I.B.P.S. EDMONTON
10232 103 Street NW Edmonton AB T5J 0Y8 · Food - General
Inspection summary
I.B.P.S. EDMONTON has been inspected once by Alberta Health Services (Environmental Public Health), on September 9, 2025. The most recent inspection, on September 9, 2025, recorded 1 infraction.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 September 9, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.
1 inspection
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational and could not be tested. Staff indicated dishwashing is completed in the 2- compartment sink.Dishwashing process in a 2-compartment sink was discussed or using a 3-compartment sink method by adding the next sink to the 2-comp sink. Ensure dishware is washed, rinsed then sanitize in 100ppm of chlorine solution (1 cap of bleach to 1 liter of water). Obtain chlorine test strips for monitoring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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