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Belgravia Hub

7609 115 Street NW Edmonton AB T6G 1N4 · Food - General

Official record from Alberta →

Inspection summary

Belgravia Hub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on November 19, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on November 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 10, 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?

  • 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 February 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 10, 2025. 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 2 times across 2 separate inspections, most recently on October 23, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
    • 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 written pest control record received. Ensure the most recent pest control record is provided to the health inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning checklist was observed. Ensure a written cleaning checklist is completed and maintained.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the main food prep area was blocked by a rolling cart with a meat slicer on top. Ensure the handwashing sink remains easily accessible to help facilitate effective hand hygiene. The operator moved the indicated cart during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the wall beneath the handwashing sink in the back food prep area. 2. The downward facing side of the shelves in the walk-in cooler were observed with a buildup of what appears to be mold. 3. The exterior surfaces of the garbage cans were observed with a buildup of grime. 4. A buildup of grime was observed on the floor beneath the upright freezer in front of the walk-in cooler.5. A buildup of dust was observed on the ceiling vents in the main food prep area. 6. No written cleaning checklist was observed. 1-5. Ensure the indicated areas are cleaned and sanitized. 6. Ensure a written cleaning checklist is completed and maintained.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A black garbage bag was being used to cover food equipment. Please ensure all bags used for food or food equipment is food grade only.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing sanitizer were unlabeled. Corrected.
    • 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 is not reaching high enough temperatures to sanitize after 3 runs. Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C.Operator is to continue to run the dishwasher, and repair if it cannot reach the minimum temperature. Additionally, it is advised to service the dishwasher to ensure it reaches the rinse temperature within the first 2 runs of the day.
  5. Risk Management Inspection

    0 infractions

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