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Balwin Villa - Kitchen

6920 128 Avenue NW Edmonton AB T5C 1S7 · Food - General

Official record from Alberta →

Inspection summary

Balwin Villa - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on July 27, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 7 separate inspections, most recently on October 23, 2025. 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 2 times across 2 separate inspections, most recently on March 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 6 separate inspections, most recently on July 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 6 separate inspections, most recently on July 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and grime was noted in hard to reach areas. Hard to reach areas include, but are not limited to: junctions where walls and baseboards meet; under the dishwasher and surrounding area; under the three compartment sink; under food preparation sinks; beneath food preparation areas/work tables; behind cooking equipment along the cookline; and around grease traps. This was discussed with site management. Sanitation practices must be increased to prevent pest activity and to reduce conditions that support the return of cockroach activity. Completed July 27/26.*Dust accumulation noted on the ceiling vents, light fixtures throughout the kitchen. Dust accumulation was also noted on the two black fans located in the dishwashing area. Clean the vents, light fixtures and black fans. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.\- All completed except for black fan above dish table - July 27/26 *Build-up of a greasy residue was noted on the ceiling tiles in front of the walk in freezer. Clean or replace ceiling tiles. Completed- July 27/26
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Rolling racks with food items and equipment for each dining areas was stored between staff lockers and staff resting area. Reorganize area and ensure food items are adequately separated from staff areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The hand sink by the dishwashing area was blocked by a garbage can. The hand sink by the food preparation area was blocked by a rolling rack. Remove obstructions and ensure hand washing sinks are easily accessible for hand washing at all times. Review with staff. Obstructions were removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food contact and food service equipment requires cleaning and sanitizing -meat slicer -old food debris noted on the underside and top side of the slicer-stand alone industrial mixer – dried on food debris noted on the black splash -walk in cooler shelving -mould like substance on the underside of the shelving unit the back of the cooler. -adaptive plates, lids, soup ladle – food debris found on equipment stored in clean storage area. Equipment moved to dishwashing during inspection. -microwave- spills and splashes from foods*Ice build up noted inside the walk in freezer especially at the entrance of the freezer. Remove the ice build up and ensure the freezer is in good working condition. *Few heavy stained food storage containers with scratches and deep grooves were noted in the clean equipment area. Heavy stained containers. Ensure containers are in good working condition and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and grime was noted in hard to reach areas. Hard to reach areas include, but are not limited to: junctions where walls and baseboards meet; under the dishwasher and surrounding area; under the three compartment sink; under food preparation sinks; beneath food preparation areas/work tables; behind cooking equipment along the cookline; and around grease traps. This was discussed with site management. Sanitation practices must be increased to prevent pest activity and to reduce conditions that support the return of cockroach activity.*Dust accumulation noted on the ceiling vents, light fixtures throughout the kitchen. Dust accumulation was also noted on the two black fans located in the dishwashing area. Clean the vents, light fixtures and black fans. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.\*Build-up of a greasy residue was noted on the ceiling tiles in front of the walk in freezer. Clean or replace ceiling tiles.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • *Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.Sept 25/25-*One cockroach was noted on a sticky trap in the hallway.*Add staff locker area outside kitchen to routine pest inspection and treat as needed.Oct 23/25- Pest control reported cockroaches around lockers. Continue to treat for pests.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch bag and water bottle was stored on a table outside kitchen, Area is used for to store the Suzy Q steam carts and other items for the servery(stagging area). Relocate to designate staff locker area. *Staff water bottles noted in kitchen. Designate and label an area in the kitchen for staff beverages to prevent cross 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?
      • *Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.Sept 25/25-*One cockroach was noted on a sticky trap in the hallway.*Add staff locker area outside kitchen to routine pest inspection and treat as needed.
    • 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 ceiling tiles next to cookline, no longer smooth or easy to clean (finished removed). Replace. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning. *A light fixture above the front food preparation area had burnt out light bulb. Replace and ensure adequate lighting is available for preparation and cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris was found in soup lades hanging by the front storage area, beside cardboard and recycle. Place lades in dishwashing and relocate ladles away from garbage. *Black metal utensil storage unit was sticky and had a film on it, clean storage unit.*Single use containers and lids were improperly stored in the separate storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:-hard to reach area under worktables and equipment throughout the kitchen, around the grease trap (debris, grime)-walk in cooler walls (mould)-metal shelving in walk in cooler(mould)-juice nozzles and area under the nozzles of the juice machine (debris and dust)-two black fans in the dishwashing area(dust)-Vents and light fixtures throughout the kitchen (dust).*There was ice buildup on the curtains and the floor of the walk in freezer. Clean and ensure freezer is working properly.
  6. 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?
      • *Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Newly dispensed Quat based sanitizer was not reaching proper concentration (tested <200ppm). Staff was not dispensing the sanitizer correctly. Ensure sanitizer concentration is maintained at adequate concentration, review dispensing process with staff. Corrected on site: staff members assisted and review with staff member how to properly dispense sanitizer. Sanitizer concentration was adequate when sanitizer was discarded and refilled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal item (e.g. bag with water bottle inside) was found stored under a prep table in the back area. Relocate staff personal items to designated staff area (lockers outside kitchen). Corrected on site: bag relocated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Staff was discarding old sanitizer in the hand sink located by the dishwashing. Stop this practice, ensure hand sink is kept clean for hand washing only. Only discard chemicals in a proper sink. Corrected on site: PHI stopped staff and discussed hand sink requirements.
    • 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?
      • *Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice scoop was found improperly stored; scoop was sitting on top of a dry ingredient container. Ensure scoop is stored in a clean manner and is protected from contamination. Discussed storage options such in a clean container outside ice machine or if stored inside the machine, ensure handle does not contact the bulk ice.*Build up of dust was found on two black fans located at the dishwashing area. One was sitting on the floor by the 3 compartment sinks and the other was at the end of dishwashing table. Clean fans and add task to routine cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris found in clean equipment and utensil storage containers stored under a back area prep table. Place storage containers into dishwashing and add to routine cleaning schedule. Corrected on site: Staff placed all dirty equipment, utensils and containers into dishwashing.
  8. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops observed stored directly in bulk food item and touching food product(s). Removed during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher verified at 64 C at the plate/dish level with two calibrated thermometers. Dishwasher is not achieving sanitizing temperature. Immediately contact service person for repair and switch to manual sanitizing all dishes and equipment after washing.
    • 15. Is the facility free of a pest infestation?
      • Continue to treat for cockroaches until they are eradicated. Continue to improve the cleanliness of the kitchen as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at prep sink is not in good repair/leaking. Repair or replace and ensure it is in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Puddles of water observed on the floor in the following areas: against wall under the 3 compartment sink, under the dishwasher, and around the dishwasher & garburator. Repair or replace plumbing, ensure that plumbing is maintained in good repair and free of leaks. Ensure leaks/puddles are removed to prevent standing water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grime and dirt still present in some hard to reach areas. More cleaning required around/behind grease traps and area under food preparation area/snack preparation area.March 28, 2024 - Observed food debris, grease, and other build up throughout the kitchen including: debris, dust and grease build up under equipment, in corners, under shelves, around base of cookline/foam area.Staff indicated that third party contractor Ultra Shine will be contacted to do a deep cleaning of the kitchen. July 19, 2024-Observed build up under equipment, hard to reach areas (ie. around floor bolts in walk-in cooler), fans, butcher block/wood prep table is sticky.Observed black build up on silicon around dishwasher/rinse sink. Remove, clean, and replace seal/silicon.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed excess debris/dust and grease build up on ventilation canopy. Ensure ventilation canopy and vents are regularly cleaned. Observed debris build up around orange spray foam at the bottom of the cookline (corner between floor and stainless steel). Ensure area remains clean and free of debris build up. Reviewed recommendation to reduce ridges and corners to allow for easier cleaning or including procedure for thorough cleaning. Observed dust/debris build in the walk in cooler. Ensure walk in cooler including cover to fans are cleaned. March 27, 2024 - Observed grease build up on the ventilation canopy and floor behind the charbroiler. Reviewed grease should not build up on floor, and the ventilation filters and interior of the ventilation canopy require more frequently cleaning. Staff indicated that third party contractor Ultra Shine will be contacted to do a deep cleaning of the kitchen. July 19, 2024-Grease and debris/dust build up observed on ventilation canopy and filters. Filters and canopy require more frequent cleaning to remove grease and debris.
  9. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered items in walk-in cooler. Food products covered during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler temperatures verified between 2 C to 6 C. Ensure walk-in cooler can maintain a temperature of 4.0 C or colder in all areas. Gauge on unit indicates 47 F.Install thermometer in walk-in cooler (warmest area). -completed. March 28, 2024 - Walk-in cooler verified at 6C product temperature. Cold storage unit is not maintaining a temperature of 4.0 C or colder. Adjust or repair cooler immediately. If cooler cannot maintain a temperature of 4.0 C or colder, cease use of unit and replace. -Thermometer observed in walk-in cooler.
    • 15. Is the facility free of a pest infestation?
      • Continue to treat for cockroaches until they are eradicated. Continue to improve the cleanliness of the kitchen as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Puddles of water observed on the floor in the following areas: against wall under the 3 compartment sink, under the dishwasher, and around the dishwasher & garburator. Repair or replace plumbing, ensure that plumbing is maintained in good repair and free of leaks. Ensure leaks/puddles are removed to prevent standing water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed cambros container that was cracked and no longer in good repair. Container removed during inspection. Ensure that equipment and containers are removed from service if they are not in good repair and working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grime and dirt still present in some hard to reach areas. More cleaning required around/behind grease traps and area under food preparation area/snack preparation area.March 28, 2024 - Observed food debris, grease, and other build up throughout the kitchen including: debris, dust and grease build up under equipment, in corners, under shelves, around base of cookline/foam area.Staff indicated that third party contractor Ultra Shine will be contacted to do a deep cleaning of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed excess debris/dust and grease build up on ventilation canopy. Ensure ventilation canopy and vents are regularly cleaned. Observed debris build up around orange spray foam at the bottom of the cookline (corner between floor and stainless steel). Ensure area remains clean and free of debris build up. Reviewed recommendation to reduce ridges and corners to allow for easier cleaning or including procedure for thorough cleaning. Observed dust/debris build in the walk in cooler. Ensure walk in cooler including cover to fans are cleaned. March 27, 2024 - Observed grease build up on the ventilation canopy and floor behind the charbroiler. Reviewed grease should not build up on floor, and the ventilation filters and interior of the ventilation canopy require more frequently cleaning. Staff indicated that third party contractor Ultra Shine will be contacted to do a deep cleaning of the kitchen.
  10. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw ground beef stored above pork. Ensure ground beef is stored below fish and pork. Ground beef moved below pork during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler temperatures verified between 2 C to 6 C. Ensure walk-in cooler can maintain a temperature of 4.0 C or colder in all areas. Gauge on unit indicates 47 F.Install thermometer in walk-in cooler (warmest area).
    • 15. Is the facility free of a pest infestation?
      • Continue to treat for cockroaches until they are eradicated. Continue to improve the cleanliness of the kitchen as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Left side of oven is falling/not secured. Reviewed public health rationale for oven to be in good repair including proper & safe operation and harborage of cockroaches. Cover(s) for fans in walk-in cooler are broken. Walk-in cooler fans are at head height. Damaged cover poses safety risk and is no longer easy to clean. Replace broken fan covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lifting or damaged flooring around drains, gaps or lifting flooring at seams, drilled holes in wall/RFP, gap between cookline backsplash & floor are not sealed. Ensure access and harborage points are sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Puddles of water observed on the floor in the following areas: against wall under the 3 compartment sink, under the dishwasher, and around the dishwasher & garburator. Repair or replace plumbing, ensure that plumbing is maintained in good repair and free of leaks. Ensure leaks/puddles are removed to prevent standing water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed cracked/damaged cambro lid. Lid replaced during inspection. Ensure equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grime and dirt still present in some hard to reach areas. More cleaning required around/behind grease traps and area under food preparation area/snack preparation area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed excess debris/dust and grease build up on ventilation canopy. Ensure ventilation canopy and vents are regularly cleaned. Observed debris build up around orange spray foam at the bottom of the cookline (corner between floor and stainless steel). Ensure area remains clean and free of debris build up. Reviewed recommendation to reduce ridges and corners to allow for easier cleaning or including procedure for thorough cleaning. Observed dust/debris build in the walk in cooler. Ensure walk in cooler including cover to fans are cleaned.

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