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Flurrries Cafe

11018 Jasper Avenue NW Edmonton AB T5K 2N8 · Food - General

Official record from Alberta →

Inspection summary

Flurrries Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on December 19, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on December 19, 2025. 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 2 times across 2 separate inspections, most recently on March 6, 2024. 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?

  • 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 12, 2025. 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 February 11, 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired July 2025.Ensure valid quat test strips are available to check surface sanitizer solutions.
  2. Demand 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)?
      • Ready made quat sanitizer was present at 200ppm.Ensure quat strips are obtained.No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, track of the cooler doors, the white shelf by the till, under the dishwashing sink, the handles of food storage buckets. Thorough cleaning should be completed all through the facility.A re-inspection will be conducted.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ready made quat sanitizer was present at 200ppm.Ensure quat strips are obtained.No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the handwashing sink. Soap was provided during inspection.'Ensure the handwashing sink is fully equipped with soap, paper towels, and running hot and cold water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility floors, track of the cooler doors, the white shelf by the till, under the dishwashing sink, the handles of food storage buckets. Thorough cleaning should be completed all through the facility.A re-inspection will be conducted.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
    • 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?
      • Not checked - No weatherstripping on the doors that enter in general common area from the outside or on the door that separates the common hallway and the food facility.One of these doors requires weatherstripping to prevent easy access of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not checked - Wooden shelves appear to be made of unfinished wood. Ensure shelves are smooth, easily cleanable, and impervious to moisture.
  5. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Product onsite (Eclipse) does not have a DIN# and required a rinse step. An approved sanitizer is required (ie. 100ppm bleach sanitizer).
    • 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?
      • No weatherstripping on the doors that enter in general common area from the outside or on the door that separates the common hallway and the food facility.One of these doors requires weatherstripping to prevent easy access of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves appear to be made of unfinished wood. Ensure shelves are smooth, easily cleanable, and impervious to moisture.

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