Skip to content
Loading map…

Flurrries Cafe - Events

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

Official record from Alberta →

Inspection summary

Flurrries Cafe - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on July 21, 2026, recorded 3 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 22, 2025. 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 7 times across 6 separate inspections, most recently on July 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on July 15, 2026. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths immersed in 0 ppm sanitizer solution.- A 100 ppm chlorine solution was prepared.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper disposable glove use observed. Staff member was observed returning to the booth and proceeded to food handling activities without first changing their gloves.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers could not be located.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sneeze guard/barrier is required at the front table in front of food equipment.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No water available at the 2 compartment sink.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sneeze guard/barrier is required at the front table in front of food equipment.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced watermelon in a container was measured at 21 degrees Celsius. The operator informed that it had been out on the prep table in the container with no ice for more than two hours. The operator discarded the watermelon discarded during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No sneezeguard was observed in front of the prep table. Ensure a sneezeguard is installed to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser was observed at the handwashing sink. Ensure a soap dispenser is provided.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings stored amongst business related items (packaging/packaged foods).- Staff belongings relocated away from business related items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quast sanitizer solution measured at +400 ppm. - A 200 ppm quat solution was prepared.
  10. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneeze guard has not been installed at the front area food prep table.
  11. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website