El Afrik Lounge
1875 - 8882 170 Street NW Edmonton AB T5T 4J2 · Food - General
Inspection summary
El Afrik Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on March 6, 2026, recorded 1 infraction.
3 of 9 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: Cleaning and sanitizing, Pests 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.
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 9 times across 5 separate inspections, most recently on June 17, 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 6 times across 5 separate inspections, most recently on June 17, 2025. For example:
Is the facility free of a pest infestation?
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 August 22, 2024. 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 4 times across 4 separate inspections, most recently on March 6, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 June 17, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
9 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls and ceiling in the kitchen area has a collection of oil and requires deep cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used, soiled cleaning cloths were hanging on the outside of the bucket instead of being stored inside the sanitizer. Please ensure that used cleaning cloths are stored inside the sanitizer when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- chlorine test strips
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap is available at the front hand sink.
- 15. Is the facility free of a pest infestation?
- Small flies observed throughout the kitchen especially above the back door
- 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 droppings were found under the hot holding unit in the front area. Coordinate with pest control to eliminate entry points and maintain cleanliness in the area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A blender base was found to be cracked and in poor condition, which was thrown away during the inspection. Ensure all equipment in the facility is well-maintained and in good working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of debris and grease was observed in the following areas:-On the walls in the back kitchen-Under the dishwashing sink-On the spice containers and shelvesThe facility is cluttered in the front and back area. Ensure the facility remains organized to allow for proper cleaning and effective pest monitoring, and remove any unused items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- chlorine test strips
- 15. Is the facility free of a pest infestation?
- Small flies observed throughout the kitchen especially above the back door
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- chlorine test strips
- 15. Is the facility free of a pest infestation?
- Small flies observed throughout the kitchen especially above the back door
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *No sanitizer in the kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Inadequate manual dishwashing capability with the lack of space.No sanitizing of dishes
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- chlorine test strips
- 15. Is the facility free of a pest infestation?
- Small flies observed throughout the kitchen especially above the back door
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen requires reorganization to allow for food production, proper dishwashing and sanitizing of food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *No sanitizer in the kitchen*Front sanitizer did not have a recordable concentration of sanitizer
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **bagged frozen vegetables being stored directly with frozen meat juices**cooked chicken falling out of the bag in the cooler**foods are stored in the back hall, large, soiled mixing bowl in the back hall
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **foods in the steam hold holding 32C-39C Reheated**Jamaican patties and fish rolls in the other hot holding unit 39C - discarded
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Inadequate manual dishwashing capability with the lack of space
- 15. Is the facility free of a pest infestation?
- Small flies observed throughout the kitchen especially above the back door
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Blood pooling in the front freezer**food containers being stored on the floor**used and soiled blenders stored on the floor**bottom of the cooler is soiled with spilled food liquids
- 23. Is the facility maintained in a clean and sanitary condition?
- **Overall general sanitation of the kitchen and front service area is poor, inclusive of the floors, walls and the doors.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions