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LETS Grill Restaurant

5926 104 Street NW Edmonton AB T6H 2K3 · Food - General

Official record from Alberta →

Inspection summary

LETS Grill Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 22, 2025. The most recent inspection, on April 22, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times on April 16, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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

    0 infractions

  2. Risk Management 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 was teste multiple times with a probe thermometer. No sanitizing temperature detected. Ensure 2 compartment sink is used along with disposable plates/utensils for customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification is needed. Process for dishwashing described did not contain a sanitizing step. Please ensure food safety training is obtained.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer noted to be available onsite. Sanitizer solution made onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not in function at the time of the visit. Upon turning the dishwasher no sanitizing temperature was noted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures noted. Ensure manual dishwashing procedures are followed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • During the visit it was noted that the hot water was not available anymore at the faucet level (hot water run out during the visit). Restaurant will close until hot water is restored.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification is needed. Process for dishwashing described did not contain a sanitizing step. Please ensure food safety training is obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stove noted in the back of the kitchen, no ventilation above the stove. Please ensure cooking on the stove top is not completed as there is no outside ventilation. At the time of the visit a couple pots were noted to be used for cooking on the stove; this was corrected during the visit.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at handwashing sink was not in a dispenser. Corrected onsite - paper towel roll was placed into a paper towel holder.

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