Skip to content
Loading map…

Lawson's Fish & Chips

10183 186 Street NW Edmonton AB T5S 0G5 · Food - General

Official record from Alberta →

Inspection summary

Lawson's Fish & Chips has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on October 7, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 on June 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 25, 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?

  • 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 once on June 25, 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 once on November 19, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 24, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The potato wedging machine was found unclean and had not been properly cleaned since its last use. -Failure to clean and sanitize food equipment immediately after use can lead to contamination and increase the risk of foodborne illness. -The manager arranged for the equipment to be cleaned and sanitized during the inspection. -Ensure all food contact equipment is thoroughly cleaned and sanitized immediately after each use, and maintain a regular cleaning schedule to prevent recurrence.
    • 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?
      • -A long hose from the potato wedge storage bin was directly inserted into the floor drain for draining purposes.-This practice creates a potential risk of backflow and contamination of food from wastewater present in the floor drain (e.g., residual water in the trap).-Please discontinue this draining method immediately. -Ensure an appropriate air gap is maintained to prevent backflow contamination. -The manager removed the hose during the inspection.Please educate all staff involved in potato wedging on proper drainage and food safety practices to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher final rinse cycle is not reaching the required sanitizing temperature of 71°C at dish level.Insufficient final rinse temperature may result in improper sanitization of utensils and equipment.Adjust and service the dishwasher as needed to ensure it consistently reaches a minimum of 71°C at dish level during the final rinse cycle. Until such time as the dishwasher is properly adjusted or serviced, the machine may be used for washing; however, manual sanitization using an approved sanitizer must be conducted after washing.Regularly monitor and log dishwasher temperatures to ensure compliance with sanitization requirements. Do not use the dishwasher for sanitizing until proper temperatures are achieved.
    • 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 ventilation system is overdue for service, with the last scheduled service due in October. The ductwork requires routine professional cleaning.Accumulation of grease and dust in the ventilation system can compromise sanitary conditions and poses a potential fire hazard.Please arrange for a professional cleaning and servicing of the ventilation system and ductwork to ensure safe and sanitary operation of the facility.Maintain a regular service and cleaning schedule for the ventilation system to prevent grease buildup and ensure ongoing compliance with safety and sanitation requirements.
  4. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Observed a staff member in the front kitchen not washing hand after touching the face. -Wash hands often with soap and warm water before starting work. Always wash hands after using the toilet and whenever hands become soiled. -Educated on the importance of personal hygiene in a food facility. -Educational posters were provided.
  5. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -Sticky fly trap ribbons were observed hanging in the back storage area.-Please discontinue the use of sticky fly control ribbons. These devices pose a contamination risk because dead or dehydrated flies can detach and fall onto food, food-contact surfaces, or utensils below. Remove all such traps from food storage and preparation areas and implement alternative pest control measures that comply with food safety standards.
  6. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website