Boiling Hot Pot
2848 James Mowatt Trail SW Edmonton AB T6W 2P5 · Food - General
Inspection summary
Boiling Hot Pot has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2025. The most recent inspection, on August 10, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
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 4 times across 2 separate inspections, most recently on June 29, 2026. 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 4 times across 4 separate inspections, most recently on June 29, 2026. 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 June 29, 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 2 times on January 15, 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.
7 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on the counters and the quat sanitizer solution was measured at 100 ppm. - Immerse wiping cloths in an approved sanitizer solution after each use. 200 ppm quat sanitizer solutions were prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Foods in the main self-serve cold buffet table were measured at 7-9C, need to be held at less than 4C.- The operator will call the refrigeration technician for service and will maintain ice levels in the food containers. Temperature of the foods after ice was added to the water were measured at 4C.2. Sauces and cut fruit stored in the large self-serve sauce cooler were measured at 15C., need to be held at less than 4C. The entire cold holding unit was emptied and the cut fruit and high-risk sauces were discarded. The refrigeration technician will be called by the operator for service.3. High risk foods (fish balls, beef balls, pork balls) are being left out at room temperature to thaw. Food temperatures were measured between -5C and 5C. The foods were relocated to the cooler. - Thaw foods in the cooler, in a sink under cold running water or in the microwave if the food is going to be cooked immediately after thawing.
- 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?
- There is a gap at the bottom of the delivery door.- All exterior doors must have tight seals to prevent the possible entry of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- There is a gap at the bottom of the delivery door.- All exterior doors must have tight seals to prevent the possible entry of pests.
- 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?
- 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?
- There is a gap at the bottom of the delivery door.- All exterior doors must have tight seals to prevent the possible entry of pests.
- 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?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on surfaces instead of being immersed in a sanitizer solution after each use. 0 ppm quats sanitizer detected in the sanitizer buckets. Corrected- Staff prepared 200 ppm Quat sanitizer solutions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff beverages are stored on the shelf above the preparation cooler and preparation counter.- Staff personal belongings are to be stored away from open foods, food equipment and food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Many boxes of food are stored directly on the walk-in cooler and walk-in freezer floors.- Store these foods up off the floor on pallets/crates.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice and spring rolls in the buffet hot holding unit measured at 45C, need to be hot held at >60C. Foods discarded.- Staff increased the temperature setting on the unit and will monitor to ensure high risk foods are held above 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some foods in the cold buffet service table measured at 7-10C, need to be held at 4C or colder. The operator adjusted the temperature of the unit and will monitor
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of Shrimp balls (measured at -1C) and Beef balls (measured at 7C) for replenishing the buffet table are being left on the counter in the kitchen.- High risk foods must be held at less than 4C or greater than 60C. Store these foods in the cooler until needed.Cooked tapioca pearls (measured at 32C) are being left at room temperature with no time label available.- Cooked tapioca pearls can be stored out at room temperature for a maximum of 2 hours after which the food must be discarded.
- 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?
- There is a gap at the bottom of the delivery door.- All exterior doors must have tight seals to prevent the possible entry of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions