Clandestine
10104 114 Street NW Edmonton AB T5K 1R7 · Food - General
6 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?
- 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).
- 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
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.
- 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
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer onsite.Facility must have an approved surface sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 was not hooked up to any detergent. It did not appear the dishwasher was going through a wash cycle. Rinse temperature did appear to reach >71C at plate level.Ensure dishwasher is hooked up at per manufacturer's conditions, including detergent.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips onsite to measure any sanitizer.Ensure there are test strips to measure the approved surface sanitizer you plan on using.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap and paper towel dispensers in the main kitchen area were empty. Ensure all hand sinks are stocked with soap and paper towel in suitable dispensers.
- 20. Do food handlers at the facility have adequate food safety training?
- Owner was not able to answer basic food safety questions. The individual who has a recognized food safety training certificate was not onsite during the inspection. Ensure someone in care and control of the facility is able to answer basic food safety questions. Basic food safety questions will be asked at the next inspection.
- 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 lights are not covered in the main kitchen area.Ensure the lights are covered in food/ food equipment areas or have proof that the lights are shatterproof.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?