter, poor organization, and sanitation concerns observed in the upstairs kitchenette area: painting supplies and tools stored among food equipment and general filth build-up & mouse droppings along the base of walls & floors along the perimeter of the room-Some minor grease residue observed on the back ventilation canopy-The shelving on the interior of the domestic fridge freezer in the kitchenette area was visibly dirty-Dirty glassware left in the meeting room upstairs (south side, upstairs of the building)
  6. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A personal cell phone was left on a food contact surface (cutting board of the prep table cooler).2. Food stains observed on knife container on top of prep cooler.3. A bowl was being used as a scoop in a bucket of what appeared to be flour and stored in the bulk, dry product when not in use.4. Glassware in the server area was visibly dirty.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the server area was not labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper cooling practices observed. Staff onsite reported the following foods had been cooked the night before sometime between midnight & 3 am. The inspection was conducted at 11 am: --One large pot/strainer of goat stomach (external temp, IR gun: 21C; internal temp, probe thermometer: 24C) --Four full size, steam table pans of curry sauce (External temp, IR thermometer: 39C; internal temp, probe thermometer: 47-52C) --One large pot of spiced butter (internal temp, probe thermometer: 31C). CDI: Bleach was poured on the above products and moved to the dumpster at the time of inspection.2. Unable to locate a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher was not adequately sanitizing dishes. Following a cycle, the rinse water tested at 0ppm chlorine. The machine was tested 3 consecutive times. The machine also was not hooked up to any detergent, rather the detergent and sanitizer line were both in a bottle of household bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The soap dispenser at the kitchen hand wash sink was not easily dispensable (in an old water bottle). The mounted, pump-style soap dispenser was empty.2. The staff bathroom hand sink was not equipped with paper towel.3. The server hand sink was not equipped with paper towel.
    • 15. Is the facility free of a pest infestation?
      • -Four dead mice observed on a glue board trap in the dry storage area across from the cookline. -Mouse droppings were observed in the following areas: --Under the counters & equipment in the dishwashing area --Behind the crates of onions, on the shelving where the coffee & coffee equipment is stored, & on a plate in the dry storage area across from the cookline --The void between the broken walk-in freezer (being used for equipment storage) and the dry storage room. --In the corners and under the shelving in the broken walk-in cooler (being used for equipment & dry storage) --In the northwest corner of the bar/server area next to the pop storage --In the upstairs kitchenette area along the south wall --In the kitchenette area upstairs, under the sink (inside cabinetry) --On the floor of the upstairs utility/storage area-Mouse nesting materials observed in the void between the broken walk-in freezer (being used for equipment storage) and the dry storage room.-Three mouse holes observed in the upstairs kitchenette: 2 on the south wall & 1 on the west wall by the chest freezer.
    • 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 available for review.-The side exterior door located at the base of the stairs was not tightly sealed; light was visible along the base and a towel had been placed along the gap -The exterior door upstairs leading the roof top was not tightly sealed - light was visible on the west corner of the door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-08-06-Sanitation of the public washrooms was satisfactory-Cleaning schedule not observed/onsite - operator stated they were planning to print the AHS template and use it moving forward**Further cleaning required along the baseboards of the facility.____________________2024-08-02-The canopies had been professionally serviced-The cabinetry in the server area had been cleaned**Further cleaning required around the baseboards & lower walls of the facility-The staff washroom had been cleaned, re-organized, & repainted-The walk-in coolers & freezers had been cleaned**Public washrooms were not monitored at the time of inspection due to construction**Written cleaning schedule not monitored at the time of inspection________________________2024-07-25The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Mouse droppings were observed in various areas of the facility (see pest control violation)-Dirt and grime build-up along the base of walls & the flooring along the perimeter of the building-Food debris under the prep table cooler-The floor in the staff washroom was wet-Clutter, poor organization, and sanitation concerns observed in the upstairs kitchenette area: painting supplies and tools stored among food equipment and general filth build-up & mouse droppings along the base of walls & floors along the perimeter of the room-Some minor grease residue observed on the back ventilation canopy-The shelving on the interior of the domestic fridge freezer in the kitchenette area was visibly dirty-Dirty glassware left in the meeting room upstairs (south side, upstairs of the building)
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-08-06-Sanitation of the public washrooms was satisfactory-Cleaning schedule not observed/onsite - operator stated they were planning to print the AHS template and use it moving forward**Further cleaning required along the baseboards of the facility.____________________2024-08-02-The canopies had been professionally serviced-The cabinetry in the server area had been cleaned**Further cleaning required around the baseboards & lower walls of the facility-The staff washroom had been cleaned, re-organized, & repainted-The walk-in coolers & freezers had been cleaned**Public washrooms were not monitored at the time of inspection due to construction**Written cleaning schedule not monitored at the time of inspection________________________2024-07-25The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
  8. Risk Management Inspection

    4 infractions

    • 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?
      • 2024-08-02Small fly activity noted at the time of inspection. Please scrub and disinfect drains & garbage cans. Consult with your pest control provider if activity persists. __________________2024-07-25-There were large and small flies in the facility. Ensure control measures are in place. Have control measures documented and provided to our office.Contact a pest control company to monitor and assess the facility. Provide our office with records. Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-08-02**Cabinet door under the sink was still not attached to the hinge**The base of the cupboard under the sink had been cleaned. There was a large hole with insulation present.  **Base of the wall by kitchen entrance not yet refinished-Wall in staff washroom had been refinished**Ceiling tile by kitchen entrance had not been replaced**Wall behind injera prep area not observed at time of inspection - to be monitored at the re-inspection-Ceiling tiles next to the walk-in cooler/freezer had been put back in place**Public washrooms not monitored due to flooring construction-Discussed catering capacity - PHI expressed concern regarding adequate refrigeration for catering orders. Discussed that foods must be kept hot (>60C) or cold (<4C). Operator indicated they have minimal batch cooking/preparation for catering orders. ____________________2024-07-25The following areas were in poor repair:-Two cabinet doors in the server area were disconnected from the hinges.-The base of the cabinet below the sink in the server area was very water damaged & dirty.-The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. -The wall next to the mop sink was damaged and no longer smooth/washable-The wall behind the injera bread preparation area was chipped and no longer smooth/washable-The ceiling tile next to the west kitchen entrance was water damaged-Several ceiling tiles by the walk-in cooler & freezers had been removed-One stall in the public washroom was marked out-of-order (interior not observed)-The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-08-02No high-risk foods were stored in the walk-in cooler/freezer. Facility is currently using them for dry storage needs. **Inadequate suction on back ventilation canopy (unable to hold up a sheet of paper towel). Operator stated they would not prepare injera bread (or use the back cooking area) until the ventilation canopy is serviced. **Sliding door refrigerator ambient temperature was 20C. The door was found left open upon the start of inspection. Unable to assess if the facility had sufficient cold storage._________________________2024-07-25The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers.The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-08-02-The canopies had been professionally serviced-The cabinetry in the server area had been cleaned**Further cleaning required around the baseboards & lower walls of the facility-The staff washroom had been cleaned, re-organized, & repainted-The walk-in coolers & freezers had been cleaned**Public washrooms were not monitored at the time of inspection due to construction**Written cleaning schedule not monitored at the time of inspection________________________2024-07-25The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
  9. Demand Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The source of prepared foods and meat onsite could not be verified at the time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was left on the counter after use.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on food contact area (prep table cutting board).Cutting boards were stored on the dirty floor.Incense/ash trays were stored in the kitchen area.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle was not labelled to indicate contents. The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-07-25Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). _____________________2023-07-28-Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking.Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was not equipped with paper towel. The dispenser was not functional.The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.
    • 15. Is the facility free of a pest infestation?
      • Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.
    • 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?
      • -There were large and small flies in the facility. Ensure control measures are in place. Have control measures documented and provided to our office.Contact a pest control company to monitor and assess the facility. Provide our office with records. Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a hole on the backwall of the cooking line.-There were missing tiles where the cooking equipment was removed.The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas were in poor repair:-Two cabinet doors in the server area were disconnected from the hinges.-The base of the cabinet below the sink in the server area was very water damaged & dirty.-The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. -The wall next to the mop sink was damaged and no longer smooth/washable-The wall behind the injera bread preparation area was chipped and no longer smooth/washable-The ceiling tile next to the west kitchen entrance was water damaged-Several ceiling tiles by the walk-in cooler & freezers had been removed-One stall in the public washroom was marked out-of-order (interior not observed)-The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers.The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
  10. Demand Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The source of prepared foods and meat onsite could not be verified at the time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was left on the counter after use.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on food contact area (prep table cutting board).Cutting boards were stored on the dirty floor.Incense/ash trays were stored in the kitchen area.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle was not labelled to indicate contents. The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-07-25Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). _____________________2023-07-28-Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking.Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was not equipped with paper towel. The dispenser was not functional.The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.
    • 15. Is the facility free of a pest infestation?
      • Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.
    • 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?
      • -There were large and small flies in the facility. Ensure control measures are in place. Have control measures documented and provided to our office.Contact a pest control company to monitor and assess the facility. Provide our office with records. Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a hole on the backwall of the cooking line.-There were missing tiles where the cooking equipment was removed.The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas were in poor repair:-Two cabinet doors in the server area were disconnected from the hinges.-The base of the cabinet below the sink in the server area was very water damaged & dirty.-The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. -The wall next to the mop sink was damaged and no longer smooth/washable-The wall behind the injera bread preparation area was chipped and no longer smooth/washable-The ceiling tile next to the west kitchen entrance was water damaged-Several ceiling tiles by the walk-in cooler & freezers had been removed-One stall in the public washroom was marked out-of-order (interior not observed)-The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers.The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
  11. Demand Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The source of prepared foods and meat onsite could not be verified at the time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was left on the counter after use.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on food contact area (prep table cutting board).Cutting boards were stored on the dirty floor.Incense/ash trays were stored in the kitchen area.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle was not labelled to indicate contents. The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2024-07-25Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). _____________________2023-07-28-Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking.Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was not equipped with paper towel. The dispenser was not functional.The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.
    • 15. Is the facility free of a pest infestation?
      • Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.
    • 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?
      • -There were large and small flies in the facility. Ensure control measures are in place. Have control measures documented and provided to our office.Contact a pest control company to monitor and assess the facility. Provide our office with records. Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas were in poor repair:-Two cabinet doors in the server area were disconnected from the hinges.-The base of the cabinet below the sink in the server area was very water damaged & dirty.-The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. -The wall next to the mop sink was damaged and no longer smooth/washable-The wall behind the injera bread preparation area was chipped and no longer smooth/washable-The ceiling tile next to the west kitchen entrance was water damaged-Several ceiling tiles by the walk-in cooler & freezers had been removed-One stall in the public washroom was marked out-of-order (interior not observed)-The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a hole on the backwall of the cooking line.-There were missing tiles where the cooking equipment was removed.The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers.The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:-Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022)-Food debris & general dirt throughout the cabinetry of the server area-Dirt build-up on the base of the walls and doors throughout the kitchen-Dirt & general filth build-up on the chest freezer-Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area-Clutter & disorganized stock in the staff washroom-Light switches and high-touch areas were visibly dirty-Dirt and debris build-up observed under the dishwashing equipment-Dirt build-up observed on the floor & door of the walk-in cooler-Dirt build-up observed on the floor of the public washroomsFacility did not have written cleaning schedule.Resource:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

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