Skip to content
Loading map…

Arby's

12805 50 Street NW Edmonton AB T5A 4L8 · Food - General

Official record from Alberta →

Inspection summary

Arby's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 29, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 May 1, 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 January 9, 2024. 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 2 times across 2 separate inspections, most recently on March 20, 2024. 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be less than 50ppm. Fresh 200ppm solution was prepared by the staff during inspection.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole observed in the wall in the front area. Action required:- The staff was instructed to seal this hole.-All floor, walls, ceilings in the food facility must be smooth, easily cleanable and in good repair.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of coolers, freezer and hot holding were appropriate except one hot holding at front counter which had gravy. The temperature was measured at 40C. Action taken:-The staff was instructed not to overfill the hot holding as overfilling caused improper circulation of heat. Therefore, it is difficult to maintain the temperature at 60C.-The staff took out the excess gravy in other hot holding and the temperature was measured again at 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The staff member was unable to accurately describe the 3 compartment dishwashing method. The staff member stated that they wash the utensils, sanitize in a sanitizer sink, rinse and then air dry.Action taken:-Education was provided regarding the 3 sink method which is as follows;Scrape if necessary-wash in detergent-rinse-sanitize and then air dry.-3 sink method infographic will be provided to the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a hole observed in the wall in the front area. Action required:- The staff was instructed to seal this hole.-All floor, walls, ceilings in the food facility must be smooth, easily cleanable and in good repair.

Nearby inspected facilities

Own this business? Add a badge to your website