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Albert's Family Restaurant

5107 99 Street NW Edmonton AB T6E 5B7 · Food - General

Official record from Alberta →

Inspection summary

Albert's Family Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on August 7, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on July 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 11, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups used and stored as scoops in the bulk product. Please ensure bulk food is protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink noted to be slowly draining. Please repair.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured with test strips and noted to be at 0 ppm. Ensure an approved food surface sanitizer is available at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths noted through the kitchen. this was immediately addressed at the time of the visit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups used and stored as scoops in the bulk product. Please ensure bulk food is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding from a previous inspection: The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Utensils hanging over the waffle prep table have dust accumulation and require cleaning.b. The waffle maker has grease and food particle buildup in its crevices.-Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Several used, wet cleaning cloths were left on the service counter and one on the waffle prep table. -Cleaning cloths must be stored in a sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Chicken was thawing in a bowl of standing water and had a surface temperature of 12C.-Proper thawing procedures were reviewed with the supervisor. -Thawing must occur under refrigeration or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. A dirty dish was found in the dry storage area.b. Utensils hanging over the waffle prep table have dust accumulation and require cleaning.c. The waffle maker has grease and food particle buildup in its crevices.d. The bulk food scoop stored in the rice bin had no handle.e. The scoop in the flour bin under the waffle prep table was stored directly in the food bin, with the handle in contact with the flour.-Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Quats being used as a sanitizer for preparation counters/surfaces, measured at 0 ppm.Action taken:-Staff was instructed to prepare a fresh Quats solution, which was measured at 200 ppm.-Education was provided to the staff to regularly monitor the strength of the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A carton of eggs was stored at room temperature, measured at 16C. 2. Sliced lettuce was stored at room temperature, measured at 20C. Action taken:-Time and temperature abuse was discussed with the staff.-Staff was instructed to put the eggs under refrigeration. Eggs should be stored at 7C or less. -Staff was instructed to move the lettuce container inside the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine were expired. Action required:-Please purchase new test papers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -In the cleaned utensil section, some of the cutting boards were observed to be heavily used, have damaged surfaces, having deep cracks filled with dirtAction required:-Please discard the damaged cutting boards and replace with new ones. Damaged cutting boards are not easily cleanable and are the major factor for cross-contamination inside the food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceilings at most parts in the main kitchen had dirt/debris accumulation. 2. Some of the knives at the knife holder were oily/used3. Ventilation hood had oil accumulation.4. The floor of the main kitchen area required cleaning. Action required:-Please clean the indicated areas.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Noted the following sanitation/housekeeping issues: - Black dust accumulated on some ceiling tiles in the kitchen.-Floors below the kitchen equipment and hard-to-reach areas require cleaning.

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