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Delavoye Chocolate Maker

105 - 10639 124 Street NW Edmonton AB T5N 1S5 · Food - General

Official record from Alberta →

Inspection summary

Delavoye Chocolate Maker has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on February 20, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 22, 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 January 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on February 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 February 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on January 22, 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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not checked at this reinspectionStorage room was recently built but the drywall has not been painted. There is drywall missing inside a portion of the storage room as well. Drywall currently appears clean and in good repair.Ensure surfaces are smooth, easily cleanable and non absorbent.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not checked at this reinspectionStorage room was recently built but the drywall has not been painted. There is drywall missing inside a portion of the storage room as well. Drywall currently appears clean and in good repair.Ensure surfaces are smooth, easily cleanable and non absorbent.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Not checked at this reinspectionPlans have not been submitted prior to starting renovation of the space next door. Please submit plans to Environmental Public Health for review and approval.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bait (poison) was being used inside the food facility. This was removed during inspection. Bait/chemicals must be applied by a certified pest control technician. Physical traps may be used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler measured 8C with a probe thermometer. Temperature logs from this morning indicated the cooler was at 4C. It may be due to a circulation issue as there are trays of chocolate that are completely covering some of the shelves. Ensure the cooler is at 4C or less. High risk foods to be moved to cooler at 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Storage room was recently built but the drywall has not been painted. There is drywall missing inside a portion of the storage room as well. Drywall currently appears clean and in good repair.Ensure surfaces are smooth, easily cleanable and non absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler is not maintaining 4C or less. Ensure cooler is operating at 4C or less.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans have not been submitted prior to starting renovation of the space next door. Please submit plans to Environmental Public Health for review and approval.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips with trapped flies were located on the ceilings above the bulk food storage and in the dishwashing area.Ensure fly strips are stored away from food prep, storage and utensil storage. area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food boxes were stored directly on the floor in the dry storage room.- Opened food bags were observed in the bulk storage room.Ensure:- food boxes are stored at least15cm(6inches) above the ground.- Opened food bags are resealed with a clip or stored in a bucket with lids.
  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are holes in the storage room walls. Please repair the wall so the holes are filled in or covered.

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