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Ela Euro Catering

11113 113 Street NW Edmonton AB T5J 2R7 · Food - General

Official record from Alberta →

Inspection summary

Ela Euro Catering has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on February 9, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on December 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 29, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 29, 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some mouldy beets were noted in a box in the walk-in cooler.REQUIRED ACTION: Sort through the beets and discard all mouldy beets.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp yellow wiping cloth was found sitting on the counter by the small sink next to the microwave oven.REQUIRED ACTION: wiping cloths are to be stored in sanitizing solution in between uses to prevent the growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were found sitting directly in the flour in the bin in the dry storage room.REQUIRED ACTION: scoops must be stored such that the handle is not in direct contact with food.
    • 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?
      • The Food Handling Permit currently posted expired September 30, 2025.REQUIRED ACTION: print and post the current Food Handling Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The room used for uniform storage and other items is cluttered and requires organizing to facilitate cleaning and inspection.The room used to store boxes of food packaging is cluttered and requires organizing to facilitate cleaning and inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dried goods are being stored in open containers without lids/covers in the dry storage room. Foods must be kept in covered containers in order to protect them from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the sandwich cooler at the front of the kitchen was measured at 7-8C. Potentially hazardous foods must be stored at 4C (40F) or lower. Sandwiches are to be moved from this cooler to another cooler that maintains food at 4C or colder. Sandwich cooler is not to be used if it cannot maintain foods at 4C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour spills noted on equipment located in the dry storage room. Cleaning required.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dried goods are being stored in open containers without lids/covers in the dry storage room. Foods must be kept in covered containers in order to protect them from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The interior of the sandwich cooler at the front of the kitchen was measured at 7-8C. Potentially hazardous foods must be stored at 4C (40F) or lower. Sandwiches are to be moved from this cooler to another cooler that maintains food at 4C or colder. Sandwich cooler is not to be used if it cannot maintain foods at 4C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour spills noted on equipment located in the dry storage room. Cleaning required.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the display cooler at the front of the kitchen was measured at 16C; sandwiches were found in this cooler. Perishable foods must be stored at 4C (40F) or colder. Perishable foods like sandwiches must not be stored in this cooler unless it maintains food at 4C or colder. Sandwiches are to be stored in another cooler at 4C or colder.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the display cooler at the front of the kitchen was measured at 16C; sandwiches were found in this cooler. Perishable foods must be stored at 4C (40F) or colder. Perishable foods like sandwiches must not be stored in this cooler unless it maintains food at 4C or colder. Sandwiches are to be stored in another cooler at 4C or colder.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in the spray bottle labeled Key Stone Redi San RTU Hard Surface Sanitizer.The sanitizer dispensing system in the dishwashing area was connected to an empty bottle of sanitizer.The operator was advised of the need for food contact surface sanitizing solution. A bottle of regular, unscented bleach was found on-site. The operator was instructed to prepare a 100 ppm chlorine solution by mixing 1/2 teaspoon of bleach into 1 litre of water. She was provided with some test strips to monitor the solution concentration (strips turn dark blue at 100 ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Interior of the display cooler at the front of the kitchen was measured at 16C; sandwiches were found in this cooler. Perishable foods must be stored at 4C (40F) or colder. Perishable foods like sandwiches must not be stored in this cooler unless it maintains food at 4C or colder. Sandwiches are to be stored in another cooler at 4C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • December 7, 2023: No test strips to monitor the food contact surface sanitizing solution. If using the QUAT sanitizing solution (the empty bottle connected to the dispensing system in the dishwashing area), QUAT test strips are required. If using bleach/chlorine sanitizing solution, chlorine test strips are needed. First noted on Dec. 3, 2021: Sanitizer test strips not available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • December 7, 2023: The chamber where sprouts were grown contains dried up plant matter. Cleaning required.Noted on May 4, 2022; The following areas require attention:- Inside chamber where sprouts are grown- Mouse droppings in linen and dry storage room

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