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Ariana Kitchen

13720 50 Street NW Edmonton AB T5A 5J6 · Food - General

Official record from Alberta →

Inspection summary

Ariana Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 29, 2026. The most recent inspection, on September 9, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 29, 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 once on June 29, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 4, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on August 18, 2026. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentrations.
  2. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentrations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A food handling permit was not available. Ensure that all outstanding requirements are completed. The facility must not operate without a food handling permit. Permit must be posted in a location easily visible to the public.
  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentrations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A food handling permit was not available. Ensure that all outstanding requirements are completed. The facility must not operate without a food handling permit. Permit must be posted in a location easily visible to the public.
  4. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentrations.
    • 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 located by the walk-in cooler was obstructed by large cooking equipment. Please ensure the hand sink remains easily accessible at all times. Corrected on site.
  5. Risk Management 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?
      • The hand sink closest to the dishwashing area had soap, paper towels, however, there was cold water present. Please repair sink to provide warm water.
  6. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all cold holding units were operational or at 4C at the time of inspection. Ensure all cold holding units are operational and at 4C or less. The units that will not be used to cold hold food, ensure it reaches 4C or less before use. All coolers require a thermometer.A probe thermometer was present.
    • 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 was not turned on during the inspection. Please ensure the unit is operational and provides detergent and chlorine sanitizer. The concentration of chlorine must be 100-200ppm. A three compartment sink was present in the dishwashing area however, there was no detergent. Two QUAT dispensers were installed. Please look into the installation of chemical dispensers as there should be one for detergent and one for sanitizer. There was also a leak underneath the sink, please repair or replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The three hand sinks in the kitchen were either not fully equipped with supplies or operational. Ensure all three hand sinks are fully operational with warm water and equipped with soap and paper towels.The front bar area requires hand soap and paper towels.
    • 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?
      • Both the private room and front entrance double doors had a minor gap at the bottom between the two doors. Please close the gaps.In house pest control monitoring will be conducted. Keep records onsite and monitoring monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing in certain areas of the kitchen - please install proper baseboards that are smooth, impervious to moisture, easy to clean and in good repair.Some areas of the ceiling were missing tiles. Please re-install or install ceiling tiles.Three compartment sink had a leak underneath the sink - repair or replace sink.

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