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Lagos Flavors

10514 111 Street NW Edmonton AB T5H 0M8 · Food - General

Official record from Alberta →

Inspection summary

Lagos Flavors has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 4, 2024. The most recent inspection, on August 12, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 6, 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 July 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 2 separate inspections, most recently on August 10, 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?

  • 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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The splash guard separating the designated hand sink from the dishwashing sink in the kitchen has fallen off and must be installed so that it is secure in place at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water faucet at the hand sink in the front area was not working properly and staff had turned off the hot water to the hand sink. Repair is required so that the hot water faucet is working properly and so that both hot and cold running water are available at all times at the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris/grease accumulation noted in the kitchen areas. General cleaning required:-walls behind shelving-interior of microwave-exterior of equipment-floors-exhaust canopy filters
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected at dish level after the final rinse cycle of the dishwasher. The bottle of sanitizer connected to the machine was nearly empty. Staff replace the bottle of sanitizer and the machine as primed. After priming, 100 ppm chlorine was detected at dish level after the final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The splash guard separating the designated hand sink from the dishwashing sink in the kitchen has fallen off and must be installed so that it is secure in place at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water faucet at the hand sink in the front area was not working properly and staff had turned off the hot water to the hand sink. Repair is required so that the hot water faucet is working properly and so that both hot and cold running water are available at all times at the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris/grease accumulation noted in the kitchen areas. General cleaning required:-walls behind shelving-interior of microwave-exterior of equipment-floors-exhaust canopy filters
  4. Demand Inspection

    1 infraction

    • 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?
      • Pest control records were not seen during the inspection. Please check for pests regularly and fill a pest control record monthly to ensure the facility is monitored for pest activities in a bid to avoid pest infestation.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control records were not seen during the inspection. Please check for pests regularly and fill a pest control record monthly to ensure the facility is monitored for pest activities in a bid to avoid pest infestation.
  6. Monitoring 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)?
      • Dishwasher concentration was measured at 0ppm. Operator was instructed to continue with manual dishwashing and make use of single use utensils as much as possible pending the repair of the dishwasher.
    • 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?
      • Pest control records were not seen during the inspection. Please check for pests regularly and fill a pest control record monthly to ensure the facility is monitored for pest activities in a bid to avoid pest infestation.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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