Caribbean/Latino Finger Licking Restaurant
8702 118 Avenue NW Edmonton AB T5B 0T1 · Food - General
13 inspections
- 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?
- 2026-01-131. December pest control report was not available onsite at the time of inspection.2. The gap at the top right corner of the side door had not been closed and could still be seen from inside the restaurant. This gap can let pests come in. Please fix or replace the seal immediately to keep pests out of the restaurant. Correct by January 16, 2026 (extended deadline granted to ensure proper corrective action).Action Required. Email PHI photo or video evidence showing 1. repaired rubber real or replacement and 2. December or January pest control report by January 16, 2026. Alternately notify PHI of repair or replacement to prompt a Re-inspection.2025-12-031. Up to date pest control record dated November 23rd, 2025, was available onsite at the time of inspection. The following findings were noted on the report: Few mature cockroaches were trapped on 3 glue traps, as well as two mice were trapped in a live trap.Action Required:-Ensure monthly pest control monitoring and reports at a minimum and follow advice and recommendations from certified pest control companies. -Email PHI your December pest control report by January 7,2026.2. The damaged rubber seal (weatherstripping) on the side door had been repaired. However, a gap at the top right corner of the door could still be seen from inside the restaurant. This gap can let pests come in. Please fix or replace the seal to keep pests out of the restaurant. Correct by December 20, 2025.Action Required. Email PHI photo or video evidence showing repaired rubber real or replacement. Alternately notify PHI of repair or replacement to prompt a Re-inspection.
- 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?
- 1. Up to date pest control record dated November 23rd, 2025, was available onsite at the time of inspection. The following findings were noted on the report: Few mature cockroaches were trapped on 3 glue traps, as well as two mice were trapped in a live trap.Action Required:-Ensure monthly pest control monitoring and reports at a minimum and follow advice and recommendations from certified pest control companies. -Email PHI your December pest control report by January 7,2026.2. The damaged rubber seal (weatherstripping) on the side door had been repaired. However, a gap at the top right corner of the door could still be seen from inside the restaurant. This gap can let pests come in. Please fix or replace the seal to keep pests out of the restaurant. Correct by December 20, 2025.Action Required. Email PHI photo or video evidence showing repaired rubber real or replacement. Alternately notify PHI of repair or replacement to prompt a Re-inspection.
- 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
3 infractions
- 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?
- 1. Up to date pest control records or program not available onsite at the time of inspection. Pest control report onsite was dated August 14,2025. No pest activity noted at the time of inspection.Action Required:-Please book an appointment with a certified pest control company by October 31,2025 and have an effective, integrated pest control program and related reports by November 12,2025. -Ensure monthly pest control monitoring and reports at a minimum and follow advice and recommendations from certified pest control companies. -Email PHI your November pest control report by November 12,20252. There is damage to the rubber seal (weatherstripping) on the side door. From inside the restaurant, you can see a gap at the top right corner of the door. This gap can let pests come in. Please fix or replace the seal to keep pests out of the restaurant.Action Required. Email PHI photo or video evidence showing repaired rubber real or replacement. Alternately notify PHI of repair or replacement to prompt a Re-inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation canopy had accumulated oil and grease. Thoroughly clean and sanitize the ventilation canopy inserts and housing. Also keep up with scheduled commercial cleaning of the ventilation canopy to keep it in a sanitary condition and to prevent conditions that may promote harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning checklist was not available onsite at the time of inspection. Please implement an effective sanitation program and keep up-to-date monthly records onsite at all times, when in operation. Action required:Email PHI a copy of your written sanitation program.Resource:AHS Cleaning Checklist template emailed with inspection report.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed wet, used cleaning cloths mounted on countertop. Corrected during inspection. Soiled cloth removed and food contact surface cleaned and sanitized.Action Required::Do not store wet, soiled cleaning cloths on countertops. Please store cleaning cloths in sanitizer solutions when not in use, to prevent cross contamination of food contact surfaces. An approved sanitizer was not readily available at the time of inspection. Corrected during inspection. Coached Operators on mixing an approved sanitizer, 100ppm Bleach.Action Required:Please ensure approved sanitizers ( 100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) are readily available when in operation, to ensure effective sanitizing procedures. Resources:AHS guidance on using wiping cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfAHS guidance on mixing an approved sanitizer emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel holder was not available. Please install paper towel holder to facilitate sanitary dispensing of paper towel and effective hand hygiene practices.Action Required:Please email PHI photo evidence of installed paper towel holder by Oct 29,2025. Front of house hand sink was not stocked with paper towel. Corrected during inspection. Single use disposable paper towel added to hand sink station.Action Required:Ensure hand sinks are fully stocked with single-use, disposable paper towel and easily dispensable liquid soap, to facilitate sanitary and effectivehandwashing procedures.
- 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?
- 1. Up to date pest control records or program not available onsite at the time of inspection. Pest control report onsite was dated August 14,2025. No pest activity noted at the time of inspection.Action Required:-Please book an appointment with a certified pest control company by October 31,2025 and have an effective, integrated pest control program and related reports by November 12,2025. -Ensure monthly pest control monitoring and reports at a minimum and follow advice and recommendations from certified pest control companies. -Email PHI your November pest control report by November 12,20252. There is damage to the rubber seal (weatherstripping) on the side door. From inside the restaurant, you can see a gap at the top right corner of the door. This gap can let pests come in. Please fix or replace the seal to keep pests out of the restaurant.Action Required. Email PHI photo or video evidence showing repaired rubber real or replacement. Alternately notify PHI of repair or replacement to prompt a Re-inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ventilation canopy had accumulated oil and grease. Thoroughly clean and sanitize the ventilation canopy inserts and housing. Also keep up with scheduled commercial cleaning of the ventilation canopy to keep it in a sanitary condition and to prevent conditions that may promote harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- A cleaning checklist was not available onsite at the time of inspection. Please implement an effective sanitation program and keep up-to-date monthly records onsite at all times, when in operation. Action required:Email PHI a copy of your written sanitation program.Resource:AHS Cleaning Checklist template emailed with inspection report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- 2025-01-22Food handling permit was not posted on public display. _____________________2023-08-08-Food permit invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- 2025-01-22Food handling permit was not posted on public display. _____________________2023-08-08-Food permit invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 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?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing facilities were not functional at the time of inspection due to plumbing issue.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was not available at any of the sinks at the time of inspection.
- 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?
- 2025-01-22Food handling permit was not posted on public display. _____________________2023-08-08-Food permit invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drainage system in the front service area (2-compartment sink, 1-compartment sink, & hand sink) was not draining and grey water was backing up into the sink basin.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop was stored in the bulk dry goods (rice) bin when not in use. The handle of the scoop was in direct contact with the bulk food supply. CDI: scoop propped up so the handle was not in contact with the food. Discussed proper scoop storage at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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 invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 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?
- Risk Management Inspection
2 infractions
- 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 was still a gap along the bottom of the front door. These gaps must be proper sealed to prevent entry of pests. When doing the repairs, ensure that you double check that there is no light shining in when the door is fully closed. -Develop a pest control checklist for your staff to monitor for and prevent/reduce pest activity.
- 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 invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 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
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -No test strips were available for measuring concentration of sanitizer solution.It was indicated that chlorne (bleach) was going to be used. You must obtain chlorine test strips able to measure a concentration of between 0-200 ppm and use them regularly to ensure the chlorine sanitizer solution you use is at a minimum of 100-200 ppm for dishwashing or for sanitizing surfaces.
- 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 was still a gap along the bottom of the front door. These gaps must be proper sealed to prevent entry of pests. When doing the repairs, ensure that you double check that there is no light shining in when the door is fully closed. -Develop a pest control checklist for your staff to monitor for and prevent/reduce pest activity.
- 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 invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Cleaning checklist/procedures must be developed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -No test strips were available for measuring concentration of sanitizer solution.It was indicated that chlorne (bleach) was going to be used. You must obtain chlorine test strips able to measure a concentration of between 0-200 ppm and use them regularly to ensure the chlorine sanitizer solution you use is at a minimum of 100-200 ppm for dishwashing or for sanitizing surfaces.
- 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 was still a gap along the bottom of the front door. These gaps must be proper sealed to prevent entry of pests. When doing the repairs, ensure that you double check that there is no light shining in when the door is fully closed. -Develop a pest control checklist for your staff to monitor for and prevent/reduce pest activity.
- 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 invoice will be e-mailed. Follow instructions closely on how to pay. Ensure payment is made immediately. Once payment is received the food handling permit will be e-mailed to you. Print this off and post it in an area visible to customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Cleaning checklist/procedures must be developed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The large 2 door cooler near the back of the front kitchen and the cooler in the back room kitchen were measured at 9 degrees C and 6.8 degrees C respectively. The display cooler at the front counter was measured at 14 degrees C. It was indicated this would not be used to store high risk/perishable foods. Coolers must be able to maintain food at 4 degrees C or less. Exceeding these temperatures will allow for rapid germ growth.Have these repaired or replaced. Obtain thermometers that are capable to being calibrated. It is recommended that the thermometers you obtain are able to measure cold temperatures as well as cooking temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -No test strips were available for measuring concentration of sanitizer solution.It was indicated that chlorne (bleach) was going to be used. You must obtain chlorine test strips able to measure a concentration of between 0-200 ppm and use them regularly to ensure the chlorine sanitizer solution you use is at a minimum of 100-200 ppm for dishwashing or for sanitizing surfaces.
- 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 was a gap along the bottom and sides of the front door. These gaps must be proper sealed to prevent entry of pests. When doing the repairs, ensure that you double check that there is no light shining in when the door is fully closed.
- 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 cabinets space under the counter near the front of the restaurant were constructed of bare wood and drywall. These must be finished so that they are smooth, durable, easily cleanable and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?