Skip to content
Loading map…

Fresh Hot & Healthy

10322 Jasper Avenue NW Edmonton AB T5J 1Y7 · Food - General

Official record from Alberta →

Inspection summary

Fresh Hot & Healthy has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on February 6, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on February 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2025. For example: 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?

  • 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 June 4, 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.

9 inspections

  1. 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)?
      • Chlorine sanitizer testing strips were not available. Operator uses chlorine-based sanitizer.Correction:-Ensure chlorine sanitizer test strips are available.-EPH provided some chlorine sanitizer test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pump system feeding the chlorine solution from bulk container into the 3-compartment sink was not functioning properly.The chlorine in bulk container was at 100 ppm.Correction:-Ensure that the pump system dispenses the chlorine solution into the sink.-Educated operators to manually dispense chlorine solution into the sink and test the concentration.
  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)?
      • Chlorine sanitizer testing strips were not available. Operator uses chlorine-based sanitizer.Correction:-Ensure chlorine sanitizer test strips are available.-EPH provided some chlorine sanitizer test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pump system feeding the chlorine solution from bulk container into the 3-compartment sink was not functioning properly.The chlorine in bulk container was at 100 ppm.Correction:-Ensure that the pump system dispenses the chlorine solution into the sink.-Educated operators to manually dispense chlorine solution into the sink and test the concentration.
  3. Risk Management 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)?
      • Chlorine sanitizer testing strips were not available. Operator uses chlorine-based sanitizer.Correction:-Ensure chlorine sanitizer test strips are available.-EPH provided some chlorine sanitizer test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pump system feeding the chlorine solution from bulk container into the 3-compartment sink was not functioning properly.The chlorine in bulk container was at 100 ppm.Correction:-Ensure that the pump system dispenses the chlorine solution into the sink.-Educated operators to manually dispense chlorine solution into the sink and test the concentration.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket had 0 ppm chlorine.Correction:-Observed operator make fresh chlorine sanitizer solution.
    • 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 testing strips were not available. Operator uses chlorine-based sanitizer.Correction:-Ensure chlorine sanitizer test strips are available.-EPH provided some chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sinks were out of paper towels.Correction:-Refilled during 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?
      • An expired food permit was posted.EPH will send the most recent permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pump system feeding the chlorine solution from bulk container into the 3-compartment sink was not functioning properly.The chlorine in bulk container was at 100 ppm.Correction:-Ensure that the pump system dispenses the chlorine solution into the sink.-Educated operators to manually dispense chlorine solution into the sink and test the concentration.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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?
      • An expired permit was posted at the facility.Ensure a valid permit is posted.
  7. Demand Inspection

    1 infraction

    • 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?
      • An expired permit was posted at the facility.Ensure a valid permit is posted.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website