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HolSome Place - Food

5836 Mullen Place NW Edmonton AB T6R 0E1 · Food - General

Official record from Alberta →

Inspection summary

HolSome Place - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on April 24, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 24, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 19, 2024. 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 December 1, 2023. 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 5 times across 4 separate inspections, most recently on April 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on October 24, 2025. 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.

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Plastic spoons used to scoop sugar were stored in the containers. A buildup of sugar was observed on the spoons. One had its handle touching the sugar. These were discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The underside of the handle for the kitchen drawer in the prep area had a buildup of grime / food debris on them. This was cleaned during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • X Spoiled green bell peppers observed in the walk-in cooler. These were discarded by staff during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is dust buildup on the fan on the back of the Cambro units.X Dust buildup on the walk-in cooler fan cover noted.X Frost buildup noted under the walk-in cooler fan unit. Condensation noted dripping on containers beneath. Containers to catch the condensation were placed during the inspection and containers cleaned and sanitized.X The scoop holder for the bulk sugar container had a buildup of sugar and other debris in it. This was cleaned and sanitized during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Noted food debris on the meat slicer.X The holsters for the dry storage bin scoops have a buildup of food debris in them.X The industrial can opener was sticky with food buildup on the blade and holster.X The underside of the mixer had food debris / splatter on it.X The base for the industrial blender was dirty.Equipment noted above was cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There are crumbs and packages of coffee, tea, etc under the drawers in the servery spaces. Please clean the areas behind and under the drawers.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Food was stored in a heated transport unit before it reached appropriate hot holding temperatures. The food was transferred into a different unit (>60C) until the original unit heated up to proper operating temperature of at least 60C or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser near the ice machine in the main kitchen was empty. This was refilled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X The caulking / seal between the wall and stainless-steel backing is peeling. Please remove and reseal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X Food splatter noted on the top of the heating area of the microwaves in the servery areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X The areas under the cup storage and drawers in the serveries had some spills / debris built up in them.X Food debris noted under the coolers in the servery areas.
  8. Risk Management 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?
      • X The caulking / seal between the wall and stainless-steel backing is peeling. Please remove and reseal.- Work order has been placed for maintenance
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The meat slicer and blade sharpener/guard had food debris on them. These were cleaned and sanitized during the inspection.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The sanitizer concentration in the sanitizer buckets measured <200 PPM Quat. These were refilled with ~200 ppm Quat during the inspection. Ensure sanitizer solutions for the wiping cloths are refreshed regularly throughout the day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The bowl and mixing arm of the industrial mixer were cleaned for storage but the underside of the splash guard and attachment area for the mixing arm had visible food debris on them. These were cleaned during the inspection.
  12. Initial Inspection

    0 infractions

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