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Block 1912

10361 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General

Official record from Alberta →

Inspection summary

Block 1912 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on June 18, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 June 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 7, 2024. 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 June 10, 2025. 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 7 times across 6 separate inspections, most recently on June 18, 2025. 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. 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?
      • Electrical outlet in the laundry room requires an electrical outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel in the basement staff bathroom handwashing sink was not in the dispenser.Ensure paper towel is inside dispensing units (paper towel dispenser or a paper towel roll in a paper towel holder).
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket on main floor measured 0 ppm QUATs. Follow manufacturer's instructions to ensure the solution is measuring 200 ppm QUATs.Container of water holding used utensils for re-use also measured 0 ppm QUATs.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle observed in the basement. Ensure all spray bottles are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk baked good items (ham & cheese bun, raspberry cream cheese bun, blueberry cream cheese bun, and garlic cream cheese bun) on the top shelf in the display cooler were measuring at 21C. Please re-arrange the cooler so that high risk food items (such as the ones mentioned above containing dairy) are stored at the bottom of the cooler and measure below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the basement kitchen handwash station was not in the dispenser.Paper towel in the basement staff bathroom handwashing sink was not in the dispenser.Ensure paper towel is inside dispensing units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical outlet in the laundry room requires an electrical outlet cover.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is still a hole in the wall under basement handwashing sink where the plumbing connects to the wall.Electrical outlet in the laundry room requires an electrical outlet cover.
  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at front handwashing sink is not in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basement handwashing sink does not have cold running water. Ensure all sinks have both hot and cold running water.
    • 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?
      • Pest control records were not available for viewing. Please email the last few records and ensure records are available for viewing upon request by an inspector.
    • 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?
      • Food permit is not posted. Ensure a copy of the food permit is posted in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in the basement kitchen (on walls, around plumbing, electrical outlets without covers). Please seal the holes and ensure the finish is smooth, easy to clean, and impervious to moisture.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared at the front area and in the basement kitchen. Ensure a sanitizer solution is prepared prior to any food preparation occurring for the day. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw salmon was thawing on top of beverages in a cooler. Ensure raw meat is always stored below produce / ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salmon was thawing in a cooler that was measuring at 14C. Salmon measured at 4C and was moved into another cooler.A container of sweet chili sauce was also transferred into a walk-in cooler.Owner indicated this cooler will be used for low risk items only (such as unopened beverages) as they often have issues with the temperature of this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk cooler in the basement is missing a thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at front handwashing sink is not in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basement handwashing sink does not have cold running water. Ensure all sinks have both hot and cold running water.
    • 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?
      • Pest control records were not available for viewing. Please email the last few records and ensure records are available for viewing upon request by an inspector.
    • 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?
      • Food permit is not posted. Ensure a copy of the food permit is posted in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in the basement kitchen (on walls, around plumbing, electrical outlets without covers). Please seal the holes and ensure the finish is smooth, easy to clean, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils being re-used were stored in water. Ensure these are stored in a sanitizer solution. Corrected onsite.
  6. Demand Inspection

    1 infraction

    • 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 walk-in cooler and freezer ceilings were observed to be flaking. *Repair/replace.

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