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Hot Hot Grill - EDM-996

11703 114 Avenue NW Edmonton AB T5G 0L5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Hot Hot Grill - EDM-996 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on May 5, 2026, found no infractions.

7 of 8 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: Cleaning and sanitizing.

The last 6 inspections in a row found no infractions. 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 once on June 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 15, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on June 15, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of bleach solution was noted at 50 ppm.The operator increased the concentration during the inspection. The operator was further advised to ensure that bleach solution is maintained at 100 ppm at all times. 2. Wiping cloths were noted on prep counters. These were moved in the bleach solution during the inspection. The operator was further advised not to store wiping cloths on prep counter.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks and were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hands must be washed between tasks, before putting gloves on and after taking them off.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extra sets of cooking utensils were not observed. The operator contacted her family member, and they brought extra sets of utensils from their base of operations. The operator was further advised to ensure that extra sets of utensils are available as they would require to be changed every four hours when in continuous use and in the event of contamination.
  8. Monitoring Inspection

    0 infractions

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