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Garlic and Greens

5611 23 Avenue NW Edmonton AB T6L 7B9 · Food - General

Official record from Alberta →

Inspection summary

Garlic and Greens has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on April 21, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on April 10, 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 7 times across 4 separate inspections, most recently on March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on November 7, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 17, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is heavily soiled. Please clean inside of doors.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food, including, onions, and paper bags of flour were being stored directly on the ground. 2. A large number of pails of food in the walk in cooler were not covered.3. Dirty rag bin is touching food.4. Raw chicken was being stored above gravy and ready to eat foods in the walk-in cooler.5. Walkin cooler is dripping onto Food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped chilis and garlic paste were being stored at room temperature. Peeled onions were stored at room temperature
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is heavily soiled and is not being maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required:- Dishwasher, - Hood fan grills, - bulk bins and food containers, - shelving units.- hand sink had orange build up- dry storage area- boiler room- onion room- public washrooms.- bar area
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food, including chillis, pickles, onions, and paper bags of flour were being stored directly on the ground. 2. A large number of pails of food in the walk in cooler were not covered.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Chicken was thawing in sinks where dirty dishes were present. These activities are incompatible.Cooked Channa and raw chicken were being handled in the sink at the same time. This can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice, dhal and beans are being soaked at room temperature. Soak in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 9C. Chopped chilis and garlic paste were being stored at room temperature. Peeled onions were stored at room temperature in pails. Dahl was soaking at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of chicken and a sink of chicken were thawing at room temperature. Chicken was 15C.Thaw in cooler or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher was 0ppm Chlorine upon arrival. Dishwasher is heavily soiled and is not being maintained. 2, Dishes were not being adequately sanitized during manual dishwashing.
    • 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?
      • Facility is cluttered and disorganized, which is preventing proper pest management.Please provide pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required:- Dishwasher, - Hood fan grills, - bulk bins and food containers, - shelving units.- hand sink had orange build up- dry storage area- boiler room- onion room- public washrooms.- bar area
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was giving >400 ppm Quat. Staff were not testing sanitizer concentration. An unlabeled green chemical was being used to sanitize tables. Ensure an approved no-rinse sanitizer is being used. Soiled Wiping cloths were observed on the counters.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food, including chillis, pickles, onions, and paper bags of flour were being stored directly on the ground. 2. A large number of pails of food in the walk in cooler were not covered.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Chicken was thawing in sinks where dirty dishes were present. These activities are incompatible.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals are not labeled in spray bottles. Various chemicals, including CLR, were haphazardly sitting in cupboard, on their sides and stored with and under other items and takeout containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 9C. Chopped chilis and garlic paste were being stored at room temperature. Peeled onions were stored at room temperature in pails. Dahl was soaking at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowls of chicken and a sink of chicken were thawing at room temperature. Chicken was 15C.Thaw in cooler or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher was 0ppm Chlorine upon arrival. Dishwasher is heavily soiled and is not being maintained. 2, Dishes were not being adequately sanitized during manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water supply on handsink by dishwashing area did not work.
    • 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?
      • Facility is cluttered and disorganized, which is preventing proper pest management.Please provide pest control records.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Duct tape has been applied to multiple surfaces and doors, which is not an appropriate or cleanable fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk bin lids are broken. Replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required:- Dishwasher, - Hood fan grills, - bulk bins and food containers, - shelving units.- hand sink had orange build up- dry storage area- boiler room- onion room- public washrooms.- bar area
  6. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food showing evidence of rodent contamination discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispensor was giving 0ppm Quat or very low concentrations of Quat. Soiled Wiping cloths were observed on the counters.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was not being protected from rodent and pest contamination. Rodent dropings and rodent damage were noted on various food containers, including bags of flour with droppings and gnaw marks, droppings on lids of various food containers and packaging. Food, including chillis, pickles, onions, and paper bags of flour were being stored directly on the ground. 2. A large number of pails of food in the walk in cooler were not covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 8C. Chopped chilis and garlic paste were being stored at room temperature. Peeled onions were stored at room temperature in pails.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Dishwasher was 0ppm Chlorine upon arrival. Dishwasher is heavily soiled and is not being maintained. 2, Dishes were not being adequately sanitized during manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water supply on handsink by dishwashing area did not work.
    • 15. Is the facility free of a pest infestation?
      • Heavy rodent activity was noted in the faciliy. Dead rodent was noted in trap. Excessive rodent droppings noted by mixer and dry storage. on bulk storage bins, in office room with onions, in corner and shelving in the north side of kitchen and in the bar area. Black Flies were noted in facility. Identify source and remove or clean it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker in the bar had heavy mildew and mineral buildup. Slime mould observed. Ice maker must be used until it is completely sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required:- Dishwasher, - Hood fan grills, - bulk bins and food containers, - shelving units.- hand sink had orange build up- dry storage area- boiler room- onion room- public washrooms.- bar area

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