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An Chay Restaurant

11203 Jasper Avenue NW Edmonton AB T5K 0L5 · Food - General

Official record from Alberta →

Inspection summary

An Chay Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on June 24, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 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 once on December 19, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 June 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on December 19, 2023. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Wet cleaning cloth was observed on a food preparation counter. 2. No approved sanitizer solution was prepared for use at the time of inspection. The operator prepared 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee making utensils and equipment were stored too close to the handwashing sink at the kitchen area. The operator was instructed to move the utensils away from the handwashing sink to prevent contamination.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two metal strainers were found to be in disrepair. The operator discarded them on site.2. The countertop oven had a buildup of residue. The operator was instructed to clean the oven.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Temperatures of coolers, freezer and hot holdings were appropriate except for the raw sliced salad items, such as sliced tomatoes (measured at 7.2 °C), sliced cucumber (measured at 7.6 °C). The mint leaves, stored in cold water container was measured at 4.3 °C.- It was observed that the salad item containers were placed on the ice bar tray. Actions taken: The staff was advised to use ice cubes rather than a big ice bar so that the salad containers can be dipped in as much of the ice as will help to maintain the temperature below 4 °C.-Staff was also advised to regularly change the ice cubes after every hour. - Operator onsite put the ice cubes into the tray and inserted containers of raw salad in it. The container with mint leaves was moved to the cooler.A label was put on the ice tray, mentioning the next time the ice needed to be replaced.-The temperatures were measured again, using a probe thermometer, to be below 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - 2 compartment dishwashing sinks and a chemical-based dishwasher were observed.- The sanitizer concentration inside the dishwasher was measured at 0 ppm at dish level.Action taken: - The operator was advised to fix the machine as it was not pouring chlorine into the dishwashing machine.- The operator examined the dishwasher and indicated that there was a plugging of chlorine powder in the sanitizer pipe. He fixed this issue.- A new dishwash cycle was run, and the chlorine concentration was again measured; this time, the concentration was 100 ppm chlorine at dish level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Two cutting boards in the food preparation area were found to be deteriorated, had deep cuts, and looked dirty.Action taken: The operator discarded those cutting boards and replaced them with new ones in the preparation area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Some portions of the ceilings above the food preparation area were found to be dirty (dirt and dust was accumulated).Action required: The operator was advised to clean the ceilings.

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