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Ali-Dine Food Services

7505 75 Street NW Edmonton AB T6C 4H8 · Food - General

Official record from Alberta →

Inspection summary

Ali-Dine Food Services has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on September 23, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on September 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on January 5, 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?

  • 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 once on January 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was insufficient chlorine sanitizing concentration (tested at 0-10ppm) in the final sanitizer rinse of the commercial dishwasher, with 100ppm chlorine sanitizer concentration required. Test strips were available. The operator is to contact a licensed technician to conduct maintenance of the commercial dishwasher. The operator and staff are to use the set of 2-compartment sinks for interim manual washing, rinsing, and sanitizing of dishware, as indicated on the AHS poster sticker provided.
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was insufficient chlorine sanitizing concentration (tested at 0-10ppm) in the final sanitizer rinse of the commercial dishwasher, with 100ppm chlorine sanitizer concentration required. Test strips were available. The operator is to contact a licensed technician to conduct maintenance of the commercial dishwasher. The operator and staff are to use the set of 2-compartment sinks for interim manual washing, rinsing, and sanitizing of dishware, as indicated on the AHS poster sticker provided.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was insufficient chlorine sanitizer concentration in the final sanitizing rinse of the commercial dishwasher operation, with less than 100 ppm concentration observed. Note that the plastic line into the chemical container was angled and the chlorine container empty. The operator and all staff are to ensure there is sufficient detergent and chlorine chemical in their respective containers prior to operation of the commercial dishwasher. This was corrected at time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - as there was accumulation of grease/oil deposits and overdue professional cleaning of the exhaust hood canopy in the kitchen, the professional cleaning is required and is to be scheduled/completed by the end January.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food particles, dirt/dust, etc., (in behind refrigeration and freezer units) on the carpeting in the dining and storage room adjacent to the kitchen. More frequent cleaning/vacuuming of the carpeting is required in this area.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - the commercial dishwasher was functional, with wash-cycle water temperatue at 60 degrees Celsius and chlorine rinse sanitizer at 100ppm concentration, after additional priming (note for staff to ensure the plastic lines inside the hard plastic support encasings are adequately inserted for proper placement inside each of the respective chemical containers at the dishwashing area).Also, there was a set of large 2-compartment sinks available for all manual washing, rinsing, and sanitizing (with detergent and chlorine bleach sanitizer available for use - with test strips provided).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - the kitchen area hand-wash sink was obstructed and the cold water faucet 'switched off' (with repairs pending and access created, at time of inspection). Note to ensure the designated hand-wash sink is always accessible and functional, with hot and cold running water under pressure, and an available supply of liquid soap and paper towels.

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