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Jumbo Dim Sum & Dining

10451 170 Street NW Edmonton AB T5P 4T2 · Food - General

Official record from Alberta →

Inspection summary

Jumbo Dim Sum & Dining has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 15, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on May 15, 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 2 times across 2 separate inspections, most recently on May 11, 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 once on May 11, 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 4 times across 3 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as scoops and stored directly inside bulk food items.Use a scoop with a handle and store in a way that prevents contamination of bulk food items.
    • 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?
      • The back screen door that is used in warmer weather is not fully sealed to the floor. Ensure that the door is sealed to prevent entry of pests.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in spray bottles measured 0ppm QUAT residual. A new solution was prepared which measured 200 ppm QUAT residual.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The facility is clean and well maintained. However, written food safety records are not available at the time of inspection. Please have all the food safety records available.Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment MUST have written procedures designed to ensure its safe and sanitary operation and maintenance.Templates provided to vendor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being stored next to cooked meats and vegetables. Raw meat and thawing meat is to be stored on bottom shelf. While cooked meats and vegetables to be stored above.Cooler was reorganized on request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as scoops and stored directly inside bulk food items.Use a scoop with a handle and store in a way that prevents contamination of bulk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic was stored in oil at the cook line. Garlic in oil is to be kept refrigerated. Garlic in oil was discarded.
    • 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?
      • The back screen door that is used in warmer weather is not fully sealed to the floor. Ensure that the door is sealed to prevent entry of pests.
  3. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - The facility is clean and well maintained. However, written food safety records are not available at the time of inspection. Please have all the food safety records available.Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment MUST have written procedures designed to ensure its safe and sanitary operation and maintenance.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cart stacked with bamboo steamers noted to be kept in employee washroom and said to be for washing. Dishes and utensils must not be stored in the washroom to prevent contamination. Operator has removed bamboo steamers from the washroom.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test kit is not available to measure concentration of D10 quaternary ammonium sanitizer solution. Obtain test kit to ensure quaternary ammonium concentration of sanitizer solution is 200 ppm for adequate sanitation of food preparation surfaces and equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve with open fraying mesh stored with clean utensils in the kitchen. Cooking utensils must be intact and in good repair to prevent physical hazards entering food. Operator has discarded the metal sieve in disrepair.
  6. Monitoring Inspection

    0 infractions

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