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Fife N' Dekel

12028 149 Street NW Edmonton AB T5V 1P2 · Food - General

Official record from Alberta →

Inspection summary

Fife N' Dekel has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on August 18, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times on December 6, 2023. 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 once on December 6, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 6, 2023. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 6, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff not washing hands as required (biting nails). Ensure proper hand hygiene procedure is followed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep-cooler is at 12C at the time of inspection. The operator moved all the potentially hihg risk food items to a working cooler.Please call for service to ensure the temperature is at or below 4C. Until the cooler is at or below 4C, do not store any potentially high risk food in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup is sitting at 45C at the time of inspection (>2 hours). Soup was discarded during inspection. All potentially high risk food must be kept at 60 C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not reaching the sanitizing temperature of 71C at the dish level. Please follow manual dishwashing procedure until the dishwasher is repaired/serviced.

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