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Lemongrass Cafe

10417 51 Avenue NW Edmonton AB T6H 0K4 · Food - General

Official record from Alberta →

Inspection summary

Lemongrass Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on September 11, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on October 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 25, 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?

  • 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 June 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 7 separate inspections, most recently on September 11, 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 9 times across 6 separate inspections, most recently on September 11, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 2026-09-11Staff onsite were uncertain of food safety training progress - not observed/available for review.___________________2026-07-22Staff reportedly have started food safety training (not yet completed) - to be monitored at the next scheduled re-inspection. ______________________2026-06-25The facility had seven staff members on shift - none of the staff members had recognized food safety training. ACTION REQUIRED: ensure someone in care and control who is onsite has completed recognized food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-09-111. Cleaning completed in the walk-in cooler. Shelving had been repainted. 2. Staff washroom door was closed & signage still posted. Self-closing mechanism not yet installed. ___________________2026-07-221. Facility is planning for replacing or refinishing shelving in the walk-in cooler - waiting for a long weekend when the restaurant will be able to shift food and ensure it is kept at safe temperatures. Repairs/replacement to be monitored at the next scheduled re-inspection.2. The staff washroom door was labelled with a sign to remind staff to keep the door closed. Please install self-closing mechanism - to be monitored at the next scheduled re-inspection.___________________2026-06-251. Metal shelving in the walk-in cooler was in insanitary condition (paint flaking) ACTION REQUIRED: repair or replace the indicated shelving. Ensure surfaces throughout the food processing/storage areas are smooth, washable, & impervious to moisture.2. The staff washroom that opened into the ice machine/vegetable preparation area was not equipped with a self-closing mechanism. ACTION REQUIRED: install a self-closing mechanism on the staff bathroom door.
  2. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 2026-07-22Staff reportedly have started food safety training (not yet completed) - to be monitored at the next scheduled re-inspection. ______________________2026-06-25The facility had seven staff members on shift - none of the staff members had recognized food safety training. ACTION REQUIRED: ensure someone in care and control who is onsite has completed recognized food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-07-221. Facility is planning for replacing or refinishing shelving in the walk-in cooler - waiting for a long weekend when the restaurant will be able to shift food and ensure it is kept at safe temperatures. Repairs/replacement to be monitored at the next scheduled re-inspection.2. The staff washroom door was labelled with a sign to remind staff to keep the door closed. Please install self-closing mechanism - to be monitored at the next scheduled re-inspection.___________________2026-06-251. Metal shelving in the walk-in cooler was in insanitary condition (paint flaking) ACTION REQUIRED: repair or replace the indicated shelving. Ensure surfaces throughout the food processing/storage areas are smooth, washable, & impervious to moisture.2. The staff washroom that opened into the ice machine/vegetable preparation area was not equipped with a self-closing mechanism. ACTION REQUIRED: install a self-closing mechanism on the staff bathroom door.
  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff foods (half eaten yogurt and ice cream bar) were stored in the freezer with commercial foods. ACTION REQUIRED: keep personal items in a designated area away from commercial food storage/processing areas2. Water chestnuts were stored uncovered in the aluminum open can. ACTION REQUIRED: re-package foods from cans to a closed container. Label with a "use by" or "opened on" date.3. (4) Large cuts of beef were stored uncovered on top of a cardboard box in the walk-in freezer. Open containers of food were stored next to them. ACTION REQUIRED: cover foods in storage. 4. A used piece of paper towel was left on a cutting board after use ACTION REQUIRED: discard paper towel after use.5. A bowl of cooked shrimp was stored directly on top of a container of cooked chicken - the base of the bowl was in direct contact with the chicken ACTION REQUIRED: cover foods when put in storage; do not stack foods without a cover.6. A bin of celery was stored directly on the floor ACTION REQUIRED: discontinue storing foods on the floor
    • 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?
      • 1. The back exterior door was propped open, the screen door was in disrepair. ACTION REQUIRED: repair the screen door.2. Pest control records not observed/available. ACTION REQUIRED: maintain monthly pest control records. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • The facility had seven staff members on shift - none of the staff members had recognized food safety training. ACTION REQUIRED: ensure someone in care and control who is onsite has completed recognized food safety training. RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Metal shelving in the walk-in cooler was in insanitary condition (paint flaking) ACTION REQUIRED: repair or replace the indicated shelving. Ensure surfaces throughout the food processing/storage areas are smooth, washable, & impervious to moisture.2. The staff washroom that opened into the ice machine/vegetable preparation area was not equipped with a self-closing mechanism. ACTION REQUIRED: install a self-closing mechanism on the staff bathroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops and bowls used as scoops were stored in multiple (7) bulk dry goods container. ACTION REQUIRED: discontinue using bowls as scoops. Store scoops in such a way that the handle is not in contact with the bulk food supply.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation concerns were noted in the following areas: - Food debris on wire shelving in the walk-in cooler - Food debris and dirt under the two-compartment sink and around the grease bin - Grease and dirt build-up on shelving above the two-compartment sink - Grease and food debris build up under the cookline - Debris and dirt accumulation behind the ice machine (by the back exterior door) - Dirt accumulation on the walls and baseboards of the staff washroom ACTION REQUIRED: conduct a deep, thorough clean of the entire facility that includes the above noted areas.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed to be sitting on the counter when not in use. Ensure cleaning cloths are stored in a sanitizer such as 100ppm bleach/chlorine when not in use. The operator discarded the indicated cloths during the inspection.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were observed to be in-contact with food inside the bulk sugar and msg storage containers. Ensure scoops with handles are used to help prevent contamination. The operator removed the indicated scoops during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meats were observed to be stored above vegetables such as carrots in the walk-in cooler. Ensure meat is stored below vegetables to help prevent potential contamination. The operator relocated the meat during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime was observed on the light switch near the walk-in cooler. 2. A buildup of food debris was observed on the floor near the boiler in the back dry storage area. 3. The upright freezer beside the receiving door was observed with a buildup of grime on the top surface. 4. A buildup of dust was observed on the ceiling tiles in the main food prep area. 1-4. Ensure the indicated areas are cleaned and sanitized.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The meat slicer present at the back side of the kitchen near the dry storage had dried meat debris. Action required:-Staff was instructed to properly disassemble the slicer, wash and sanitize the slicer frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The cooked chicken was stored in the hot holding measured at 50C. It was observed that the heater was off. 2. The basil leaved were stored in the cool water on the preparation counter, measured at 19C. 3. Sliced carrots were observed in the big container stored at room temperature. Action taken:1. Staff member confirmed that it had been less than an hour since the cooked chicken was stored in the hot holding that is why the cooked chicken was not discarded.-Staff member was instructed to turn on the heater and maintain the temperature of 60C at minimum. 2. Staff was instructed to change the water, get the chilled water so that basil leaves can be held at 4C. Time label the containers and frequently monitor the temperatures to avoid temperature abuse.3. Sliced carrots- If the staff is not planning to do the preparation, store the cut veges inside the cooler. Do not leave potentially hazardous food at room temperature for long periods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Most of the shelves in the kitchen were lined by the carboards. Action required:-Please remove all the cardboards from the shelves as the carboard is not easily cleanable and can absorb dirt, oil.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood had oil and grease buildup. 2. The vent pipe had dirt debris accumulation.3. The ceilings and the exhaust fans had dirt debris. 4. Oil and dirt was observed behind the cooking line.5. Some of the cooler handles were oily, greasy. Action required:-Clean the above mentioned areas.-Frequently clean the high-touch surfaces such as cooler handles.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meats are being stored above vegetables in the walk-in cooler.2. Some foods are being stored without covers in the walk-in cooler and freezer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the sanitizer concentrations of the dishwasher daily.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food permit posted is expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard is observed on shelving units around the facility. Discard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Protective film is present on the ice machine in the back area, and is peeling. Please remove film so it is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff water cooler in the kitchen has black residue all over it, with some food build up.
  9. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meats are being stored above vegetables in the walk-in cooler.2. Some foods are being stored without covers in the walk-in cooler and freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was found to not be dispensing any sanitizer. Maintenance has been called, and operator is to manually add sanitizer until repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the sanitizer concentrations of the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was covered with a dish bin at the beginning of the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food permit posted is expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard is observed on shelving units around the facility. Discard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Protective film is present on the ice machine in the back area, and is peeling. Please remove film so it is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff water cooler in the kitchen has black residue all over it, with some food build up.

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