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Grand Imperial

3840 76 Avenue NW Edmonton AB T6B 3B9 · Food - General

Official record from Alberta →

Inspection summary

Grand Imperial has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 12, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times on June 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 17, 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?

  • 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 11 times across 8 separate inspections, most recently on July 8, 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?

  • 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 April 10, 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 17, 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • No - note that there were sections of baseboards in disrepair (requiring repairs, replacement, or more adhesive, etc.), at the main kitchen and adjacent corridor and storage areas. The operator is to examine the baseboard sections throughout the food premises and ensure solid construction of a washable and durable material, so as to allow for ease of cleaning and to prevent any rodent harbourage or entry-points in the premises.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Yes (corrected during inspection) - note that there were several bags of garbage and recyclables stored directly on the floor and not being stored in solid containers with tight-fitting lids at the rear bay door area, with numerous fruit/drain flies observed swirling around the bags. The operator and staff are to ensure that all full bags of garbage and recycling (even if the bags are tightly knotted) are fully enclosed in a washable durable garbage container with a tight-fitting lid in place at all times, whether indoor or outdoor storage.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared while food prep was taking place. Ensure that an approved sanitizer solution is available at all times during food handling/food preparation. Maintain chlorine sanitizer solution at 100 ppm. Operator prepared a 100-ppm chlorine bleach sanitizer solution onsite.**Do not mix soap with chlorine bleach sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - 0 ppm chlorine was detected in the low-temperature dishwasher. Final temp measured at 45C at dish level. Please repair the dishwasher. Ensure that the dishwasher is operating properly at all times. Maintain chlorine sanitizer concentration at 100 ppm. Until the dishwasher is repaired, please use one of the 2-compartment sinks for sanitizing by soaking dishes in a 100-ppm chlorine bleach sanitizer solution.- A large number of large dishware items and plates with food residue were stacked near the dishwasher. Do not leave dirty dishes out for extended periods. Numerous small flies were observed in the dishwashing area. Ensure that dishes and utensils are washed and sanitized shortly after service. Please clean and sanitize the dishes.
    • 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 test strips were not available. Please obtain sanitizer test strips to verify sanitizer concentration. Maintain chlorine sanitizer concentration at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks at the two bars were missing soap and paper towels. Ensure that all handwashing sinks are equipped with soap and paper towels 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?
      • - A large number of small flies were noted in the dishwashing room and in the slop sink. Please remove and clean all dishes.- A few mouse droppings noted along the walls in the back dry storage room. Please clean.- Fly light sticky traps observed with a noticeable number of flies. Please replace.- Fly trap bags were located near the clean dish exit area of the dishwasher. Please relocate.Pest control services: Orkin**Please provide recent pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Several shelves in the back storage and kitchen areas are no longer smooth, non-absorbent, and easy to clean, with visible soil noted. Please refinish or replace shelving to ensure surfaces are smooth, non-absorbent, easy to clean, and durable.- Several small floor tile pieces are missing or cracked in the dishwashing room and kitchen. Please ensure floors are maintained in good condition to prevent the accumulation of dust/soil, food or water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: Ice machine - biofilm buildup observed on the interior surfaces of the ice machine. Please clean and maintain.Large stand mixer - food debris noted. Please clean in detail or remove if not in use.Pepsi stand cooler - food debris noted along sliding door. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:Kitchen:- Ceilings and wires - heavy dust buildup noted.- Wall near cookline - heavy dust buildup noted.- Shelving below hand sink - Shelf/stand on which the sugar and soup base bins are stored- No cleaning schedule or checklist available onsite. Please implement and maintain a cleaning checklist/schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Areas where small flies and mouse droppings were noted. Dishwashing room: - Walls behind sinks and wall area above dishwashing trays- Floors in detail- Large grey garbage bin with water accumulation.Please clean and organize the dishwashing area.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 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?
      • No - the current Food Handling Permit (FHP) dated 2025 was not displayed in a conspicuous location, visible to the public. The operator will post the current FHP at the front bar area or elsewhere, so as to be visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of floors and walls in the main kitchen and side corridor in disrepair (with repair work in progress, and some additional work remaining). Further review to be conducted in two weeks, at next scheduled re-inspection.The operator is to ensure all floors and walls in food preparation and storage areas are maintained in good repair, so as to be durable, non-absorbent, and washable (as well as to ensure health and safety of staff).
  6. Monitoring Inspection

    3 infractions

    • 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?
      • No - the current Food Handling Permit (FHP) dated 2025 was not displayed in a conspicuous location, visible to the public. The operator will post the current FHP at the front bar area or elsewhere, so as to be visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were sections of floors and walls in the main kitchen and side corridor in disrepair (as was discussed during the inspection). The operator is to ensure all floors and walls in food preparation and storage areas are maintained in good repair, so as to be durable, non-absorbent, and washable (as well as to ensure health and safety of staff). The operator is to commence with the required repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was required additional washing of floors at the noted disrepair sections of floors/walls (with washing to be conducted after the repairs are completed). Also, there was accumulation of dust/lint along the walls and ceiling in the main kitchen area, with more regular cleaning necessary (as per outlined cleaning schedule).
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Line and wall-shelving had accumulated soils. Floor had accumulated soils.
  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Line and wall-shelving had accumulated soils. Floor had accumulated soils.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Operation was also required to have soap and papertowels at all handwash sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean walk-in cooler door and splash area of garbage can.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 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?
      • Observed raw fish being thawed in still water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of soils on exterior of canopyhood.

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