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High Level Diner

10912 88 Avenue NW Edmonton AB T6G 0Z1 · Food - General

Official record from Alberta →

Inspection summary

High Level Diner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on June 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 May 28, 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?

  • 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 once on June 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on May 28, 2025. 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?

  • 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 June 6, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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?
      • Several mouse droppings were observed on the floors throughout the facility such as beneath the front handwashing sink in the bar area, beneath the shelving in the dry-storage room in the basement and beneath the food prep counter in the basement. Ensure old mouse droppings are cleaned up to help assess for any new pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some of the wooden shelves in the dry storage area in the basement were worn out. Action required: - Please resurface the damaged shelves to make them smooth, easily cleanable.
  4. Risk Management Inspection

    3 infractions

    • 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?
      • Several mouse droppings were observed on the floors throughout the facility such as beneath the front handwashing sink in the bar area, beneath the shelving in the dry-storage room in the basement and beneath the food prep counter in the basement. Ensure old mouse droppings are cleaned up to help assess for any new pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some of the wooden shelves in the dry storage area in the basement were worn out. Action required: - Please resurface the damaged shelves to make them smooth, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was observed on the ceiling above the ventilation canopy.2. A buildup of food debris was observed on the floor beside the ice machine in the basement. 1-2. Ensure that the indicated areas are cleaned.
  5. Monitoring Inspection

    3 infractions

    • 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?
      • Several mouse droppings were observed on the floors throughout the facility such as beneath the front handwashing sink in the bar area, beneath the shelving in the dry-storage room in the basement and beneath the food prep counter in the basement. Ensure old mouse droppings are cleaned up to help assess for any new pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some of the wooden shelves in the dry storage area in the basement were worn out. Action required: - Please resurface the damaged shelves to make them smooth, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was observed on the ceiling above the ventilation canopy.2. A buildup of food debris was observed on the floor beside the ice machine in the basement. 1-2. Ensure that the indicated areas are cleaned.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Damp dirty clothes were observed on the preparation tables in the main kitchen and basement kitchen.- Sanitizer bucket solution in the bar area and the main kitchen area were measured at 10 ppm and 0 ppm respectively. Action taken: - 100 ppm chlorine solution was prepared in sanitizer buckets on site and the damp clothes were put inside those buckets. -100 ppm chlorine solution were prepared and placed in the bar area and main kitchen area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - In the basement kitchen, bowls were observed inside the storage containers used for scooping out the food ingredients like flour.Action required:- Replace the bowls with scoops that have handles. Store the scoops in manner such that the handles do not touch the food item and ensure that the handles face upwards to prevent potential food contamination of the food via hands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - Staff members present at the bar area was not able to prepare the 100 ppm solution. However, he was made aware of how to prepare 100 ppm chlorine solution. - Another staff member working in the dishwashing area was not able to read the chlorine test paper after immersion in the dish pit. Action required:-Please encourage all the staff members to complete the basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - A big hole was observed in the basement kitchen's ceilings. -Some of the wooden shelves in the dry storage area in the basement were worn out. Action required: - Please resurface the damaged shelves to make them smooth, easily cleanable.-Seal the ceiling hole in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The shelves in the walk-in freezer in the basement kitchen were dirty. Action required:-Cleaning is required.

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