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Birch Garden

6535 111 Street NW Edmonton AB T6H 4R5 · Food - General

Official record from Alberta →

Inspection summary

Birch Garden has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on January 27, 2026, found no infractions.

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

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 2 separate inspections, most recently on January 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 19, 2024. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial measured concentration of the chlorine sanitizer solution was 50ppm. Operator made a fresh solution and tested concentration was acceptable (100ppm). Please ensure sanitizer concentration is monitored and maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured temperature of the final rinse cycle for the high temperature dishwasher after repeated cycles were run was only 69.5C. Please ensure corrective actions are taken and a technician assesses and repairs the machine and a minimum final rinse temperature at the plate level of 71C is reached.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -One used cleaning cloth was observed on the counter. Action taken:-Operator was instructed to always put the cleaning clothes in the sanitizer buckets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Handwashing sink was filled with the empty containers, chemical bottles.Action taken:-Operator was instructed to empty the handwashing sink.-Education was provided that handwashing sink must be solely used for washing hands and must be accessible all the times.

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