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Asian Grill House

9643 107 Avenue NW Edmonton AB T5H 0T8 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured final rinse temperature for the high temperature dishwasher was approximately 69C at the plate level. Please ensure corrective actions are taken and an acceptable final rinse temperature of at least 71C is reached.
  2. Demand Inspection

    2 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?
      • October 20, 2025 update: Same dropping identified on last inspection have not been cleaned up. Since no new dropping have been found unlikely that there is a current infestation. Though a number of dead mice were found in the traps.Dropping found on the top of the dishwasheer. Ensure dropping are cleaned upNot completing the pest control checklists. Most of the answer pre-filled but were not documenting whether or not there were any pests found that month.Ensure you complete the form every month . Please start using the updated checklist https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • October 20, 2025 update- General cleaning is required throughout the kitchen. Particuarly underneath equipment.Storage shelves require cleaning.
  3. Risk Management Inspection

    2 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?
      • October 20, 2025 update: Same dropping identified on last inspection have not been cleaned up. Since no new dropping have been found unlikely that there is a current infestation. Though a number of dead mice were found in the traps.Dropping found on the top of the dishwasheer. Ensure dropping are cleaned upNot completing the pest control checklists. Most of the answer pre-filled but were not documenting whether or not there were any pests found that month.Ensure you complete the form every month . Please start using the updated checklist https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • October 20, 2025 update- General cleaning is required throughout the kitchen. Particuarly underneath equipment.Storage shelves require cleaning.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at least 1000ppm. A new solution was made up at 100ppm. Violation was corrected during the inspection.
    • 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?
      • Dropping found on the top of the dishwasheer. Ensure dropping are cleaned upNot completing the pest control checklists. Most of the answer pre-filled but were not documenting whether or not there were any pests found that month.Ensure you complete the form every month . Please start using the updated checklist https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage shelves require cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The quantity of food in the facility did not appear to match the demands or menu of the facility. Foods were not labeled when re-packaged. Facility did not appear to be achieving good rotation of foods. ACTION REQUIRED: reduce stock to match the demands of the facility. Label all foods when re-packaged.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers were used as scoops in dry bulk goods. Scoops and containers were left in the dry bulk goods when not in use.ACTION REQUIRED: discontinue using containers as scoops. Store the scoops outside of the bulk food product when not in use. 2. Personal items, tools, & chemicals were stored in the cookline and next to food items. There was no clear separation between categories.ACTION REQUIRED: categorize items stored in the facility. Create separate storage for tools, chemicals, & personal items (ex. supplements). Remove any items that are no longer needed for the operations of the food facility.
    • 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?
      • Permit was not posted on public display. Trade name of the facility is outdated. ACTION REQUIRED: submit a new application for a food handling permit to update the trade name. Once the new permit is received, print and post it on public display.RESOURCE: https://www.albertahealthservices.ca/frm-03298.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Shelving in the walk-in freezer was rusted. ACTION REQUIRED: Repair or replace shelving.2. Ceiling panels & light covers in the kitchen (close to the walk-in freezer) were not in place. ACTION REQUIRED: put the ceiling panels & light covers back in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-06-19Cleaning schedule was not observed. Regardless, current cleaning regiment is ineffective. ACTION REQUIRED: develop & utilize an effective written cleaning schedule.______________________2023-02-14There is no written cleaning program.Develop a written cleaning and sanitation program for the food premise.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not satisfactory. The following concerns were noted:-The facility was cluttered with various supplies and equipment. -Dust build-up observed on spices and items in storage. -Ventilation exhaust canopy was well overdue for professional cleaning service. -Dirt/grease build-up under equipment in the cookline. ACTION REQUIRED: conduct a deep, thorough clean of the facility.