Frapsino
10998 124 Street NW Edmonton AB T5M 0H8 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 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?
- Mice droppings were observed underneath the counter and shelve at the kitchen area,- Continue to work with the pest control company for mice control.- All food items must be stored away from the floor and inside container with tight fitting lids.- Single use customer utensils must be stored inside a container with a tight-fitting lid.July 07, 2026: Required completed. Facility to continue working with pest control company to ensure mice activity is eliminated.
- 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?
- Risk Management Inspection
4 infractions
- 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?
- Mice droppings were observed underneath the counter and shelve at the kitchen area,- Ensure all observed mice droppings are cleaned with bleach water.- Continue to work with the pest control company for mice control.- All food items must be stored away from the floor and inside container with tight fitting lids.- Single use customer utensils must be stored inside a container with a tight-fitting lid.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility was operating outside permit restrictions. A deep frier was observed at the facility. No deep frying or extensive grease producing cooking is allowed at the facility due to insufficient exhaust system/ventilation.Stop the use of the deep frier or ensure an exhaust system that meets the city of Edmonton safety code requitement is installed before use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.June 30, 2026: Written cleaning schedule was not observed. Create a cleaning schedule that will be followed by the facility. Note that this is an on-going violation and must be corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required at the facility. Dirt and debris were observed at the following areas:- Hard to reach corners at the kitchen.- Underneath the dishwashing sink.- Underneath shelves.- Beside and behind the refrigerator at the kitchen. Clean these areas and ensure the entire facility is maintained in a sanitary condition.July 02, 2026: Additional cleaning still required underneath shelves and counters.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of a bucket of chlorine sanitizer solution in the kitchen was too strong. The solution bleached out a chlorine test strip. The staff discarded the solution during inspection and education provided on preparing 100ppm chlorine solution for use as sanitizer.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use the test strips at the facility to measure the concentration.
- 15. Is the facility free of a pest infestation?
- Evidence of mice activity was observed in the facility. Mice droppings were observed underneath and on top of counters and shelves, on top of some utensils including single use utensils, underneath the dishwashing sink, beside and behind the refrigerators.- Contact a pest control company immediately and have them visit the facility for pest/mice control.- Clean all mice droppings observed at the facility with bleach water.- Wash and sanitize all re-usable utensils at the facility. - Store all food items away from the floor in containers with tight fitting lids. - Remove all items that can create harborage for mice. - Close all potential mice entry points as advised by your pest control company.
- 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?
- Pest control records unavailable for viewing.June 30, 2026: Pest control records were not observed. Contact a pest control company to implement pest control at the facility. Ensure the report is kept at the facility for review during next inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility was operating outside permit restrictions. A deep frier was observed at the facility. No deep frying or extensive grease producing cooking is allowed at the facility due to insufficient exhaust system/ventilation.Stop the use of the deep frier or ensure an exhaust system that meets the city of Edmonton safety code requitement is installed before use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A wooden shelve not easy to clean was in use at the kitchen. Remove the shelf and ensure food contact surfaces are smooth, non-absorbent and easy to clean. 2. Cardboard paper and other absorbent materials were placed on top of food preparation surfaces. Remove the absorbent materials.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mice droppings were observed on top of single-use customer utensils under the counter. The utensils were discarded by the staff during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required at the facility. Dirt and debris were observed at the following areas:- Hard to reach corners at the kitchen.- Underneath the dishwashing sink.- Underneath shelves.- Beside and behind the refrigerator at the kitchen. Clean these areas and ensure the entire facility is maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.June 30, 2026: Written cleaning schedule was not observed. Create a cleaning schedule that will be followed by the facility. Note that this is an on-going violation and must be corrected.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- Pest control records unavailable for viewing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- Pest control records unavailable for viewing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 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?
- Risk Management Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods were observed thawing in a pool of water in hand sink basin.Corrective action: Always ensure water is running on thawing foods when done in sinks. Alternatively, plan accordingly and place frozen foods in walk-in cooler to thaw in advance.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to handwashing was obstructed by foods thawing in handsink basin.Please leave hand sink basin free to facilitate frequent handwashing when needed.
- 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?
- Pest control records unavailable for viewing.
- 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?
- Fruit flies noted in area around main prep table
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Operator added a stove and is cooking with oil as well as an open basket domestic deep fryer contrary to permit conditions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Long wooden step-up platform by sinks need to be painted smooth and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 23. Is the facility maintained in a clean and sanitary condition?
- THe following area requires attention:- floors and walls under sinks
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use before food prep begins.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper were not available at handsink.Please ensure hand sink is always equipped with supplies.
- 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?
- Pest control records unavailable for viewing.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Operator added a stove and is cooking with oil as well as an open basket domestic deep fryer contrary to permit conditions.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- lower shelf of main prep area- area around stove
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 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?
- Pest control records unavailable for viewing.
- 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?
- Front door was kept open for an extended period of time during the inspection. Please ensure door is kept closed at all times to ensure pests do not enter the food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- Pest control records unavailable for viewing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 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?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Potato bag noted stored directly on ground in back area.Please keep all foods stored off the ground at all times.
- 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?
- Pest control records unavailable for viewing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Self-made knife holder made out of wood needs to be sealed or made out of material that is smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Require chlorine test strips.
- 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?
- Pest control records unavailable for viewing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Require probe thermometer and monitoring thermometers for all coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule unavailable for viewing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?