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Best Of Africa

10864 97 Street NW Edmonton AB T5H 2M5 · Food - General

Official record from Alberta →

Inspection summary

Best Of Africa has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on September 22, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 September 22, 2026. 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 3 times across 2 separate inspections, most recently on November 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on November 25, 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 November 1, 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 8 times across 4 separate inspections, most recently on September 22, 2026. 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray nozzle head for the sanitizer bottle was not working when tested. Measured concentration of the sanitizer solution originally was 0ppm. Requested operator prepare a fresh sanitizer solution. Please ensure the spray bottle nozzle head is replaced and in good working condition.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest freezer in the front area of the store was missing a cover. Please ensure a cover is installed and in place.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products were observed stored on the ground of the walk in freezer unit. Please ensure all food products are stored on racks or shelves and at least 15cm off of the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water was available for the handwashing station in the take out section of the facility. Please ensure corrective actions are taken and handwashing station have both hot and cold running water available.
    • 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 cold water faucet at the two-compartment sink in the back kitchen dishwashing room is broken.REQUIRED ACTION: the cold-water faucet must be repaired so that it is functioning properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The take out area of the facility was cluttered and additional tidying and organization is required. Please ensure corrective actions are taken and items properly stored in designated locations or removed offsite if not needed.
  2. Risk Management 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?
      • One ceiling tile is missing above the kitchen area.Several water-damaged ceiling tiles were noted in the storefront area.REQUIRED ACTION: replace missing ceiling tile in the kitchen area and replace the water-damaged ceiling tiles in the storefront area.
    • 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 cold water faucet at the two-compartment sink in the back kitchen dishwashing room is broken.REQUIRED ACTION: the cold-water faucet must be repaired so that it is functioning properly.
  3. 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)?
      • Nov. 26, 2025: The wrong type of chlorine test strips were purchased (pool test strips were purchased and these do not measure in the required chlorine concentration range). Test strips that can measure 100 ppm chlorine are required.Nov. 25, 2025: Could not locate the chlorine test strips required for monitoring the chlorine sanitizing solution concentration.REQUIRED ACTION: obtain chlorine test strips that can measure at 100 ppm chlorine sanitizing solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile is missing above the kitchen area.Several water-damaged ceiling tiles were noted in the storefront area.REQUIRED ACTION: replace missing ceiling tile in the kitchen area and replace the water-damaged ceiling tiles in the storefront area.
    • 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 cold water faucet at the two-compartment sink in the back kitchen dishwashing room is broken.REQUIRED ACTION: the cold-water faucet must be repaired so that it is functioning properly.
  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pot with beans and corn measured at 19C was found sitting on the stove in the kitchen.3 packages of "ready to go" beef stew were found sitting on the counter next to the two-compartment sink in the dishwashing area.One bag of pork rinds/pork measured at 19C was found sitting on the counter in the kitchen. Kitchen staff had not yet arrived to start preparing food for the day. All noted food items were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the Pepsi cooler was measured at 13C. Perishable foods were moved to another cooler (jars of Shito and eggs).REQUIRED ACTION: do not store perishable foods in the Pepsi cooler unless it is serviced/adjusted and capable of maintaining foods at 4C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate the chlorine test strips required for monitoring the chlorine sanitizing solution concentration.REQUIRED ACTION: obtain chlorine test strips that can measure at 100 ppm chlorine sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel provided in a dispenser at the hand sink in the front service area.REQUIRED ACTION: paper towel must be provided in a holder/dispenser at the hand sinks at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water at the two-compartment sink in the kitchen was reaching maximum 22C.REQUIRED ACTION: adjustment/servicing required to ensure hot water is available at the two-compartment sink.
    • 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?
      • One dead mouse was found on a glue board on the floor beneath the shelving unit in the room with chest freezers and chair.Mouse droppings were found beneath the cupboard at the hand sink in the front service area.REQUIRED ACTION: clean and sanitize the affected areas as discussed during inspection. Have your pest control company implement additional monitoring and control devices in the noted areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile is missing above the kitchen area.Several water-damaged ceiling tiles were noted in the storefront area.REQUIRED ACTION: replace missing ceiling tile in the kitchen area and replace the water-damaged ceiling tiles in the storefront area.
  5. 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?
      • A few cockroaches noted on the glue board beneath the sinks in the dishwashing room.A few cockroaches noted on the glue boards beneath the table in kitchen.One live cockroach noted in the cupboard below the hand sink in the cooking area.Pest control records have been reviewed- the company was on site October 28, 2024 for routine monitoring and treatment. Continue to work with your pest control company and follow all of their recommendations.Ensure weather stripping/door sweeps at store entrances are flush with the floor in order to prevent entry of pests.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizing solution was prepared and ready for use in food handling areas.Ensure that at 100 ppm chlorine solution is always available and ready for use.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of raid was found sitting on the ledge above the sink area in the dishwashing room. Pesticides and insecticides are only permitted to be applied by licensed professionals in a food facility. Remove the can of raid from the premises.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe-style thermometer could not be located.Ensure that you have a probe thermometer available for monitoring cooking, cooling and hot-holding temperatures of foods. Must be able to measure hot and cold temperatures e.g. 0C to 100C range.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate chlorine test strips for testing sanitizing solution concentration.Locate/obtain chlorine test strips that can measure in the 100 ppm chlorine range.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispensers were empty at the front area hand sink and the kitchen hand sink. Ensure that paper towel is always available at hand sink dispensers.
    • 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?
      • A few cockroaches noted on the glue board beneath the sinks in the dishwashing room.A few cockroaches noted on the glue boards beneath the table in kitchen.One live cockroach noted in the cupboard below the hand sink in the cooking area.Pest control records have been reviewed- the company was on site October 28, 2024 for routine monitoring and treatment. Continue to work with your pest control company and follow all of their recommendations.Ensure weather stripping/door sweeps at store entrances are flush with the floor in order to prevent entry of pests.

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