Skip to content
Loading map…

Karaffka-Food

7123 158 Avenue NW Edmonton AB T5Z 2Z5 · Food - General

Official record from Alberta →

Inspection summary

Karaffka-Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on May 22, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 12, 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 once on March 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was using >200 ppm lemon scented bleach as a food contact surface sanitizer. Corrected during inspection. PHI directed Operator to use non scented bleach at 100 ppm or other approved sanitizers. PHI coached Operator on mixing a non-scented 100 ppm Bleach sanitizer.Action Required:Please have in place approved sanitizers (100 ppm Bleach or 200 ppm QUATs or 12.5-25 PPM Iodine when in operation to ensure effective cleaning and sanitizing procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed original paper bulk sugar and flour containers open to air and not protected from contamination. Corrected during inspection. PHI directed Operator to close and secure the bulk food containers at the time of inspection.Action Required:Please store food in food grade and enclosed containers to reduce the risk of cross contamination. PH strongly recommends using reusable, cleanable containers with lids to ensure safe and sanitary food storage and to prevent conditions that may promote harborage of pests.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed 13 whole raw shell poultry eggs mounted on a countertop without temperature control. Temperature of the eggs measured to be 20.4C with PHI's calibrated infrared thermometer. PHI directed Operator to discard all 13 eggs at the time of inspection.Action Required:Please store whole raw shell poultry eggs at 7C or colder to prevent rapid and progressive growth of pathogenic bacteria.2. A probe thermometer was not available onsite.Action Required:Please have in place a probe thermometer to ensure proper temperature control during cooking, cooling, thawing, hot and cold holdings of food. Correct by March 13, 2026, and email PHI photo or video evidence.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mar 12, 2026Upright cooler was still not equipped with a detachable thermometer.Action Required:Please have in place a detachable thermometer to ensure the cooler is maintaining 4C or colder. Email PHI photo or video evidence by March 13, 2026.Nov 18, 2024No thermometer is observed inside the cooler. Ensure that the cooler is equipped with a thermometer to help monitor temperature.
    • 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?
      • March 12, 2026Written pest control records were still not available onsite.Action required:Please implement a written pest control program, conduct and document pest monitoring and control activities on a monthly basis and have readily available onsite, the three most recent inspection reports. Correct immediately and email PHI an up-to-date written pest control record by March 26, 2026.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfNov 15, 2024No written pest control record is observed during the inspection. Ensure that a written record of pest control activities is completed and maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stove hood and its housing had accumulated oil, grease and dirt.Action required.Thoroughly clean and sanitize stove hood and its housing and email PHI photo or video evidence of corrective action by March 15, 2026.2. Observed a condensed milk can and plastic bowl being used as scoops and stored in direct contact with bulk flour. Corrected during inspection. No visible contamination noted. Flour allowed to be out back into service. PHI directed Operator to discard condensed milk bowl and stop using utensils without handles.Action Required:Do not reuse empty food containers as scoops. Do not use bowls as scoops. Do not reuse, single-use disposable utensils and do not store utensils in food containers to reduce the risk of cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation program was not readily available onsite.Action Required:Please have in place a written sanitation program to ensure effective cleaning and sanitation procedures. Email PHI a copy of your written sanitation program by March 26, 2026.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed inside the cooler. Ensure that the cooler is equipped with a thermometer to help monitor temperature.
    • 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?
      • No written pest control record is observed during the inspection. Ensure that a written record of pest control activities is completed and maintained.

Nearby inspected facilities

Own this business? Add a badge to your website