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Evo

11508 Jasper Avenue NW Edmonton AB T5K 0M8 · Food - General

Official record from Alberta →

Inspection summary

Evo has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on June 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on December 19, 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 once on March 20, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on December 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 20, 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial sanitizer concentration test result was 0 ppm. The operator prepared a fresh batch of sanitizer, and a retest was conducted that resulted in a satisfactory concentration of the sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The initial dishwasher sanitizer concentration test result was 0 ppm. The dishwasher was run for three additional cycles while adjustments were made, and a subsequent sanitizer concentration test result was satisfactory.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An ice scoop was observed being stored on top of the ice machine, which is a non-sanitary surface. Ice scoops and all food-contact utensils must be stored in a sanitary manner to prevent contamination.2. The cold plate for the pop (soda) dispenser located in the ice well contained brownish-black deposits of dirt on its surface. Conduct thorough cleaning and sanitization of the equipment.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All hand sinks (except for the basement washrooms) were equipped with soap and paper towels/hand dryers. Basement washrooms had hand dryers. Owners were aware of the basement soap dispensers needing soap.
    • 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?
      • Hired pest control company would be coming on a monthly basis to monitor for activity. Exterior doors had gaps present at the bottom and some on the sides. Please repair or replace doors to ensure all gaps are closed off.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler handles had buildup of dried food. Operator will be addressing it.

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