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Inasal Grill Avenue

10752 Jasper Avenue NW Edmonton AB T5J 2A7 · Food - General

Official record from Alberta →

Inspection summary

Inasal Grill Avenue has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on January 20, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on January 20, 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?

  • 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 3 times across 3 separate inspections, most recently on September 22, 2025. 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 once on January 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on January 20, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 20, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed staff remove gloves but not perform handwashing.Ensure hands are washed prior to putting gloves on and after taking gloves off.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Raw pork was thawing at room temperature- A large amount of pork (still cold) was sitting at room temperature to be marinaded. The marinade wasn't made yet and multiple batches would need to be made for the pork. - Broth (>60C) was sitting on the counter without any temperature control (ie. hot holding). Staff said that it was taken off the burner as other cooking needed to be done on the burner the pot was on. Ensure foods are properly thawed - in a cooler at 4C or less; submerged under cold running water; microwaved and cooked immediately afterwards; cooked from frozen. All high risk foods need to be temperature controlled (4C or less OR 60C or higher). If prepping food, bring out small batches at a time to ensure high risk foods do not have an extended amount of time in the temperature danger zone (4-60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A pot was being stored inside the hand sink.Ensure the hand sink is only used for handwashing. Do not store anything inside the hand sink.
    • 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?
      • - A few cockroaches were noted on a monitoring board on the front counter by the hot holding.- Pest control records from the pest control company that was onsite a few months ago were available but monthly records are not available. Continue to work with a pest control company due to the presence of cockroaches. Ensure monthly records are available that includes, but not limited to: what pest is noted, where it is located, number found, and life cycle of the pest.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit says intermediate food handling however facility was doing extensive level food handling (raw chicken is baked, cooled, and then reheated (grilled) to order).Ensure restrictions on food handling permit are followed. Discussed options with owners and they would like to have extensive food handling.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution in pail was at 10ppm, operator was informed. Used towels were stored in solution. Good.
    • 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?
      • In-house pest control monitoring conducted.Minor cockroach activity observed in the dishwashing area and by the front till.Mouse droppings in the dry storage shelves, by front till and the surrounding areas. Please clean and remove droppings. Increase pest traps and repair any open holes, gaps, cracks, etc.A fly strip was observed by strainer. Ceiling tape was loose. Please relocate to an area away from food or food preparation areas.Minor gap at bottom of the exterior back door. Please repair or replace door to ensure there are no gaps around the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation hood was observed to have buildup of grease and oil. Oil droplets were present at the edge of the hood. Please cleanMeat slicer was clean
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand sink was not in use and waiting for repairs. However, the three compartment sink was equipped with soap and paper towels.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink faucet arm was replaced however, it was challenging to move the arm. Operators were asked to replace with a proper faucet that could be moved to each basin.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was equipped with soap, paper towels, hot and cold water, however, the water pressure for the cold water was low. Owners were asked to increase water pressure. Still waiting for plumber.
  6. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink faucet arm was not long enough to reach each basin easily. Operator was asked to replace it with a longer arm to reach each basin easily. Dish soap and bleach were present along with chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was equipped with soap, paper towels, hot and cold water, however, the water pressure for the cold water was low. Owners were asked to increase water pressure.
    • 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 droppings were observed in the bottom cabinets. Operators were informed to have the affected areas cleaned and include pest control measures in those areas. Facility has hired pest control company to monitor, however, there was discussion to conduct internal pest control monitoring. Pest control templates will be sent to Owners.Ensure regular monitoring of the facility and conduct any repairs of holes, gaps, cracks. Continue with heightened cleaning and close off any food source to pests.

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