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Fife N' Dekel

9114 51 Avenue NW Edmonton AB T6E 5L8 · Food - General

Official record from Alberta →

Inspection summary

Fife N' Dekel has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on May 21, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on May 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 1, 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?

  • 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 May 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 19, 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 July 24, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler noted to not be able to maintain a temperature of under 4C for the food inserts at the top. Two high risk food items were tested with probe thermometer and noted to be higher than 4 C (10.3-12.7C). Please ensure food are kept at temperatures of under 4C. Walk in cooler also noted to be at 10.2 C. Measured with a probe thermometer. Ensure ice baths are made to ensure food is maintained under 4 C.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler noted to not be able to maintain a temperature of under 4C for the food inserts at the top. Two high risk food items were tested with probe thermometer and noted to be higher than 4 C (6.7-10.1C). Please ensure food are kept at temperatures of under 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air filter noted to be secured in place by electrical tape that was becoming undone. Gaps between the air filter and the intake were noted. Dust debris noted on the surface in front of the intake. Please ensure air filter fits properly to prevent dust blowing on the ceiling tiles and light fixtures. Accumulation of dust noted on the light fixture above food preparation area.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer solution not readily available onsite. This was corrected during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler noted to not be able to maintain a temperature of under 4C for the food inserts at the top. Two high risk food items were tested with probe thermometer and noted to be higher than 4 C (6.7-10.1C). Please ensure food are kept at temperatures of under 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air filter noted to be secured in place by electrical tape that was becoming undone. Gaps between the air filter and the intake were noted. Dust debris noted on the surface in front of the intake. Please ensure air filter fits properly to prevent dust blowing on the ceiling tiles and light fixtures. Accumulation of dust noted on the light fixture above food preparation area.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salads are being stored on top of ice packs and are measuring at 10-15C at the top and on the sides. Recommend using loose ice/making an ice bath, storing the product under refrigeration, or ensuring the product is used up within 2h (and discarded if not used up in 2h).
    • 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?
      • Hole observed above staircase which can lead to the entry of mice into the facility.
  6. 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?
      • -Some of the shelves at the back portion of the kitchen were wearing, there surface was rough and absorbent.-Missing light covers in the main kitchen.Action required:-Please resurfaced the shelves to make them smooth, easily cleanable.-Please ensure that all the lights in the kitchen are covered with shatter-proof covers.
  7. Monitoring 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?
      • - 3 compartment dishwashing sink were being also used for handwashing.Action taken/required:-Education was provided to staff to use the designated handwashing sink and ensure that sink is solely used for washing hands.- Staff was instructed to use one of the dishwashing sinks as a handwashing sink, paste a hand washing signage and get the supplies (paper towels and soap solution) there. Since the facility has 3 compartment sink and a commercial dishwasher, they can use one of the dishwashing sinks for handwashing purpose.
    • 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?
      • -A gap was observed below the backdoor that could be an entry point for the pest.Action required:-Please seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some of the shelves at the back portion of the kitchen were wearing, there surface was rough and absorbent.Action required:-Please resurfaced the shelves to make them smooth, easily cleanable.

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