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Dumpling House

BSMT - 10311 93 Street NW Edmonton AB T5H 1W9 · Food - General

Official record from Alberta →

Inspection summary

Dumpling House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on July 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions 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 once on September 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 8, 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 4 times across 3 separate inspections, most recently on July 10, 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 across 2 separate inspections, most recently on July 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 10, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour was observed stored on the floor in the storage room . Ensure all stored food items are placed at least 6 inches off the floor to prevent pest and allow for proper cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracks on the floor in the prep area close to the tables were observed to be covered with tapes not allowing for proper cleaning. Remove the tapes and fill the cracks properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden table used for food prep needs to be covered with a non-porous material. The surface is not smooth at this time.
  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is black hose on the tap of the large 2 compartment sink in the laundry room were large items are washed. The black hose can be made of chemicals which could leach into the water and make it non-potable.Remove the black hose. If you require a hose use one that it made of clear plastic.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No santizing solution was made available during processing. Each day make up a bleach/water solution. Using 2ml of bleach per litre water and then verify with your chlorine test papers that the concentration is 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops were being stored directly in food. Scoops have to be stored in manner where the handle cannot touch the food product and potentially contaminate it.From now on stored scoops in manner that prevent possible cross contamination.
    • 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?
      • Mouse dropping were present in the cabinet above the hand sink. No pest control records were available.Clean up the dropping in the cabinet and make available pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is black hose on the tap of the large 2 compartment sink in the laundry room were large items are washed. The black hose can be made of chemicals which could leach into the water and make it non-potable.Remove the black hose. If you require a hose use one that it made of clear plastic.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sept 8,2025 update: violation is still outstandingSome flour build-up on equipment such as the green onion cake shaping equipment and the chest freezer.ACTION REQUIRED: conduct deep clean of the indicated equipment.
  4. Monitoring Inspection

    3 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?
      • Light cover above the food preparation area was broken.ACTION REQUIRED: repair or replace broken light/light cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops/bowls used as scoops were stored in the bulk food products. ACTION REQUIRED: discontinue using bowls as scoops. Do not store the scoops in the bulk product when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some flour build-up on equipment such as the green onion cake shaping equipment and the chest freezer.ACTION REQUIRED: conduct deep clean of the indicated equipment.

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