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Atlas Cafe

10588 109 Street NW Edmonton AB T5H 3B2 · Food - General

Official record from Alberta →

Inspection summary

Atlas Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on March 20, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 4 times across 4 separate inspections, most recently on March 3, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 3, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 20, 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?

  • 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 2 times across 2 separate inspections, most recently on December 6, 2023. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Currently facility is only able to perform Intermediate food handling. This means, that soups, meats, other foods cannot be cooked, cooled and reserved. All food to be prepared for consumption with no service of food pre-prepared by the facility. Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach was being mixed with soap to prepare sanitizer solutions. Use unscented, no fabric protection, bleach to prepare chlorine sanitizer solution. Do not add additional products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The glass refrigerator was being used to cool items, which was raising the temperature of the refrigerator. Ensure that items are cooled rapidly, but in a way that will not raise the temperature of the refrigerator. Use Methods such as:• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer solution 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?
      • Currently facility is only able to perform Intermediate food handling. This means, that soups, meats, other foods cannot be cooked, cooled and reserved. All food to be prepared for consumption with no service of food pre-prepared by the facility. Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 high-temperature dishwasher had not been repaired yet. Operator said due to Christmas time, they were not able to contact the technician. The staff was using the back kitchen compartments for manually wash-rinse and sanitize the dishes.Actions taken/required:-IMMEDIATE ACTION IS REQUIRED.-Please call the technician immediately and get the servicing. -Meanwhile, the staff was instructed to use single-use disposable cups and plates for the customers to decrease the dishwashing load since the facility has 2 compartment sinks and using the 3-sink method in 2 sinks i.e., wash in first sink- rinse in second and then decontaminate (wash/scrub and sanitize) the first sink again to do final "sanitize" step. -For the kitchen cooking and serving equipment and utensils, staff was allowed to use 2 compartment dishwashing method.
  5. 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 high-temperature dishwasher was not heating up at the time of inspection. Dishwasher must be serviced immediately to ensure it reaches a minimum final rinse temperature of 82C (180F) at the gauge. Dishes and utensils are to be manually washed and sanitized at the two-compartment sink until further notice.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the dishwasher is only reaching 63C at dish level- it must reach a minimum of 71C inside the machine at dish level (or 82C/180 F at the gauge/manifold).Servicing is required immediately to ensure the dishwasher is reaching the required final rinse temperature.
    • 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 hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink.Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.
  8. Monitoring 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 hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink.Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.

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