Skip to content
Loading map…

Albert's Family Restaurant

13234 137 Avenue NW Edmonton AB T5L 4Z6 · Food - General

Official record from Alberta →

Inspection summary

Albert's Family Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on May 19, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 16, 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 once on May 3, 2024. 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?

  • 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 10 times across 5 separate inspections, most recently on May 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 11, 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

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The back microwave handle was in disrepair and taped. Please repair, remove, or replace microwave.
  2. Risk Management Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The back microwave handle was in disrepair and taped. Please repair, remove, or replace microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Two microwaves in the kitchen. Please clean inside out.- Surfaces of white bins containing flour near dishwashing area. Please clean. - improvement noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Top side of fryers - heavy grease buildup noted. Please clean and maintain. - improvement noted
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Dusty ceiling tiles were noted throughout the kitchen. Please clean and maintain in a sanitary condition. - improvement noted.- Floor under cookline, floor corners of walk-in cooler, and in hard-to-reach areas. Please clean and maintain. - Shelving in the dry storage room has black staining in some areas. Please ensure all shelving is maintained in a sanitary condition and is easy to clean.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solutions were satisfactory; however, two visibly soiled cleaning cloths were stored on the countertop. Please ensure that contaminated cleaning cloths are soaked in a 200 ppm QUAT sanitizer solution when not in active use.The cloths were placed in a 200 ppm QUAT sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sliced tomatoes was observed stacked on top of plastic inserts in the top of the prep cooler and measured at 10C. Do not stack food containers in the top of the prep cooler. Ensure all foods are maintained at 4C or below at all times.The container was moved to the bottom cooler compartment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Two microwaves in the kitchen. Please clean inside out.- Surfaces of white bins containing flour near dishwashing area. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Top side of fryers - heavy grease buildup noted. Please clean and maintain. - Stove top - baked-on grease noted. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back microwave handle was in disrepair and taped. Please repair, remove, or replace microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Dusty ceiling tiles were noted throughout the kitchen. Please clean and maintain in a sanitary condition.- Floor under cookline, floor corners of walk-in cooler, and in hard-to-reach areas. Please clean and maintain.- The green shelving liners under the syrups in the front area are stained and no longer in good condition. Ensure shelving surfaces are maintained in a sanitary condition and are smooth, non-absorbent, and easy to clean.- Shelving in the dry storage room has black staining in some areas. Please ensure all shelving is maintained in a sanitary condition and is easy to clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted stored above a bin of cooked food stored on the ground. Even though the bin of cooked food was covered protecting the food inside, it is still a requirement to store cooked and raw foods completely separate or cooked foods above raw foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were being held in main prep cooler that was not maintaining a temperature within standards (11C)Foods will be kept in prep cooler for short amount of time during lunch and dinner rushes then in walk-in cooler until cooler is serviced
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Walk-in cooler fan covers - built up dust noted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main prep cooler requires servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- All lower shelves in kitchen- Supper storage shelf where spices are stored by hot water tank- Floor under dry food bins- Black cart in detail
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 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?
      • Minor mice activity noted. Accumulated droppings were noted in the following hard-to-reach areas:- Along wall in behind crates and hot water tank- Dry storage room shelf in corner of room.General upkeep and regular cleaning of kitchen evident.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Stainless steel surfaces of cookline with built up grease and food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Under cookline - built up grease noted.- Areas where mouse droppings have accumulated.

Nearby inspected facilities

Own this business? Add a badge to your website