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Edmonton Expo Centre - Hall H Kitchen

7515 118 Avenue NW Edmonton AB T5B 4X5 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Expo Centre - Hall H Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 5, 2026. The most recent inspection, on October 13, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wet cloths were observed on the countertop surfaces. Please ensure cloths are placed inside a sanitizer pail.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer was 400ppm and higher than the approved concentration of 200ppm. PHI coached Chefs and Chief Steward onsite on mixing 200 ppm QUAT sanitizer.Action Required:Please ensure approved food contact surface sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective cleaning and sanitizing procedures.Resources:How to mix an approved sanitizing solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solut
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Valid QUAT test strips were availabel onsite.

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