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Baijiu

101 - 10359 104 Street NW Edmonton AB T5J 1B9 · Food - General

Official record from Alberta →

Inspection summary

Baijiu has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 6, 2024. The most recent inspection, on September 29, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on April 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 29, 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?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer at 0ppm. Operator prepared a new solution when prompted.
    • 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?
      • Sept 29, 2026: Repeat violation: An expired permit is posted at the facility. Ensure a valid food permit is posted at a visible location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Ice makers upstairs and downstairs require cleaning.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All sanitizer buckets on the cookline and the bar were at 0ppm of quats. Quat sanitizer was replaced during inspection, still dispensed 0ppm at the 2-comp sink. Sanitizer was prepared manually and tested at 200ppm.
    • 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?
      • An expired permit is posted at the facility. Ensure a valid food permit is posted at a visible location.
    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher was measured at 0ppm of iodine. Iodine test strip was not available. Ensure glassware is washed in the kitchen dishwasher until, the glasswasher can dispense iodine between 12.5 -25ppm. Obtain iodine strips and test glasswasher daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • APRIL 1, 2026; REPEATED VIOLATIONAll sanitizer buckets on the cookline and the bar were at 0ppm of quats. Quat sanitizer was replaced during inspection, still dispensed 0ppm at the 2-comp sink. Sanitizer was prepared manually and tested at 200ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily. UNTIL then, keep mixing manually.-----------------------------------------------------------------------------------------The quat sanitizer dispenser was non-functional. Dispensed solution was at 0ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning clothes were on the kitchen counters.- The sanitizer dispenser was dispensing solution with 0ppm of quats.- Staff prepared sanitizer manually, measured between 200-400ppm of quats.Ensure quat sanitizer is maintained between 200-400ppm and cleaning clothes are immersed in sanitizer.
    • 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 ventilation system on the cook line is due for professional maintenance since May.
    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The quat sanitizer dispenser was non-functional. Dispensed solution was at 0ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily
  4. Initial Inspection

    2 infractions

    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A significant buildup of soil, debris and dirt was noted on the wood flooring in the back delivery area. Clean the soil /debris noted on the floor.

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