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Guac Mexi Grill

12 - 5094 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General

Official record from Alberta →

Inspection summary

Guac Mexi Grill has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on February 4, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on January 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 28, 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 once on February 6, 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?

  • 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 5 times across 4 separate inspections, most recently on January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on January 28, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was measured at 100 ppm, needs to be at minimum 200 ppm. - Staff were instructed to prepare a new solution which was tested at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff's backpack was observed stored on a cutting board on the "clean" dish storage rack and on top of canned food items.- The cutting board was sent for washing and the staff personal belongings relocated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff inform that as part of the cooling process the steam table is being turned off 1 hour before closing but the high-risk foods are still being left in the unit and are being served until closing.- Proper cooling procedures reviewed with the staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Wet stacked metal food inserts were observed drying on the shelf. Do not stack food containers until they are dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A red cutting board had heavy black buildup in the cuts and grooves. The staff stated they could not remove the buildup. 2. Tongs with damaged handles were noted in the clean utensil storage area.- The cutting board and tongs were discarded.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters instead of being immersed in a sanitizer solution after use.- Staff prepared 200 ppm QUAT sanitizer solutions buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Determined through staff interview: High risk foods are only being reheated to 70C instead of the required minimum 74C.- Operator to review proper reheating temperatures with all staff.
    • 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 documentation is not available.- Resume monthly documentation/record keeping.
    • 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 Food Handling Permit on display has expired.- Obtain the current, valid Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are stored inside the food bins with the handles in contact with the foods.- Store the dispensers out of the food bins or in a holder.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/packaging shelving unit next to the mop sink to prevent possible contamination from splashes.
  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/packaging shelving unit next to the mop sink to prevent possible contamination from splashes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The countertop deep fryer was not located under the exhaust canopy.- All grease producing cooking equipment must be located under the exhaust hood equipped with fire suppression.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the food/packaging shelving unit next to the mop sink to prevent possible contamination from splashes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw meat left out to thaw at room temperature.- Thaw high risk foods under cold running water or in the cooler. Corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat sanitizer test papers could not be located.- Sanitizer test papers must be available to measure the sanitizing agent concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both designated handwash sinks have garbage cans stored in front of them.- Designated handwash sinks must be easily accessible at all times. Keep the area in front of them empty. Corrected
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The countertop deep fryer was not located under the exhaust canopy.- All grease producing cooking equipment must be located under the exhaust hood equipped with fire suppression.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Section of the stainless steel countertop is cut out with exposed wood below.* Splash guard is missing between the hand wash sink and 1 compartment food prep sink.* Space between the mop sink basin and wall needs to be sealed off.* Space between the 3 compartment sink and the wall needs to be sealed off.* Wall gaps around plumbing needs to be sealed off.
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