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Asian Express Hot Pot

10412 63 Avenue NW Edmonton AB T6H 4J5 · Food - General

Official record from Alberta →

Inspection summary

Asian Express Hot Pot has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on October 16, 2026, recorded 3 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 9 times across 8 separate inspections, most recently on October 16, 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 3 times across 3 separate inspections, most recently on October 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 December 7, 2023. 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 7 times across 5 separate inspections, most recently on October 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on January 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

10 inspections

  1. Demand 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)?
      • Mechanical dishwasher noted to have 0 ppm for the sanitizing step (measured with test strips). Please ensure test strips are present onsite.
    • 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?
      • Pest droppings noted in a few areas. Ensure pest control is in place, and areas are cleaned and sanitized.No pest records noted onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning noted to be required. Areas discussed oniste.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Ceiling tile missing in the basement food storage area.
  4. 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)?
      • Observation: Sanitizer was not reaching the utensils through the dishwasher hose.Action required: The dishwasher must be repaired or replaced. In the meantime, the operator must use an approved manual method to wash and sanitize dishes and utensils.
    • 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. Worn weatherstripping was observed on the back entrance door of the facility, creating a potential point of entry for pests.3. Pest control reports not observed for the 2026 months.Action required:1. Install new weatherstripping on the door to ensure a tight seal and prevent pest entry.2. Ensure pest control monitoring is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile missing in the basement food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers were stored on the floor in the food storage area.Ensure all food is stored at least 6 inches off the floor to prevent contamination and allow proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly in bulk food containers, in contact with the food. Actions to be taken: The operator must remove all scoops from the food and store them in a sanitary manner to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation: Sanitizer was not reaching the utensils through the dishwasher hose.Action required: The dishwasher must be repaired or replaced. In the meantime, the operator must use an approved manual method to wash and sanitize dishes and utensils.
    • 15. Is the facility free of a pest infestation?
      • Five to eight dead cockroaches were observed on sticky traps, and three live cockroaches along with cockroach droppings were observed under the dishwashing sinks.Live cockroach activity was observed in the facility, including the dishwashing area and beneath the handwashing sink.Actions required:Immediately consult pest control services and continue working with a licensed pest control technician to implement effective corrective measures to eliminate pest activity.Conduct a thorough deep cleaning of the kitchen to remove food debris, eliminate harborage areas, and correct any conditions conducive to pest infestation.
    • 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. Worn weatherstripping was observed on the back entrance door of the facility, creating a potential point of entry for pests.2. Rodent droppings were observed in the basement food storage area.3. Pest control reports did not indicate whether pest activity was present at the facility.Action required:1. Install new weatherstripping on the door to ensure a tight seal and prevent pest entry.2. Immediately conduct pest control to eliminate rodent activity, thoroughly clean and sanitize the affected area, and implement measures to prevent future infestation.3. Ensure that all pest control reports clearly document findings, including the presence or absence of pest activity, and that records of pest control activities are completed accurately and maintained on site for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris, dirt, and grease buildup were observed on the dishwashing machine. 2. Accumulation of dust was observed on the fan grill of the walk-in cooler.Action required: 1. Conduct thorough cleaning and sanitization of the dishwasher.2. Conduct thorough cleaning of the walk-in cooler, including the fan grill.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-Clean the filters and the outer ventilation hood.-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  6. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • 2024-11-0510-12 dead cockroaches observed on the sticky tapes and 2 alive cockroaches were observed under the dishwashing sinks. Actions required:- Please continue to work with pest control company and take corrective actions. Deeply clean the kitchen.___________2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Mechanical ventilation system was due for servicing (supposed servicing date-September 2024). -One of the light covers in the main kitchen was damaged. Actions required:-Please get the ventilation servicing.-Please repair the damaged light cover (all the lights in the food handling/storage/processing) areas must be protected with shatterproof covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the following areas;- the floor of the dry storage areas (bulk food storage area).-Clean behind the cooking lines-Clean the filters and the outer ventilation hood.-deep clean all the hard-to-reach areas-clean above the dishwashing machine.-clean all the shelves.-Cleaning and sanitation schedule already in place (please increase the frequency of cleaning schedule).
  7. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tripe was thawing in stagnant water in the 2-compartment prep sink. The tripe was still visibly frozen and the external temperature was 10C. CDI: issue discussed with staff onsite & cold water tap turned on.
    • 15. Is the facility free of a pest infestation?
      • 2023-12-07One live cockroach and 3-4 dead cockroaches (not on glueboards) observed under the hand sink in the back kitchen next to 2-compartment prep-sink. Previously reviewed pest control reports from October & November 2023 - facility is working with a 3rd party contractor to control the infestation. Action: Continue to follow recommendations of pest control provider. Instructed staff to clean out hand sink cupboard and place glueboard trap directly under plumbing.___________________2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Action required: continue to follow recommendations of pest control technician. ___________________2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  9. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Facility had some diatomaceous earth onsite - discussed that only a licensed pest control operator is allowed to apply pesticides in commercial food facilities. Action required: continue to follow recommendations of pest control technician. Ensure only the technician is treating for the infestation.2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.
  10. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • 2023-10-12Facility is consulting with 3rd party contractor to treat for ongoing cockroach infestation. Facility had some diatomaceous earth onsite - discussed that only a licensed pest control operator is allowed to apply pesticides in commercial food facilities. Action required: continue to follow recommendations of pest control technician. Ensure only the technician is treating for the infestation.2023-09-26Live cockroach activity observed in the facility (dishwashing area and below the hand washing sink). Action required: consult with pest control services immediately.

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