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Canton Restaurant

9908 100 Avenue High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Canton Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on June 12, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 May 19, 2026. 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 May 19, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on January 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on June 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  1. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler must wear clean clothing at all times. Aprons must be worn during food preparation.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment in the facility is dirty/soiled. crates are discolored. shelves are dirtyThere is a container of soiled, wet cloths in the kitchen
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler must wear clean clothing at all times. Aprons must be worn during food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is not protected during storage. Foods place in the freezer remains uncovered. Food left uncovered in the kitchen to cool.
    • 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 hoarding/overcrowding in the kitchen and outside in the dining area. This can harbor pests
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen needs deep cleaning. There is too much dust accumulating in the kitchen area. Manual dishwashing sink is full of soiled dishes. There is a strong odor coming from the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was evidence that handwashing was not being done. This can cause cross contamination which could ultimately lead to a Food Borne illness outbreak.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment that are covered with mold was seen in the establishment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not being done.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods were not properly stored in a manner that prevents cross contamination.2. Food Storage containers must be properly cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food is not protected from contamination. Bulk food storage containers (flour, sugar, rice) must be kept clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole Eggs must be kept at 7 degrees or below. Eggs were seen in a bowl on a table in preparation area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not properly equipped nor was it being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility is dirty. Thorough cleaning of the entire facility and equipment must be done. De-cobweb the equipment, clean the walls, remove clutter and arrange the kitchen in a way that allows for smooth and safe operation. 2. Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Area has been re-painted. 3. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Area has been re-painted. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
  6. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was measuring <100 ppm.Operator adjusted chlorine level manually and chlorine measured >100 ppm. Monitor dishwasher chlorine level twice daily. Chlorine test strips have been purchased.
    • 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?
      • Weatherstripping along the side of back door is in disrepair. Please fix.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing in the dish pit area. Please fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall area adjacent to cookline and where dry storage bins are located are stained with grease. Operator will paint these areas. There is a buildup of dust on the compressor and on the back of the fridge coils by the dish pit area. Please clean.
  7. Demand Inspection

    0 infractions

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