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Cedars Deli

3103 Edmonton Trail NE Calgary AB T2E 3N7 · Food - General

Official record from Alberta →

Inspection summary

Cedars Deli has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on September 30, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 11 times across 8 separate inspections, most recently on September 30, 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 once on April 10, 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 6 times across 5 separate inspections, most recently on September 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 5 separate inspections, most recently on September 28, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 10, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding Violation**Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding Violation**Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the dispenser at the hand sink in the kitchen area.Ensure the hand sink is readily supplied with paper towels at all times.
  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding Violation**Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the dispenser at the hand sink in the kitchen area.Ensure the hand sink is readily supplied with paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was water damage on some of the ceiling tiles throughout the kitchen. Replace the damaged ceiling tiles and ensure the surface is smooth, durable, and easy to clean. 2. The lighting levels in the kitchen were low. Increase the lighting levels to ensure safe food handling and to facilitate cleaning and pest monitoring.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution had been prepared in the facility at the time of inspection.- Operator was instructed to make the sanitizer solution.Ensure that chlorine sanitizer solution measuring 100 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Various food items such as olives, canola oil, buckets containing cut lettuce, potato, rice, sour cream were observed to be placed directly on the floor inside and in front of the walk-in cooler and the back storage room.- Please ensure all food items/buckets containing foods are stored at least 6 inches off the floor to prevent potential contamination.2. A soiled rice paddle was observed to be stored in a container at room temperature beside the rice cooker. Food debris at room temperature provides an ideal environment for bacteria to grow.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding Violation**- January 23, 2026Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A container was observed at the front handwashing sink at the time of inspection.- Operator removed the container from the handwashing sink.Ensure that all handwashing sinks are clear and accessible at all times during operation to facilitate hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A commercial deep fryer was being used in the back preparation area while not under a ventilation hood/outside the range of the ventilation hood. There was an accumulation of grease on the wall and ceiling directly above it.- Please relocate or remove and clean contaminated surfaces. Any grease producing cooking must be done under the ventilation hood canopy.
  5. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Observed staff directly storing the freshly sliced Donair from the cone into the hot holding. The hot holding was measured above 74C. However, it could not be determined if the meat would be held there for an adequate amount of time received the second cook step or an internal temperature of 74C. - There was evidence that a second cook step is regularly done. -Please ensure the following is done each time. The portions of the cone that were sliced must receive a secondary cook step to an internal temperature of 74 degrees Celsius prior to:• being served immediately or• being stored in a hot holding unit at 60 c (140 f) or greater or• being cooled rapidly (within 2 hour) and stored at 4 c (40 f) or colder
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The Donair slicer is not always cleaned and sanitized every 2 hours. - Clean and sanitize the slicer every 2 hours or store the parts that come into contact with food at 4C or less (ice bath) or above 60C (warmer) at all times and in between use. 2) The catch tray or pan used for freshly sliced Donair is also used for slices which have received the secondary cook step on the back flat top grill. - This practice could lead to cross contamination from the juices of the potentially undercooked slices. Ensure to use a different catch tray or pan for slices before and after secondary step.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of perishable foods at the preparation cooler was measured at 7.5 degrees Celsius. - All perishable foods under refrigeration must always be stored at a temperature of 4C or less. - Temperature gauge was adjusted during the inspection. Service the cooler if the temperature cannot be maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The 3-compartment sink missing leg has been temporarily fixed with an unfinished wooden leg. - Please permanently fix in place the existing and paint or seal the wooden leg or replace with a metal leg that is secured the sink.2) Exposed unfinished dry wall observed in the back preparation area. - Finish the walls. All surfaces must be smooth, easy to clean, impervious to moisture and in a good state of repair.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The 3-compartment sink missing leg has been temporarily fixed with an unfinished wooden leg. - Please permanently fix in place the existing and paint or seal the wooden leg or replace with a metal leg that is secured the sink.2) Exposed unfinished dry wall observed in the back preparation area. - Finish the walls. All surfaces must be smooth, easy to clean, impervious to moisture and in a good state of repair.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe surface sanitizer solution available at the time of inspection. - An approved sanitizer solution, such as chlorine at 100 ppm or Quat at 200 ppm is required to sanitize food contact surfaces throughout the day. Mix ½ teaspoon of unscented household bleach per liter of water. Verify concentration using chlorine test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed parsley drying on carboard. - Do not use cardboard especially as a food contact surface. All food contact surfaces must be smooth, easy to clean, impervious to moisture and in a good state of repair. All food contact surfaces must be adequately clean and sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher has been in disrepair for a long time. There is a 3-compartment sink available. Please obtain the required parts to fix the machine or have it removed from the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot water tap at the handwashing sink on the main line was shut off due to a leak from thefaucet.2) Leak observed from the sprayers arm at the 3-compartment sink. 3) The 3-compartment sink is missing a leg. - Repair the plumbing deficiencies at the handwashing sink located on the main cooking line and the 3-compartment sink.4) Exposed unfinished dry wall observed in the back preparation area. - Finish the walls. All surfaces must be smooth, easy to clean, impervious to moisture and in a good state of repair. 5) Walk-in cooler door was heavily rusted. Removed rust and re-paint. All surfaces must be smooth, easy to clean, impervious to moisture and in a good state of repair.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine surface sanitizer had a concentration of 1000ppm.Ensure that the chlorine sanitizer is maintained at 100ppm for use on food contact surafces. Utilize chlorine testing paper to monitor the concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not in working order.Repair this dishwasher.

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