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Il Poom Restaurant

3338 Parsons Road NW Edmonton AB T6N 1B5 · Food - General

Official record from Alberta →

Inspection summary

Il Poom Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on July 24, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on July 13, 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 13, 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 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 5 times across 3 separate inspections, most recently on July 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Chlorine sanitizer solution in kitchen measured at 0 ppm. Sanitizer solution was discarded and remade while PHI were on site. Reviewed correct chlorine concentration of 100 ppm with staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** food and/or food equipment was stored on the dirty floor. Please ensure all food and/or food items are stored off of the floor and stored in a sanitary manner. ** A black garbage bag was being used to store dried food items. Garbage bags are not made of food-safe materials. Staff were reminded that all food items are to be stored in food safe containers, bags or wraps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Soup stock observed on milk crate by stove. The stock had an external temperature of 27 degrees celsius. When asked, food handlers indicated that it was taken out of the refrigerator to be reheated. Soup stock was discarded. Discussed with food handlers that refrigerated items should be kept in the cooler until they are ready for processing. ** Improper thawing of frozen dumplings observed on counter, with an external temperature of - 2.1 degrees celsius. Discussed with food handlers that frozen items must remain frozen until they are used or must be placed in the refrigerator for thawing. Please choose one method of safe thawing practices to use: 1. In an ice bath 2. Under cold running water. 3. In the microwave 4. In the cooler overnight.
    • 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?
      • ** Mouse dropping were observed in maintenance room. The presence of pests may result in the contamination of food, equipment and food contact surfaces. Ensure immediate pest control measures are implemented: - Remove potential sources of food, water and harbourage. - Clean and sanitize all areas affected by pest activity. - Seal any gaps and other entry points. - Ensure all food is stored in tightly sealed containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Dirty single use disposable cardboard was re-used for shelving cover/food storage. All surfaces in a kitchen/food area should be food-grade, smooth, cleanable, non-absorbent, and durable.
  3. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored above and beside vegetables/ready-to-eat foods/cooked foods in the walk-in cooler. Please ensure no other foods are stored under or next to raw meat - except for other raw meat products. Corrected during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - newspaper was observed covering items in the cooler - do not use dirty newspaper to cover foods or food equipment as the ink is not food-grade and the newspaper may be contaminated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - food and/or food equipment was stored on the floor - not permitted, must be stored off of the floors. Floors cannot be used as food countertops.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were observed stored with the dirty handle in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling observed: do not just turn off the heat from large pots of cooked broth - divide into smaller amounts to cool quickly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked vegetables and cooked fish cake were stored at room temperature in the waitress area and was measured and verified to be 18'C (discarded during inspection). Please retrain staff to ensure that high risk foods are stored hot at 60 degrees Celsius or more, or stored cold at a temperature of 4 degrees Celsius or less (not on the counter)
    • 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 to test sanitizing chemical were not accessible or provided upon request
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - duct tape was observed on food equipment. Unfinished or raw wood surfaces observed. All surfaces in a kitchen must be smooth, cleanable, non-absorbent, and durable.

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