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H&W Produce

17220 95 Avenue NW Edmonton AB T5T 5L9 · Food - General

Official record from Alberta →

Inspection summary

H&W Produce has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 15, 2026. The most recent inspection, on May 22, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on April 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured greater than 400 ppm Quat residual.The sanitizer dispenser was set to high. Facility will manually dilute sanitizer until the dispenser can be adjusted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler temperature was measured at 8C. Informed staff to correct temperature to 4C or less and keep food to another cooler till the temperature is fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler with perishable food items measured 10 - 15 degrees Celsius. Perishable food items were moved to a working walk-in Cooler. Perishable food items are to be stored at temperatures less than 4 degrees Celsius at all times. This includes, Cheese, yogurt, sprouts, meats, and dairy based dressing.
    • 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 for testing sanitizer solutions.

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