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Cedar Sweets Restaurant & Catering

9951 170 Street NW Edmonton AB T5P 4Z2 · Food - General

Official record from Alberta →

Inspection summary

Cedar Sweets Restaurant & Catering has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on March 26, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 31 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 8 times across 7 separate inspections, most recently on January 15, 2026. For example: Is the facility free of a pest infestation?

  • 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 January 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 5, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 19 times across 6 separate inspections, most recently on January 7, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Little black flies surrounding the dish pit area and back prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hi temp dishwasher when door it closed to initiate cycle water splashes out of the unit on the side. Please fix.
  3. Risk Management Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable glove noted inside insert of minced raw meat in a stainless steel food prep station/cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed bag of sugar, rice and potatoes stored directly on kitchen floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention on refrigeration food storage:- Kitchen prep cooler observed cucumber stored on stop of raw meat skewers.- Walk in cooler observed a container of marinated meat stored on top of containers of Dolma
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a Nike brand black cap stored on top of cases of canned goods.
    • 15. Is the facility free of a pest infestation?
      • Little black flies surrounding the dish pit area and back prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hi temp dishwasher when door it closed to initiate cycle water splashes out of the unit on the side. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for items/area- a black plastic container holding multiple cutters, perforating roller noted with visible food residue and crumbs on them.- Several wooden pizza boards dusty with white flour.- Knives on magnetic holder and citrus squeezer observed with food debris dried on.- Metal deli slicer observed some food debris build up especially in hard to reach crevices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a couple of metal strainers broken and 3 -4 wooden spoons with cracks on them. Please discard.
  4. Risk Management Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable glove noted inside insert of minced raw meat in a stainless steel food prep station/cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed bag of sugar, rice and potatoes stored directly on kitchen floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention on refrigeration food storage:- Kitchen prep cooler observed cucumber stored on stop of raw meat skewers.- Walk in cooler observed a container of marinated meat stored on top of containers of Dolma
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a Nike brand black cap stored on top of cases of canned goods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hi - temp dishwasher not reaching required rinse temp of >180F or 71C at plate level. The unit final rinse temp was check 3 times. No reagents (detergent/rinse) hooked up.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink access blocked off with a couple stacked white plastic bucket and on top of it sits a clear plastic container with bag of romaine lettuce and a large garbage.Front of the house handsink filled with drinking cups and plates.
    • 15. Is the facility free of a pest infestation?
      • Little black flies surrounding the dish pit area and back prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hi temp dishwasher when door it closed to initiate cycle water splashes out of the unit on the side. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for items/area- a black plastic container holding multiple cutters, perforating roller noted with visible food residue and crumbs on them.- Several wooden pizza boards dusty with white flour.- Knives on magnetic holder and citrus squeezer observed with food debris dried on.- Metal deli slicer observed some food debris build up especially in hard to reach crevices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a couple of metal strainers broken and 3 -4 wooden spoons with cracks on them. Please discard.
  5. Demand Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable glove noted inside insert of minced raw meat in a stainless steel food prep station/cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed bag of sugar, rice and potatoes stored directly on kitchen floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Additional attention on refrigeration food storage:- Kitchen prep cooler observed cucumber stored on stop of raw meat skewers.- Walk in cooler observed a container of marinated meat stored on top of containers of Dolma
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a Nike brand black cap stored on top of cases of canned goods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hi - temp dishwasher not reaching required rinse temp of >180F or 71C at plate level. The unit final rinse temp was check 3 times. No reagents (detergent/rinse) hooked up.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink access blocked off with a couple stacked white plastic bucket and on top of it sits a clear plastic container with bag of romaine lettuce and a large garbage.Front of the house handsink filled with drinking cups and plates.
    • 15. Is the facility free of a pest infestation?
      • Little black flies surrounding the dish pit area and back prep area.
    • 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?
      • No pest control records available for review at time of inspection. PHI requested owner to email.2023-06-11 Pest control records were unavailable upon request. Please ensure recent pest control records are retained and available upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hi temp dishwasher when door it closed to initiate cycle water splashes out of the unit on the side. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for items/area- a black plastic container holding multiple cutters, perforating roller noted with visible food residue and crumbs on them.- Several wooden pizza boards dusty with white flour.- Knives on magnetic holder and citrus squeezer observed with food debris dried on.- Metal deli slicer observed some food debris build up especially in hard to reach crevices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a couple of metal strainers broken and 3 -4 wooden spoons with cracks on them. Please discard.
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cookline handsink - observed misc dishes inside the handsink but was immediately taken out by chef. Please ensure hand sink accessible and used for handwashing only.
    • 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 unavailable upon request. Please ensure recent pest control records are retained and available upon request.
  7. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw meat kabobs was stored above low risk foods in the kitchen prep cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutlery was stored upright and the eating end was sticking up.A few bottles of sauces were directly stored under the hand soap dispenser in the kitchen. It was corrected during inspection.Some food was stored on the floor in the walk in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front Igloo cooler (for desserts) was at 6C due to the sliding door not closing properly. Repair or replace the cooler, the sliding doors must close properly.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Both front hand sinks had lukewarm water when the hot water tap was turned on. Operator was informed to have hot and cold water available at all times.
    • 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 unavailable upon request. Please ensure recent pest control records are retained and available upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An electrical fly zapper was located in the hallway accessible by the public. The height of the device was within reach by children. It is highly recommended to relocate to a higher height location and out of children's reach.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep cooler (adjacent to the swinging door) had buildup on the unit including the handles. Please clean.Handles of faucets had buildup of dried food/sauces. Strainers hanging by the back prep area were in poor repairUtensils/cups for the dry ingredients (such as the sugar bin), were in unsanitary condition. Some were sent for cleaning during inspection. A blue lid for plastic bin was heavily cracked and was discarded during inspection. Discard any items that are in poor repair. Handles of equipment/appliances had buildup of dried food.Meat slicer had buildup of dried food.
  8. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A can was severely dented and was missing label. It was discarded during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw meat kabobs was stored above low risk foods in the kitchen prep cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutlery was stored upright and the eating end was sticking up.A few bottles of sauces were directly stored under the hand soap dispenser in the kitchen. It was corrected during inspection.Some food was stored on the floor in the walk in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front Igloo cooler (for desserts) was at 6C due to the sliding door not closing properly. Repair or replace the cooler, the sliding doors must close properly.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Both front hand sinks had lukewarm water when the hot water tap was turned on. Operator was informed to have hot and cold water available at all times.
    • 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 unavailable upon request. Please ensure recent pest control records are retained and available upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An electrical fly zapper was located in the hallway accessible by the public. The height of the device was within reach by children. It is highly recommended to relocate to a higher height location and out of children's reach.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep cooler (adjacent to the swinging door) had buildup on the unit including the handles. Please clean.Handles of faucets had buildup of dried food/sauces. Strainers hanging by the back prep area were in poor repairUtensils/cups for the dry ingredients (such as the sugar bin), were in unsanitary condition. Some were sent for cleaning during inspection. A blue lid for plastic bin was heavily cracked and was discarded during inspection. Discard any items that are in poor repair. Handles of equipment/appliances had buildup of dried food.Meat slicer had buildup of dried food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling including the vents had buildup of dust by the mechanical ventilation canopy.Used bags were stuffed between the walk in cooler and wall.

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