Skip to content
Loading map…

Cilantro Kitchen and Bar

8985 Carson Way SW Edmonton AB T6W 4S1 · Food - General

Official record from Alberta →

Inspection summary

Cilantro Kitchen and Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 10, 2025. The most recent inspection, on March 24, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on March 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4, 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 3 times across 2 separate inspections, most recently on March 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solutions were readily available in the kitchen. Corrected- Staff prepared 100 ppm chlorine sanitizer solutions for the storage of cleaning cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of pain medication and crazy glue were stored above the food preparation cooler and large mixer. Items removed.- All staff personal belongings are to be stored away from foods, food equipment, food preparation surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners were not labelled.- Ensure all containers of cleaning supplies are properly labelled as to contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwash sink basin was filled with a spray bottle and stainless-steel sponge and no hand soap was available.- Designated handwsh sink must be used only for handwashing and properly supplied with soap and paper towel at all times. Corrected
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Upon arrival the back area exhaust hood fan was not turned on, staff were deep frying foods. Corrected- The exhaust hood fan must be turned on when the cooking equipment has been turned on and remain on during operating hours.
    • 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?
      • The food handling permit on display has expired.- Locate and post the current Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are stored with the handles in contact with the foods. The ice dispenser in the bar area was also stored with the handle in contact with the beverage ice.- Store the dispensers in a holder or out of the food bin.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being on counters and no pre-made sanitizer solution present in the food handling areas.- Immerse the wiping cloths in an approved sanitizer solution after each use. A 100 ppm chlorine solution was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing in a sink of standing water. Corrected- Thaw foods under cold running water, in the cooler on bottom shelves or in the microwave if for immediate use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Since the Approval inspection the designated handwash sink in the kitchen was relocated by the operator without first consulting the Health Dept. Either relocate the handwash sink back to the original location or move the prep coolers down creating a space at the "West" end of the cook line so that staff can easily access the handwash sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers are being stored inside the food containers with the handles in contact with the foods.- Store the utensils out of the food containers or in a holder.2. Cooking utensils in the cook line area are being stored in containers of plain water in between uses.- Proper storage practices reviewed.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website