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Food Service Centre - Food Production Areas / Warewashers

8507 51 Avenue NW Edmonton AB T6E 6V1 · Food - General

Official record from Alberta →

Inspection summary

Food Service Centre - Food Production Areas / Warewashers has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on July 7, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 April 10, 2026. 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 March 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on April 10, 2026. 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Received e-mail showing work order submitted requesting hot water be restored for handwash sinks.Previous observations:-The soap dispenser at the handwash sink at the far corner of the production kitchen room across the large Hobart mixer was not functioning properly, as the cover was not secure when attempting to obtain soap. There was also no garbage container by this handwash sink.Secure the soap dispenser cover so that it is able to function properly and provide a garbage container by this sink for convenience. -In the Ware Washing/Pot Wash Room - RM 903, the handwash sink was blocked with rags and an apron. Remove these items from this sink so it is easily accessible.-The handwash sink in the centre of the main dishwashing room across the cart washing machines and the handwash sink by the garbage room did not have any hot water after running them for 1-2 minutes. There was also no soap provided at the latter handwash sink.Ensure that hot water is available to these handwash sinks to ensure handwashing is comfortable. Have soap available at the handwash sink by the garbage room.
    • 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?
      • Received e-mail showing work order put in for the door. Previous observations:-There was a gap underneath the exit door across the garbage room. Replace the seal at the bottom of the door so that the gap is properly sealed to prevent entry of pests.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There were used wiping cloths left on the counters in the production kitchen and in the tray assembly room.Once cloths are used, they must be immersed in sanitizer solution (such as in a sanitizer solution bucket) to prevent growth of germs, or they must be used once and placed in a hamper. Remind staff of proper practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The soap dispenser at the handwash sink at the far corner of the production kitchen room across the large Hobart mixer was not functioning properly, as the cover was not secure when attempting to obtain soap. There was also no garbage container by this handwash sink.Secure the soap dispenser cover so that it is able to function properly and provide a garbage container by this sink for convenience. -In the Ware Washing/Pot Wash Room - RM 903, the handwash sink was blocked with rags and an apron. Remove these items from this sink so it is easily accessible.-The handwash sink in the centre of the main dishwashing room across the cart washing machines and the handwash sink by the garbage room did not have any hot water after running them for 1-2 minutes. There was also no soap provided at the latter handwash sink.Ensure that hot water is available to these handwash sinks to ensure handwashing is comfortable. Have soap available at the handwash sink by the garbage room.
    • 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?
      • -There was a gap underneath the exit door across the garbage room. Replace the seal at the bottom of the door so that the gap is properly sealed to prevent entry of pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two out of three hand sinks in the warewashing area were not operational. Please repair them to ensure they are functioning properly.

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