Skip to content
Loading map…

Ester

9828 101A Avenue NW Edmonton AB T5J 3C6 · Food - General

Official record from Alberta →

Inspection summary

Ester has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 23, 2024. The most recent inspection, on May 29, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions 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 6 times across 4 separate inspections, most recently on May 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 29, 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?

  • 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 3 times across 3 separate inspections, most recently on April 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on December 27, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

5 inspections

  1. 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 based sanitizer is used for dishwashing and sanitizing. No test strips was present . Ensure chlorine test strips is obtained to monitor sanitizer at 100ppm.
    • 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?
      • - Mice droppings were observed behind the freezer in the backroom - Pest control records were not seen.Ensure mice droppings are cleaned and floors disinfected. Pest control officers should be consulted for mice control and regular pest management. Entry points should be sealed and keep food above the ground.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen food was been thawed at room temperature. Ensure food is thawed in a cooler overnight or under cold running water.2. Thermometers were missing in the front cooler and the pullout cooler. Ensure coolers have functional thermometers at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Staff indicated dishwashing is completed by sanitizing, then washing and rinsing. Education was provided on proper dishwashing techniques. Wash, then rinse, then sanitize(by immersing clean dishes in 100ppm of bleach solution for at least 2 minutes), then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based sanitizer is used for dishwashing and sanitizing. No test strips was present . Ensure chlorine test strips is obtained to monitor sanitizer at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispensers of the hand sinks in the kitchen and washrooms were empty. Paper towels were provided during inspection. Ensure the dispensers are refilled and store paper towels safely.
    • 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?
      • - Mice droppings were observed behind the freezer in the backroom and behind the back room door.- Pest control records were not seen.Ensure mice droppings are cleaned and floors disinfected. Pest control officers should be consulted for mice control and regular pest management. Entry points should be sealed and keep food above the ground.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared during food prep. Food grade sanitizer was prepared and measured at satisfactory concentration.Ensure a food grade sanitizer at adequate concentration is available during food prep/handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of frozen foods at room temperature was observed. Frozen foods were moved into a cooler during inspection.Ensure thawing is completed either by ;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs in the preparation area were burnt. Please replace bulbs to ensure optimal lighting. - Outstanding. Operator will replace bulbs.
  5. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler was not turned on at the time. No thermometer was present either. Please ensure the cooler is at 4C or less and provide a thermometer. Chest freezer was at -20C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink had no hot water. Cold water was present. Sink also needed dish detergent and an approved chemical sanitizer. Discussed three step dishwashing procedures with operator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were missing.Please obtain the applicable test strips for the type of sanitizer that will be used. Ie. chlorine test strips are required for chlorine sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main hand sink was missing hand soap and paper towels.
    • 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 present in the corner bottom cabinet in the prep area. There was an opening present that could be allowing entry. Operator indicated from the landlord that area could not be closed as it was an access point. Ensure there is no entry of pests into the facility. Should there be any issues, consult with landlord/pest control company for assistance. Clean the droppings and monitor on a frequent basis. Increase the number of traps as well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs in the preparation area were burnt. Please replace bulbs to ensure optimal lighting.There were a couple of holes in the walls. Please repair or replace walls.Some electrical plates were missing for the switches and plug-ins. Please install proper plates.Baseboards were missing by the dishwashing area, please install.

Nearby inspected facilities

Own this business? Add a badge to your website