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CO*LAB

9641 102A Avenue NW Edmonton AB T5H 0G3 · Food - General

Official record from Alberta →

Inspection summary

CO*LAB has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on May 7, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on May 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 6, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on May 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips were for swimming pool use. Please ensure new valid chlorine test strips are purchased and available onsite for food facility use.
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • Description: The mechanical dishwasher tested at 0ppm chlorine & reached a maximum temperature of 58C during the rinse cycle. ACTION REQUIRED: service the mechanical dishwasher. ___________________2024-10-23Mechanical dishwasher was not reaching 71C at the plate during the rinse cycle and rinse water tested at 0ppm chlorine. Operator was uncertain if the machine was a low-temperature or high-temperature machine.ACTION REQUIRED: service the machine. Ensure it is capable of sanitizing dishware either through high-temperature or chemicals.
  4. Monitoring 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)?
      • Description: The mechanical dishwasher tested at 0ppm chlorine & reached a maximum temperature of 58C during the rinse cycle. ACTION REQUIRED: service the mechanical dishwasher. ___________________2024-10-23Mechanical dishwasher was not reaching 71C at the plate during the rinse cycle and rinse water tested at 0ppm chlorine. Operator was uncertain if the machine was a low-temperature or high-temperature machine.ACTION REQUIRED: service the machine. Ensure it is capable of sanitizing dishware either through high-temperature or chemicals.
    • 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?
      • Description: Three ants observed around the dishwasher at the time of inspection. ACTION REQUIRED: consult with pest control services to eliminate ants within the kitchen space. Monitor for potential entry points throughout the facility. Ensure doorways & plumbing are tightly sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some minor debris and/or dirt in the cabinetry. ACTION REQUIRED: deep clean recommended throughout the kitchen cabinetry.
  5. Monitoring 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 was not reaching 71C at the plate during the rinse cycle and rinse water tested at 0ppm chlorine. Operator was uncertain if the machine was a low-temperature or high-temperature machine.ACTION REQUIRED: service the machine. Ensure it is capable of sanitizing dishware either through high-temperature or chemicals.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some minor debris and/or dirt in the cabinetry. ACTION REQUIRED: deep clean recommended throughout the kitchen cabinetry.

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