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Happy and Olive

9640 142 Street NW Edmonton AB T5N 4B2 · Food - General

Official record from Alberta →

Inspection summary

Happy and Olive has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2025. The most recent inspection, on October 15, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 September 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 14, 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?

  • 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 September 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on November 26, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management 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)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher at the front area after the sanitizing cycle. The temperature at plate level was also measured to be at 51 degrees C. Contact your service technician for repairs. All dishware and utensils must be washed with the operational dishwasher at the kitchen until repairs are completed.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The staff removed the cloths during inspection.Please note that if cleaning cloths are to be re-used while using sanitizer from spray bottles, they must be stored in a sanitizer solution when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple sanitizer spray bottles were not labelled. Ensure all spray bottles at the facility are properly labeled indicating its content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the dishwasher at the front area after the sanitizing cycle. The temperature at plate level was also measured to be at 51 degrees C. Contact your service technician for repairs. All dishware and utensils must be washed with the operational dishwasher at the kitchen until repairs are completed.
    • 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 records were not available for review. Records for pest control measures at the facility must be kept and available for review during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Clean aprons were stored with dirty aprons. The operator addressed the violation by establishing a clear separation between clean and dirty aprons during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Clean aprons, along with dirty aprons from the previous day, were observed hanging on a food rack containing unprotected ready-to-eat pastries. Staff were instructed to remove all aprons from the food rack, and this was completed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were absent from the service line and bar coolers. Provide Thermometers in all coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available at the time of inspection. Provide the appropriate test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt was observed on the walk-in cooler fan. Conduct cleaning to fan.
  6. Monitoring Inspection

    1 infraction

    • 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?
      • The back exterior door had a gap below. Please close off the gap with proper weatherstripping or other suitable materials.Pest control company monitors facility on a monthly basis and no reports of activity.

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