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Lakeview Reddi Mart - Food Store

3 - 9104 179 Avenue NW Edmonton AB T5Z 2K9 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Reddi Mart - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on March 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 4 separate inspections, most recently on June 16, 2025. 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 December 21, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on December 21, 2023. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. The following products were past their best before dates. PHI directed Operator to discard the implicated products at the time of inspection:-1 x Philadelphia French onion dip(refrigerated) past best before date March 15, 2025 Action Required:Please implement First In First Out procedures to limit the number of products on offer past their best before dates thus ensuring ensure sale and display of safe foods.2. Observed a dented shelf stable pizza sauce can. PHI directed staff onsite to discard the can at the time of inspection.Food previously noted on Feb 26, 2026, past their best before dates were no longer available onsite.Action Required:Inspected food cans for any dents, bulging, leakage, holes, damages and discard affected cans immediately to reduce the risk of botulism, a rare but severe paralytic illness caused by a toxin produced by Clostridium botulinum bacteria.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several items ranging from cookies, taco products, pickles, sauces, nuts, spices, Lunchmate, baking products, etc had passed its best before dates. Please remove items past its best before dates from sale.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure that bleach/chlorine test strips are acquired to help make sanitizer at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall was observed beside the mop sink. Ensure that the indicated hole is sealed to be smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor beneath the slush drink machines. 2. A buildup of grime was observed on the mop sink. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  6. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips were observed. Ensure that bleach/chlorine test strips are acquired to help make sanitizer at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall was observed beside the mop sink. Ensure that the indicated hole is sealed to be smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the floor beneath the slush drink machines. 2. A buildup of sugar was observed in the cabinet beneath the Cappuccino machine. 3. A buildup of grime was observed on the mop sink. 1-3. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Many items (perishable and non-perishable) were past its best before dates. The following items of some shelf stable items such as but not limited to:-Peanut butter Cap'N Crunch, Cinnamon Rice Krispies, Honey Nut Frosted Flakes, Heinz Mayonnaise, French's Honey Mustard, etcSome perishable items were corrected such as the cream cheese, cheese slices, and lunch mates. The donairs and burgers were moved to the back of fridge for pickup. Ensure all food that is past its best before date is removed from the store front.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The one compartment sink should be equipped with hand soap, paper towels, detergent and a sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slurpee and ice cream machines were emptied however, the spouts/dispensers contained buildup of dried syrups. Also, there were dried syrup on the floor. Please clean these machines and the area. Microwave was cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corner cupboard (Lazy Susan) had coffee grounds spilled, please clean and organize.
  9. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Many items (perishable and non-perishable) were past its best before dates. The following items of some shelf stable items such as but not limited to:-Peanut butter Cap'N Crunch, Cinnamon Rice Krispies, Honey Nut Frosted Flakes, Heinz Mayonnaise, French's Honey Mustard, etcSome perishable items had items that were past its best before dates as well-Philadelphia Cream Cheese - Herb & Spice - October 2023, Onion, September 2023, Herb & Garlic October 2023-Lunch Mate - Sept and November 2023Black Diamon Cheese Slices - November 2022Ensure all food that is past its best before date is removed from the store front.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The one compartment sink should be equipped with hand soap, paper towels, detergent and a sanitizer. Staff washroom had no paper towels. Ensure paper towels or hand dryer is available 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?
      • Staff washroom had a powerful sewer smell that may prevent operators from washing their hands properly. Reduce/remove sewer smell.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slurpee and ice cream machines were not in use for the season, however, there were syrups inside the unit and the dispensers/spouts had buildup of dried liquid. Also, there were dried syrup on the floor. Please clean these machines and the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corner cupboard (Lazy Susan) had coffee grounds spilled, please clean and organize.

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