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Clandestine

10104 114 Street NW Edmonton AB T5K 1R7 · Food - General

Official record from Alberta →

Inspection summary

Clandestine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2026. The most recent inspection, on July 15, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 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 4 times across 4 separate inspections, most recently on July 9, 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?

  • 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 2 separate inspections, most recently on April 22, 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 March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on March 12, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • June 16, 2026: Pest control records were still not available. Note that this is an on-going violation and must be addressed.April 22, 2026: Weatherstripping was installed, however, pest control reports were not onsite. Traps have been placed.Checklist - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfMarch 12, 2026: -No written pest control records on site.Ensure monthly pest control reports are kept onsite (if doing in-house pest control, this checklist can be used - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf).
  3. 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?
      • June 16, 2026: Pest control records were still not available. Note that this is an on-going violation and must be addressed.April 22, 2026: Weatherstripping was installed, however, pest control reports were not onsite. Traps have been placed.Checklist - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfMarch 12, 2026: -No written pest control records on site.Ensure monthly pest control reports are kept onsite (if doing in-house pest control, this checklist can be used - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • June 16, 2026: The dishwasher is still in disrepair. Contact a technician to ensure the dishwasher operates according to the manufacturer's instructions. As advised, continue using single-use customer utensils. April 22, 2026: The dishwasher is not working at per manufacturer's specifications. March 12, 2026: The dishwasher is not working as per manufacturer's specifications.Repair or replace dishwasher.
  4. Risk Management 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)?
      • Dishwasher was continuously running again. There was no end to a cycle. Attempted to check the temperature with a probe thermometer and open the dishwasher after some time, but it reached approx 56C only. Do not use the dishwasher until it is operating as per manufacturer's instructions. Use single use disposable customer utensils until the dishwasher can be fixed. A technician was called to fix it.
    • 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?
      • April 22, 2026: Weatherstripping was installed, however, pest control reports were not onsite. Traps have been placed.Checklist - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfMarch 12, 2026: -No written pest control records on site.Weatherstripping at the back door by the dish dishwashing area is in disrepair. There are visible gaps under the door from where the weatherstripping has broken is sections.Ensure monthly pest control reports are kept onsite (if doing in-house pest control, this checklist can be used - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf). Repair or replace the weatherstripping to prevent easy access of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 22, 2026: The dishwasher is not working at per manufacturer's specifications. March 12, 2026: The dishwasher is not working as per manufacturer's specifications.Repair or replace dishwasher.
  5. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • OUTSTANDING No probe thermometer is available.Ensure a probe thermometer is available to check internal food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher kept on running and the cycle would not end/ stop. Unable to determine what part of the cycle it was at (ie. wash or rinse), and gauges did not appear to be changing much/ working at all. Unable to test the dishwasher.Ensure the dishwasher is working as per manufacturer's specifications. There needs to be a wash and rinse cycle. A two compartment sink and working dishwasher is required as reuseable customer utensils/ cups are used. In the meantime, facility must go to single use disposable customer utensils/ cups.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired June 2025.Get new test strips that are not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the both hand sinks (front of house and back of house). I’m sure the Hanson is always stocked with soap and paper towels to ensure proper handwashing is done.
    • 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 written pest control records on site.Weatherstripping at the back door by the dish dishwashing area is in disrepair. There are visible gaps under the door from where the weatherstripping has broken is sections.Ensure monthly pest control reports are kept onsite (if doing in-house pest control, this checklist can be used - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf). Repair or replace the weatherstripping to prevent easy access of pests into the facility.
    • 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?
      • Expired food handling permit 2024 to 2025.Please post valid food handling permit that is not expired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Nobody on site with food safety training.Ensure someone has food safety training. Have the certificate available upon request (recommendation - print and post somewhere in the facility).Food safety courses - https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not working as per manufacturer's specifications.Repair or replace dishwasher.

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