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Aroma Cafe & Snacks Bar

100 - 10119 100A Street NW Edmonton AB T5J 0R5 · Food - General

Official record from Alberta →

Inspection summary

Aroma Cafe & Snacks Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 13, 2025. The most recent inspection, on April 24, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on April 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?

  • 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 April 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 6 times across 3 separate inspections, most recently on April 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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • 1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room.2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly.Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. Store all food securely and above the ground, seal all entry points.- Pest monitoring should be completed at least once a month and records kept on site.
    • 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 mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance.Ensure mechanical vent is cleaned and routinely serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ceiling around the vent above the cook line needs to be cleaned.- Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Low temperature dishwasher was measured at 0ppm of chlorine. Chemical was present but not registering. Ensure dishwasher is able to achieve 100ppm of chlorine at the end of the cycle.Ensure dishes washed in the dishwasher are sanitized in 100ppm of chlorine solution for at least 2 minutes in a clean sink of the 2-compartment sink until dishwasher is adequately sanitizing.
    • 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?
      • 1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room.2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly.Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. Store all food securely and above the ground, seal all entry points.- Pest monitoring should be completed at least once a month and records kept on site.
    • 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 mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance.Ensure mechanical vent is cleaned and routinely serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ceiling around the vent above the cook line needs to be cleaned.- Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Low temperature dishwasher was measured at 0ppm of chlorine. Chemical was present but not registering. Ensure dishwasher is able to achieve 100ppm of chlorine at the end of the cycle.Ensure dishes washed in the dishwasher are sanitized in 100ppm of chlorine solution for at least 2 minutes in a clean sink of the 2-compartment sink until dishwasher is adequately sanitizing.
    • 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?
      • 1. Mice droppings were observed under the sinks in the back prep area, under behind the freezer and heat register in the walk-in cooler room.2. Pest control monitoring records were not available. Ensure pest control monitoring is completed monthly.Ensure mice droppings are cleaned and floors disinfected with 100ppm bleach solution. Contact a certified pest control operator for guidance on control measures. Store all food securely and above the ground, seal all entry points.- Pest monitoring should be completed at least once a month and records kept on site.
    • 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 mechanical ventilation system has build-up of dirt on the buffers; there was also no evidence of professional maintenance.Ensure mechanical vent is cleaned and routinely serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ceiling around the vent above the cook line needs to be cleaned.- Hard to reach areas under the sinks, near the dishwashing sink needs to be organized and cleaned.
  4. Initial Inspection

    0 infractions

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