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Lets Eat Catering

6920 114 Avenue NW Edmonton AB T5B 0J6 · Food - General

Official record from Alberta →

Inspection summary

Lets Eat Catering has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on April 24, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 24, 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 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

5 inspections

  1. Risk Management Inspection

    2 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 valid chlorine test strips were available onsite. Please ensure valid chlorine test strips are ordered and available onsite.
    • 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?
      • The west facing crystal glass window was observed to have a single square pane with an open fan to the outside and damaged screen mesh. Please ensure corrective actions taken and a proper screen mesh or cover installed to prevent the entry of pests.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **April 21, 2026 - Violation was still outstanding. The measured temperature with a probe thermometer for the sliding two door upright cooler in the rear part of the kitchen was approximately 7.3C. All food products were transferred to the working adjacent three sliding door cooler. Please ensure corrective actions are taken and the cooler is repaired and can maintain a temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available onsite. Please ensure valid chlorine test strips are ordered and available onsite.
    • 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?
      • The west facing crystal glass window was observed to have a single square pane with an open fan to the outside and damaged screen mesh. Please ensure corrective actions taken and a proper screen mesh or cover installed to prevent the entry of pests.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature with a probe thermometer for the sliding two door upright cooler in the rear part of the kitchen was approximately 7.3C. All food products were transferred to the working adjacent three sliding door cooler. Please ensure corrective actions are taken and the cooler is repaired and can maintain a temperature of 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid chlorine test strips were available onsite. Please ensure valid chlorine test strips are ordered and available onsite.
    • 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?
      • The west facing crystal glass window was observed to have a single square pane with an open fan to the outside and damaged screen mesh. Please ensure corrective actions taken and a proper screen mesh or cover installed to prevent the entry of pests.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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