Albert's Family Restaurant
96 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General
Inspection summary
Albert's Family Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 24, 2026, recorded 12 infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.
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 7 times across 4 separate inspections, most recently on September 24, 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 3 times across 3 separate inspections, most recently on September 24, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on September 24, 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?
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 September 24, 2026. 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 10 times across 6 separate inspections, most recently on September 24, 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?
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
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT solution that is used for sanitization was measured between 300-400ppm at point of use. Ensure concentrations remain at 200ppm.
- 09. Are chemicals stored and handled in a safe manner?
- There was a can of Raid under the sink closest to the glass washer. Please remove this from the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no food thermometer in kitchen to ensure proper cooking temperatures. Staff were unable to produce one during inspection. Ensure kitchen is equipped with food thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the kitchen was not equipped with detergent. Staff were able to replace it during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical glasswasher in the lounge/bar area was equipped with iodine sanitizer but measured at 0ppm. Ensure iodine sanitizer measures at 12.5-25ppm for proper sanitization cycle. There was also a pool of water in the cabinet under the glasswasher where the chemicals are stored. Staff said they had called for maintenance to service the glass washer. In the meantime, they were instructed to use the dishwasher in the kitchen to wash glassware.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility was not equipped with chemical test strips for sanitizers in use. Please ensure appropriate test strips are available for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen cooking area was not equipped with soap. Ensure hand sinks are stocked with adequate supplies of water, soap, paper towel, and garbage receptacle for proper hand washing.
- 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?
- No evidence of pests or vermin at the time of inspection. Pest control records were not available for review during inspection. Please send records for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer had some buildup of food debris in hard-to-reach areas. Ensure proper cleaning and sanitation of food contact surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic food containers in the food prep area had some scratches with grooving. Education was given to staff on how these grooves can be hard to clean and allow bacteria to grow. The containers were removed from use during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring and wall in the dishwashing area and between cooking equipment in kitchen had build-up of food debris and grease. Ensure routine cleaning and sanitation maintenance is followed as these could be an attraction to pests and create a breeding ground for bacteria.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was detected (0 ppm) in the sanitizer bucket near the cookline. Please ensure that an approved sanitizer solution is prepared and maintained at the proper concentration at all times. Maintain QUAT sanitizer at 200 ppm, and chlorine sanitizer at 100 ppm. Corrected onsite. The operator prepared a new sanitizer solution. Chlorine was detected at >100 ppm.**Please do not mix bleach with soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler by the cook line was measured at approximately 10C. The internal monitoring thermometer registered a temperature >10C. Ensure coolers are maintained at or below 4C at all times. Please do not store high-risk foods in the cooler. Please monitor the cooler and repair as required. Food was being transferred to another cooler during the inspection.Dec 22/25: The internal monitoring thermometer registered approximately 4 C in the bottom unit of the cooler. Toppings in the top compartment of the prep cooler were probed at approximately 8C. Please monitor temperatures. Keep cooler compartment covers closed when not in use. Maintain coolers at 4C or below at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available. Please obtain QUAT and chlorine sanitizer test strips to verify the concentration of sanitizers.Dec 22/25: QUAT sanitizer test strips were available. Please obtain chlorine sanitizer test strips for the glasswasher at the bar.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- More than two items of staff belongings were found on food preparation counters. Please remove all items not associated with food from these areas and ensure that staff personal belongings are stored separately from food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler by the cook line was measured at approximately 10C. The internal monitoring thermometer registered a temperature >10C. Ensure coolers are maintained at or below 4C at all times. Please do not store high-risk foods in the cooler. Please monitor the cooler and repair as required. Food was being transferred to another cooler during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available. Please obtain QUAT and chlorine sanitizer test strips to verify the concentration of sanitizers.
- 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?
- Monthly pest control records were not available for review. Please ensure pest control records are available onsite for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine was missing a lid and was being covered with black plastic bags taped in place.Please remove the plastic bags and install a proper lid for the ice machine. Plastic bags are not acceptable covers for the ice machine as they are not durable, cannot be easily cleaned, and may not be food safe.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floors under shelves- Floors in the dishwashing area- Along floor corners in the kitchen- Spaces between large equipment and countertopsPlease conduct a deep clean and maintain cleanliness.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- A small section of the counter behind the handwashing sink across from the dishwashing sinks is observed to be in disrepair and is not smooth and easily cleanable. Ensure that the indicated area is repaired to be smooth, durable, easily cleanable and resistant to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease and/or grime is observed around the grease trap below the dishwashing area. Ensure that the indicated areas are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 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 by the cookline was obstructed with food and bin in the basin. Staff was asked to relocate the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A piece of duct tape is observed on the counter behind the handwashing sink across from the dishwashing sinks. Ensure that the duct tape is removed or replaced with a material that is smooth, durable, easily cleanable and resistant to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grease and/or grime is observed around the grease trap below the dishwashing area. 2. A buildup of grime is observed in the cabinet beneath the handwashing sink in the bar area.1-2. Ensure that the indicated areas are cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?