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Fresh Homemade Tiffin Service Ltd.

4205 23 Avenue NW Edmonton AB T6L 5Z8 · Food - General

Official record from Alberta →

Inspection summary

Fresh Homemade Tiffin Service Ltd. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on May 15, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 11 times across 5 separate inspections, most recently on March 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 5 separate inspections, most recently on March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18 times across 7 separate inspections, most recently on May 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 15 times across 5 separate inspections, most recently on March 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 5, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is not in use.
  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is not in use.
  3. Monitoring Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not maintaining an adequate food, safety checklist or or record.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of Atta, onions and other foods are being stored directly on the floor. All foods must be stored at at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upright cooler was 11.8°C. Cooler is in poor condition. Do not use until it maintains foods below four Celsius. Staff indicated a new cooler is on order.2. Pails and bins of cut onions, cut potatoes and chole soaking in water were left at room temperature perishable foods, including pulses that are soaking or cut vegetables must be stored in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - facility has run out of bleach. Facility is not doing a sanitized step during dish dishwashing. There is in adequate hot water supply to the facility. Dishes are not being adequately cleaned food debris, and greasy film are being left on dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat: march 12,2026.Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.Facility has insufficient hot water and greasy build up is being left on dishes as a result.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility cannot locate their test strips.Facility is not monitoring and recording the concentration of sanitizer daily as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not within reach of the hand sink in the kitchen or in the washroom.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • hot water was not available in adequate supply. Hot water was 26-35C. Facility must address hot water tank size to ensure hot water is always available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights are in adequate in the walk-in cooler. The lightbulbs above the dish dishwashing area to burn out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not Deli table work surface is heavily worn and black. It can no longer be cleaned. .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is not in use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility expanded space without providing plans to AHS prior to starting construction.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not prepared or in use upon inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not within reach of the hand sink. soap was not available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • hot water was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not prepared or in use upon inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not within reach of the hand sink. soap was not available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • hot water was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
  6. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not prepared or in use upon inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed on the floor, including takeout containers of chapati and hot foods and bins of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.Hot food in take out containers was being left at room temperature, which is not acceptable. A hot holding unit is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not within reach of the hand sink. soap was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge was poor. Recommended additional training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not prepared or in use upon inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing their hands before handling food. Food handlers were observed wiping faces and not washing their hands after. Staff indicated that they washed their hands in the washroom, which is not adequate hand washing for food handlers. Staff must wash their hands in washroom but then also wash their hands in the kitchen before starting work and as needed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are not covered in coolers. Food was observed on the floor, including potatoes and pots and bins of food. Food was being processed in small food processor on the floor. No food handling is to take place on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the deli table was 10.3C. Perishable foods discarded. There were multiple pots of food cooling at room temperature without timers or rapid cooling method in place.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food debris observed left on dishes after being put away. Staff are not sanitizing dishes during dishwashing or doing a proper 2-compartment sink method of dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not within reach of the hand sink. soap was not available. Paper towel was not stocked in the washroom. A table was blocking the hand sink upon arrival of the inspector and had to be moved to access the handsink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge was poor. Recommended additional training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Door frame unfinished.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Brick wall is not cleanable.Wall behind dishwashing sinks is not smooth and is hard to clean.Ceiling tiles are not cleanable. Door frame is not finished.Window frame is unfinished. pony wall by hand sink is unfinished at the top. Wall behind range hood is not painted. Shelves in back are not painted or cleanable and are heavily soiled. Deli table work surface is heavily worn and black. It can no longer be cleaned. There is inadequate storage within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy build up of grease noted on the grates of the hoodfan. More cleaning required. Operator indicate that they are cleaned weekly so twice a week or more may be required.

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