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Edmonton Eats Catering

8440 105 Avenue NW Edmonton AB T6A 1B6 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Eats Catering has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on January 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on January 6, 2026. 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 January 6, 2026. 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?

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. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - the hot-holding unit was 'switched off' near the end of the lunch hours of operation, with perishable food products kept inside the three inserts and still available for sale (at range of temperatures of 30-40 degrees Celsisu). The staff were reminded to keep hot-holding 'switched on' prior to removal of food products for cooling and for leftover cold-holding storage.This food safety procdure was discussed and corrected at time of inspection (with staff aware of procedure to follow each day after close of food premises operation).
    • 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?
      • No - there were three (3) dead 'fresh' rodents (mice) in a metal trap under the front sales counter area, in the corner under the cash register. There was no other observation or evidence of any pest activity (with other metal traps clear/empty), and it may have been the two week school closure during the holiday season that enabled rodent activity in the school. The staff or custodian are to remove and discard the dead rodents and wash and sanitize the flooring in the small nook area under the front sales counter.Also, the operator is to have a copy of the most recent pest control service report available for review (whether from a licensed pest control company or staff use of the AHS 'monthly pest control checklist').
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza was being held in a hotholding unit was not suitable for maintaining this type of food item at a safe hotholding temperature.

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