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High Voltage

10387 63 Avenue NW Edmonton AB T6H 1P2 · Food - General

Official record from Alberta →

Inspection summary

High Voltage has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 6, 2024. The most recent inspection, on April 17, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 February 27, 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?

  • 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 April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 3 separate inspections, most recently on April 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certificate not observed. Please ensure the person in care and control is trained for food safety.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler and the small refrigeration table in the front of the preparation cooler in the front noted to be over 4C. High risk product noted to be at temperatures of 6.1- 9.1C. No temperature records noted onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back was not set up for handwashing. This was corrected during the visit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food Safety Certificate not observed. Please ensure the person in care and control is trained for food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation noted to be needed. Areas discussed onsite.
  3. Risk Management 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?
      • -Pest control records were not maintained.-AHS pest control checklist will be sent to the operator via email. Action required:-Education was provided to the staff to monthly do the manual pest monitoring and document/record the observations.
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Inside the walk-in cooler and the dry storage area present beside the dishwashing area, it was observed that the packaged food items are directly stored on the ground.Action required:-Please ensure that all the food items are stored at least 6 inches above the ground to protect food from contamination.
    • 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 maintained.-AHS pest control checklist will be sent to the operator via email. Action required:-Education was provided to the staff to monthly do the manual pest monitoring and document/record the observations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was unsatisfactory.-Additional cleaning is required- -under the dishwashing sinks-the floor of the kitchenAction required:-Clean the indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Chemical-based dishwasher was measured at 0 ppm chlorine. Action required:-Please repair the dishwasher. -Use 2 compartment sink to wash and sanitize the equipment/dishes as facility only use single use disposables.
    • 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 maintained.-AHS pest control checklist will be sent to the operator via email. Action required:-Education was provided to the staff to monthly do the manual pest monitoring and document/record the observations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning and sanitation of the facility was unsatisfactory.-Additional cleaning is required- -under the dishwashing sinks-the floor of the kitchenAction required:-Clean the indicated areas.

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