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Dining Car Cafe

10004 104 Avenue NW Edmonton AB T5J 0K1 · Food - General

Official record from Alberta →

Inspection summary

Dining Car Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on October 23, 2025, recorded 1 infraction.

3 of 6 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 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 2 times across 2 separate inspections, most recently on June 10, 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?

  • 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 once on March 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example: 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?

  • 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 once on March 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were found on the counter at 22C, Ham and minced were found around the meat slicer and measured at 20C. Staff indicated food were left out for the lunch hour and had been out for less than 2 hours. High risk foods were moved into the cooler during inspection.Ensure high risk food requiring refrigeration is stored below 4C /40F at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back fridge was measured at 8C, high risk food in the cooler was measured at 8C using a probe thermometer. Staff indicated food was cooled in the cooler before the inspection. Staff was told to move high risk food to a cooler below 4C.Ensure cooler is not used until it can maintain temperatures below 4C.Monitor cooler temperatures at least twice a day.
    • 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?
      • Pest control records were not observed. Ensure monthly pest control records are available on site.
    • 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?
      • Facility was operating in violation of the permit condition. Reusable dishes are being used for client service rather than only single use utensils.Ensure only single use utensils are used for service.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above ready to eat food. Ensure raw meat and eggs are stored at the bottom of the cooler to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back fridge was measured at 8C, high risk food in the cooler was measured at 8C using a probe thermometer. Staff indicated food was cooled in the cooler before the inspection. Staff was told to move high risk food to a cooler below 4C.Ensure cooler is not used until it can maintain temperatures below 4C.Monitor cooler temperatures at least twice a day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing was completed in the 2-compartment sink by washing and sanitizing. Ensure dishwashing is completed by washing, rinsing then sanitizing.
    • 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?
      • Pest control records were not observed. Ensure monthly pest control records are available on site.
    • 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?
      • Facility was operating in violation of the permit condition. Reusable dishes are being used for client service rather than only single use utensils.Ensure only single use utensils are used for service.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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