Skip to content
Loading map…

Asian Food Ltd.

11048 107 Street NW Edmonton AB T5H 2Z7 · Food - General

Official record from Alberta →

Inspection summary

Asian Food Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on April 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 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?

  • 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 4 times across 3 separate inspections, most recently on March 3, 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 4 times across 2 separate inspections, most recently on March 3, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Mar. 16, 2026: Mouse droppings were noted along the edge of the step below the small food preparation room. Clean and sanitize as discussed during the inspection. Mouse droppings found in the following areas have been removed and the affected areas sanitized:-on the floor next to the back entrance door-on the floor and shelving in the office area of the kitchen where paperwork for the business is kept.-on the floor behind mixer in the corner of the kitchen**Provide a copy of the pest control report for the March 2026 visit to the facility once they have been on-site for their monthly servicing.REQUIRED ACTION: a thorough cleaning and sanitizing of the kitchen is required as discussed during the inspection. Contact your pest control company and have them implement additional control measures.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine (bleach water) sanitizer used on food contact surfaces was measured at >>200 ppm chlorine. Chlorine is to be used at 100 ppm for food contact surfaces. 1/2 teaspoon of bleach per litre of water. Staff must use the chlorine test strips to measure the chlorine solution when preparing it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onions were sitting directly on the floor in the smaller food preparation room. REQUIRED ACTION: food must be stored up off of the floor to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were using the designated kitchen hand sink to rinse off dirty equipment and utensils. A metal colander/sieve was sitting inside the hand sink, and the sink basin was full of food debris. The sink plug was in the drain, allowing for 2 inches of dirty water to sit in the basin.REQUIRED ACTION: staff were instructed to drain and clean out the sink during the inspection. Staff were reminded to keep this sink free of all objects, and to only use this sink for hand washing.
    • 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?
      • Mouse droppings were found:-on the floor next to the back entrance door-on the floor and shelving in the office area of the kitchen where paper work for the business is kept.-on the floor behind mixer in the corner of the kitchenPest control records were reviewed during the inspection, and mouse activity was noted on the most recent report. Pest control comes to the facility once a month.REQUIRED ACTION: a thorough cleaning and sanitizing of the kitchen is required as discussed during the inspection. Contact your pest control company and have them implement additional control measures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard wrapped in plastic is being used to line the bottom shelf on the stainless steel table in the preparation area to the left of the door that leads into the main house. Cardboard is to be removed. Shelving and all food contact surfaces must be smooth, non-absorbent, in good repair and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris observed in hard to reach areas of the kitchen, behind equipment and on floors.REQUIRED ACTION: a thorough cleaning of the facility is required.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Bleach sanitizer was present. However, no prepared sanitizer solution (100 ppm chlorine) was available at the preparation tables. Action taken:-Staff was instructed to have the ready to use sanitizer solution (100 pm chlorine) accessible to the staff while preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing sink was blocked with the food preparation equipment.Action taken:-Operator was instructed to unblock the handwashing sink. Ensure that handwashing sink must be solely used for washing hands, handwashing sink should be accessible at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were using a Clorox bleach spray measured at well above 200 ppm chlorine on food contact surfaces and were not rinsing the surfaces prior to use. Sanitizing solution for food contact surfaces must be used at proper concentrations- a 100 ppm chlorine solution can be prepared by mixing 1/2 teaspoon of regular, unscented bleach into one litre of water, and this is safe to use on food contact surfaces without rinsing it off after use. Staff are to use the chlorine test strips to ensure they are using a 100 ppm chlorine solution to sanitize food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A metal colander/strainer was sitting inside the hand sink. The hand sink must remain free of all objects at all times, as this sink is intended for hand washing purposes only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large pieces of carboard are used to line the lower shelf surface of the stainless steel food preparation table located near the door to the mop closet. The cardboard is to be removed and replaced with a material that is smooth, durable, water-resistant and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the light bulbs above the food preparation area are missing a shatter-proof cover- this is required to contain glass shards in the event that a light bulb shatters.

Nearby inspected facilities

Own this business? Add a badge to your website