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Emperor's Palace

10638 100 Street NW Edmonton AB T5H 4L3 · Food - General

Official record from Alberta →

Inspection summary

Emperor's Palace has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on May 1, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on May 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 1, 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 once on May 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on May 1, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry rice stored directly within a non food-grade garbage bin. Please obtain a food-grade bin or store rice in original bag within the non food-grade garbage bin.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some cooler missing monitoring thermometers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat cleaver noted stored in gap between wall and back of sink. Please store in a designated holder or on a magnetic knife strip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Numerous chipped plates noted in storage - please remove out of circulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- high touch surfaces on some stand-up cooler/freezer units- inside and outside glass doors of stand-up cooler- under cookline where built up grease was noted- fan covers in walk-in cooler- floor under shelving units in walk-in cooler- inside cleaver storage holder
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • Sept 12, 2025. violation should be correctly shortly. Pictures will be sent once it is completed.Splash guards on the hand sinks are required to prevent contamination of the food handling areas (ie. chopping block and food preparation sinks).Install splash gaurds on both hand sinks by Sept 12, 2025
  4. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Splash guards on the hand sinks are required to prevent contamination of the food handling areas (ie. chopping block and food preparation sinks).Install splash gaurds on both hand sinks by Sept 12, 2025
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in staff washroom is very poor. There was only one working bulb.Improve lighting in staff washroom by September 8, 2025
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is badly leaking and creating pools of water on the floor. The staff member who is working in the dishwashing area is wearing rubber boots.Manager indicated a new dishwassher will be installed early next week.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The while "general" three door cooler in the middle of the kitchen was measured at 7C (probe thermometer) & 10C (IR thermometer).ACTION REQUIRED: service the indicated cooler - ensure all cold holding is maintaining temperature at or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two ~5 inch pieces of duct tape were observed on the FRP wall by the three-compartment prep sink. ACTION REQUIRED: remove duct tape & ensure the wall is in good repair. 2. Exposed wood was used to prop up the cutting board by the three-compartment prep sink.ACTION REQUIRED: remove all exposed wood and replace with a material that is smooth, washable, & impervious to moisture.3. The baseboard by the mop sink (along the east wall) was broken and in poor repair. ACTION REQUIRED: replace the above indicated baseboard.4. The wooden board between the chopping block and counter in the west end of the cookline was not smooth and washable (chipped paint, exposed wood). ACTION REQUIRED: remove the board and, if necessary, replace it with a material that is smooth, washable, & impervious to moisture.5. The faucet at the one-compartment sink in the tea area was dripping from the base. ACTION REQUIRED: repair the above indicated plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice spoon had duct tape all along the handle. ACTION REQUIRED: repair/replace the rice spoon. Do not use tape to repair equipment in a food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation was satisfactory. Additional cleaning recommended in the following areas:-Dirt accumulation in and around the mop sink-Staff washroom, particularly the light switch-Water accumulation & some grease under the cooklineACTION REQUIRED: conduct deep clean of the above noted areas. Ensure there are no plumbing leaks under the cookline.

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