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Continental Breakfast

10425 100 Avenue NW Edmonton AB T5J 0A3 · Food - General

Official record from Alberta →

Inspection summary

Continental Breakfast has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on March 3, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 5 times across 3 separate inspections, most recently on May 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 23, 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?

  • 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 April 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on April 23, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemicals that were presented during the inspection were not
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared or being used during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was observed there were many non kitchen staff entering into the kitchen area and helping themselves to food. To reduce cross contamination issues, it is important to have food service staff in the main kitchen only. Proper hand washing must be in place.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were stored on the table without any ice. It was asked to be discarded during the inspection.Chafing dish had two sterno burners, however, there was no thermometer to verify temperatures. Reheating of items were done using the microwave. Leftovers would be discarded or for staff. The “Chill Out” cooler was missing a thermometer. Additionally, the brown door cooler was also missing a thermometer.One box of bacon was observed to be sitting on top of the chest freezer. Operator explained it was thawing. It was also discovered that the box of bacon would normally be thawed overnight. At the time, the box was just taken out of the chest freezer. Operator was educated that it must be thawed in the cooler, under cold running water or part of cooking process and never out at room temperature overnight.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The large compartment sink (originally a 3 compartment sink) was missing metal dividers. Staff were improperly washing and sanitizing reusable items.Ensure there is a proper compartment sink installed. Also, the faucet spout must reach all three basins.Dish soap was present, however, there was no chemical sanitizer present for the dishwashing or for food contact surfaces.Operator was not performing the manual three step dishwashing properly as the sanitizing step was missing when answering verbally. Manual dishwashing must include wash in hot soapy water, rinse in hot water, and sanitize for 2 mins using an approved sanitizer.There was a mechanical dishwasher that belonged to a restaurant (that was no longer in operation) that had detergent, rinse and sanitizer chemicals present. Operator inquired if it could be used. At the time, there was no detergent being dispensed. Rinse and chlorine were present. Concentration of chlorine was at 100ppm. The unit can only be used for sanitizing at this time.
    • 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 for the breakfast kitchen. The chlorine test strips at the dishwasher may be expired as the strips showed staining.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink did not have hand soap. Paper towels were present. It was corrected during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The large compartment sink took a few minutes for hot water to arrive. Staff were not washing hands on a regular basis.
    • 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?
      • The side exterior door had a gap at the bottom corner and on the side.Please provide 3 most recent pest control records for reviewing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The juice dispenser had buildup of dried concentrate/syrup inside the unit and on the spoutsHandles of cold holding units had buildup of dried food. Inside the brown door cooler, there was exposed insulation showing mildew/mold buildup. The shelving was lined with linoleum and wood. Operator explained renovations was occurring and the entire back unit would be removed.At the time the waffle iron appearance was satisfactory
  4. Monitoring 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)?
      • The dishwashing sink is missing partition walls/dividers. Replace the missing partition walls in the dishwashing sink. Manual dishwashing procedure using 3-sink method: wash, rinse and sanitize.

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