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Bai Wei Seafood Restaurant

16049 97 Street NW Edmonton AB T5X 6E4 · Food - General

Official record from Alberta →

Inspection summary

Bai Wei Seafood Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 19, 2026, recorded 9 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 11 times across 8 separate inspections, most recently on August 19, 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 5 times across 4 separate inspections, most recently on August 19, 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)?

  • 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 August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 8 separate inspections, most recently on August 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 12 times across 9 separate inspections, most recently on August 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Uncovered cut vegetables and chicken legs were observed in the walk-in cooler. Please ensure all food is properly covered.Jan 29/26 - Uncovered cut vegetables outstanding.Corrected - Oysters in shell were covered with newspaper in the walk-in cooler. Please note that newspaper is not a food-grade material. Please use only food-grade coverings. Outstanding - Some bins of food in the walk-in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of large pieces of frozen meat in the sink was observed. Thaw large pieces of meat under cold running water or overnight in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Chlorine test strips were not available. Please obtain chlorine test strips to verify sanitizer concentration.
    • 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?
      • Outstanding - No pest control records available for review. Please keep pest control records onsite for review.
    • 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?
      • Gap noted under back door with visible light coming through. Please repair or install new weatherstripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Three small freezers in the kitchen had a buildup of ice and a buildup of food debris on the surfaces and interiors. Please clean and maintain.Outstanding - The white and blue bins used for dry food storage had unsanitary surfaces. Please clean them inside and out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The stand mixer near the dry storage area had a build-up of food debris. Please clean and sanitize thoroughly. Outstanding - High-touch surfaces such as freezer and cooler handles had a build-up of food/grease. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following require attention:Food debris buildup along the closing edges of the prep cooler lids.Timers with a buildup of grime and grease.Bottles and food storage containers with a buildup of grease and grime.Stand-up freezers near the back door, inside and outside surfaces.Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dusty ceilings and exhaust hood observed in the kitchen. Please clean and maintain.Jan 29/26 - Exhaust hood was cleaned; improvement noted. Dusty ceiling tiles remain outstanding.Outstanding - The kitchen walls had a buildup of food splashes. Please clean. Please wipe up spills/splashes immediately.Outstanding - The large garbage bin in the kitchen was unsanitary. Please ensure waste bins are cleaned inside and out on a regular basis.Aug. 19, 2026 – Cleaning deficiencies remain outstanding. The facility was observed to be in an unsanitary condition. A thorough deep cleaning is required. Please clean all floors, walls, and equipment surfaces. Organize all fridges and freezers to allow for proper cleaning.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available. Ensure a sanitizer solution is readily available at all times for active cleaning and sanitation. Maintain chlorine sanitizer concentration at 100 ppm. A 100 ppm chlorine sanitizer solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Uncovered cut vegetables and chicken legs were observed in the walk-in cooler. Please ensure all food is properly covered.Jan 29/26 - Uncovered cut vegetables outstanding.Corrected - Oysters in shell were covered with newspaper in the walk-in cooler. Please note that newspaper is not a food-grade material. Please use only food-grade coverings. Outstanding - Some bins of food in the walk-in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Chlorine test strips were not available. Please obtain chlorine test strips to verify sanitizer concentration.
    • 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?
      • Outstanding - No pest control records available for review. Please keep pest control records onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - Three small freezers in the kitchen had a buildup of ice and a buildup of food debris on the surfaces and interiors. Please clean and maintain.Outstanding - The white and blue bins used for dry food storage had unsanitary surfaces. Please clean them inside and out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding - The stand mixer near the dry storage area had a build-up of food debris. Please clean and sanitize thoroughly. Outstanding - High-touch surfaces such as freezer and cooler handles had a build-up of food/grease. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dusty ceilings and exhaust hood observed in the kitchen. Please clean and maintain.Jan 29/26 - Exhaust hood was cleaned; improvement noted. Dusty ceiling tiles remain outstanding.Outstanding - The kitchen walls had a buildup of food splashes. Please clean. Please wipe up spills/splashes immediately.Outstanding - The large garbage bin in the kitchen was unsanitary. Please ensure waste bins are cleaned inside and out on a regular basis.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Uncovered cut vegetables and chicken legs were observed in the walk-in cooler. Please ensure all food is properly covered.- Oysters in shell were covered with newspaper in the walk-in cooler. Please note that newspaper is not a food-grade material. Please use only food-grade coverings. - Some bins of food in the walk-in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. Please obtain chlorine test strips to verify sanitizer concentration.
    • 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?
      • No pest control records available for review. Please keep pest control records onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Three small freezers in the kitchen had a buildup of ice and a buildup of food debris on the surfaces and interiors. Please clean and maintain.- The white and blue bins used for dry food storage had unsanitary surfaces. Please clean them inside and out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The stand mixer near the dry storage area had a build-up of food debris. Please clean and sanitize thoroughly. - High-touch surfaces such as freezer and cooler handles had a build-up of food/grease. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dusty ceilings and exhaust hood observed in the kitchen. Please clean and maintain.- The kitchen walls had a buildup of food splashes. Please clean. Please wipe up spills/splashes immediately.- The large garbage bin in the kitchen was unsanitary. Please ensure waste bins are cleaned inside and out on a regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top surfaces of the two white chest freezers near the dishwashing area are not smooth and easily cleanable. 2. The large cutting board used for cutting raw food is observed with many deep cuts and is no longer smooth and easy to clean. 1. Ensure that the surfaces are refinished to be smooth and easy to clean.2. Ensure that the indicated cutting board is re-surfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was missing, operator indicated they would create one and place it in kitchen visible for staff to see and check off. Please continue with heightened cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The light switch panel near the entrance to the kitchen is observed with a buildup of grime. Ensure that the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two containers with meat in them are observed to be stored without covers in the walk-in cooler. Ensure all food is stored covered to help prevent contamination.
    • 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?
      • Hired pest control company comes on a monthly basis to monitor traps. Continue with heightened cleaning to control the spread of pests.
    • 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?
      • Several flies are observed in the facility. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top surfaces of the two white chest freezers near the dishwashing area are not smooth and easily cleanable. 2. The large cutting board used for cutting raw food is observed with many deep cuts and is no longer smooth and easy to clean. 1. Ensure that the surfaces are refinished to be smooth and easy to clean.2. Ensure that the indicated cutting board is re-surfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was missing, operator indicated they would create one and place it in kitchen visible for staff to see and check off. Please continue with heightened cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime are observed on the external surfaces of bulk food storage containers. 2. The light switch panel near the entrance to the kitchen is observed with a buildup of grime. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer spray bottle is measured at 200 ppm. Ensure bleach/chlorine sanitizer is maintained at 100 ppm at all times. The operator prepared a 100 ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two containers with meat in them are observed to be stored without covers in the walk-in cooler. Ensure all food is stored covered to help prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 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?
      • Several flies are observed in the facility. Ensure that pest control measures are taken to reduce and/or eliminate the presence of flies in the facility.
    • 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?
      • Hired pest control company comes on a monthly basis to monitor traps. Continue with heightened cleaning to control the spread of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top surfaces of the two white chest freezers near the dishwashing area are not smooth and easily cleanable. 2. The large cutting board used for cutting raw food is observed with many deep cuts and is no longer smooth and easy to clean. 1. Ensure that the surfaces are refinished to be smooth and easy to clean.2. Ensure that the indicated cutting board is re-surfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the exterior surfaces of freezer doors. 2. A buildup of food debris and grime are observed on the external surfaces of bulk food storage containers. 3. The wall around the mop sink is observed with a buildup of grime.4. A buildup of dust is observed on the ventilation hood. 5. The light switch panel near the entrance to the kitchen is observed with a buildup of grime. 6. A buildup of sugar is observed on the black storage pallet beside the walk-in cooler. 1-6. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was missing, operator indicated they would create one and place it in kitchen visible for staff to see and check off. Please continue with heightened cleaning.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler were stored on the floor. Keep all food stored off the floor at all times.
    • 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?
      • Hired pest control company comes on a monthly basis to monitor traps. Continue with heightened cleaning to control the spread of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was cleaner.A cleaning schedule was missing, operator indicated they would create one and place it in kitchen visible for staff to see and check off. Please continue with heightened cleaning.
  9. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler was stored on the floor. Keep all food stored off the floor at all times.
    • 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?
      • Cockroaches were observed in several areas of the kitchen such as underneath the stainless steel freezers, dishwashing area, behind mini cooler by the cookline, etc. Hired pest control company monitors activity. Glue traps were present. Focus on heightened cleaning and pest proofing the facility such as closing up unwanted gaps/cracks. Reducing a food source will help decrease the amount. Sanitation of the facility must improve to notice a decrease in pest activity. Increased scheduled cleaning to remove food source, will help. Failure to improve pest activity may result in enforcement actions in the near future.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Barrels holding dried ingredients had buildup of dried food on the outside of the barrel and the lids. Sides and behind prep coolers had buildup of dried food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas of the floor (corners, along the edges of the wall, underneath equipment, etc) had buildup of grease and food. Walls had buildup of dried sauce and food.Clean all areas that have accumulation of food, grease and sauce buildup. Accumulation of unused appliances/items were present. Should it no longer be needed for the facility, it should be removed from the facility. Cleaning schedule frequency needs to be increased to ensure facility is clean and sanitary.
  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bins of food in the walk in cooler was stored on the floor. Keep all food stored off the floor at all times.
    • 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?
      • Cockroaches were observed in several areas of the kitchen such as underneath the stainless steel freezers, dishwashing area, behind mini cooler by the cookline, etc. Hired pest control company monitors activity. Glue traps were present. Focus on heightened cleaning and pest proofing the facility such as closing up unwanted gaps/cracks. Reducing a food source will help decrease the amount. Sanitation of the facility must improve to notice a decrease in pest activity. Increased scheduled cleaning to remove food source, will help. Failure to improve pest activity may result in enforcement actions in the near future.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such a handle of coolers, freezers, drawers, etc had buildup of dried food and grease. Barrels holding dried ingredients had buildup of dried food on the outside of the barrel and the lids. Shelves (including the walk in cooler) had buildup of food and dust. Freezers and coolers - inside and outside had buildup of food and sauce. The cookline equipment had buildup of grease and food on the sides. The mechanical ventilation hood had buildup of grease. Hand sinks had buildup of food/grease on the handles. Side of steamer had buildup of grease/foodKnives stored in knife holder contained buildup of dried food.Grease buildup underneath the shelf of the stainless-steel table in front of the cookline. Focus on cleaning of equipment/appliances, especially the sides. Items must be cleaned before placing it away for storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas of the floor (corners, along the edges of the wall, underneath equipment, etc) had buildup of grease and food. Walls had buildup of dried sauce and food.Clean all areas that have accumulation of food, grease and sauce buildup. Accumulation of unused appliances/items were present. Should it no longer be needed for the facility, it should be removed from the facility. Cleaning schedule frequency needs to be increased to ensure facility is clean and sanitary.

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