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Liberian Cuisine on Wheels Ltd.

8405B 118 Avenue NW Edmonton AB T5B 0S4 · Food - General

Official record from Alberta →

Inspection summary

Liberian Cuisine on Wheels Ltd. has been inspected 19 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

3 of 19 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 13 times across 13 separate inspections, most recently on June 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on October 21, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 7, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 separate inspections, most recently on October 2, 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 3 times across 2 separate inspections, most recently on October 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

19 inspections

  1. Demand Inspection

    1 infraction

    • 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 exhaust hood was overdue for service. Please ensure the exhaust hood is cleaned and serviced as per the required frequency.
  2. Monitoring Inspection

    1 infraction

    • 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 exhaust hood was overdue for service. Please ensure the exhaust hood is cleaned and serviced as per the required frequency.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • June 2, 2026 - Violation was still outstanding. The low temperature mechanical chemical dishwasher was not properly sanitizing adequately as required and measured chlorine concentration was 0ppm chlorine when tested using chemical test strips. Please ensure corrective actions are taken and dishwasher repaired/replaced.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical chemical dishwasher was not properly sanitizing adequately as required and measured chlorine concentration was 0ppm chlorine when tested using chemical test strips. Please ensure corrective actions are taken and dishwasher repaired/replaced.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-24 - Violation was still outstanding. 2026-03-18 - Violation was still outstanding. 2025-10-21Dishwasher had still not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-24 - Violation was still outstanding. 2026-03-18 - Violation was still outstanding. 2025-10-21Dishwasher had still not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.
  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-24 - Violation was still outstanding. 2026-03-18 - Violation was still outstanding. 2025-10-21Dishwasher had still not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.
  10. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-18 - Violation was still outstanding. 2025-10-21Dishwasher had still not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.
  11. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-10-21Dishwasher had still not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:Two Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-10-21Dishwasher had not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:Two Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
  13. 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)?
      • 2025-10-21Dishwasher had not been repaired. Ordered parts not delivered yet. Continue using dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and letting them air dry on the drying rack. Alternately you can use the 2-comp sink. Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:Two Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • Overdue Violation - Effective October 16, 2025Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 22, 2025.Backdoor weatherstripping was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  14. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdTwo Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • 2025-10-07Backdoor weatherstripping was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 16, 2025.2025-10-02Backdoor weatherstripping had been repaired but was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 16, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-10-07The walls and floors by the back door electric panel still had fuzz and dirt and were visibly dirty. Thoroughly clean and disinfect walls and floors throughput the restaurant by October 16, 2025. Ensure all floor, wall and ceiling surfaces are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and keep it onsite when in operation. Email PHI a copy of your written sanitation plan by October 16, 2025. 2025-10-02The walls and floors by the back door electric panel had accumulated fuzz and dirt and were visibly dirty. Thoroughly clean and disinfect walls and floors throughput the restaurant by October 16, 2025. Ensure all floor, wall and ceiling surfaces are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and keep it onsite when in operation. Email PHI a copy of your written sanitation plan by October 16, 2025. Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  15. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2025-10-07Dishwasher had not been repaired. Service appointment scheduled for Oct 10th, 2025. Please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach solution and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Action Required: Please notify PHI when dishwasher has been repaired and is sufficiently sanitizing as required, 100ppm Bleach in final rinse solution.2025-10-02Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdTwo Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • 2025-10-07Backdoor weatherstripping was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 16, 2025.2025-10-02Backdoor weatherstripping had been repaired but was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 16, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025-10-07The fryer and cooking line exterior still had oil, grease and food debris and were visibly dirty. Thoroughly clean and sanitize affected equipment to ensure safe and sanitary food handling and to prevent conditions that may promote harborage of pests.Both the black storage shelving cart for spices and metal stainless storage shelving cart with garbage bags and chemicals appeared to be in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2025-10-07The walls and floors by the back door electric panel still had fuzz and dirt and were visibly dirty. Thoroughly clean and disinfect walls and floors throughput the restaurant by October 16, 2025. Ensure all floor, wall and ceiling surfaces are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.A written sanitation program was still not available onsite at the time of inspection. Please implement an effective sanitation program and keep it onsite when in operation. Email PHI a copy of your written sanitation plan by October 16, 2025. 2025-10-02The walls and floors by the back door electric panel had accumulated fuzz and dirt and were visibly dirty. Thoroughly clean and disinfect walls and floors throughput the restaurant by October 16, 2025. Ensure all floor, wall and ceiling surfaces are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and keep it onsite when in operation. Email PHI a copy of your written sanitation plan by October 16, 2025. Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  16. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature, chemical dishwasher final rinse solution had 0ppm Chlorine. Please have dishwasher repaired to ensure it sanitizing adequately as required, that is 0ppm Chlorine, 200pm Quats or 12-25ppm Iodine in the final rinse solution. Please notify PHI when dishwasher has been repaired and is adequately sanitizing as required.In the meantime, please use the dishwasher for washing and rinsing only, manually sanitizing the dishes in 100ppm Bleach and let them air dry on the dish drying rack. Alternately you can use the 2-compartment sink, manual dishwashing method by washing and rinsing in one compartment and letting the dishes soak in an approved sanitizer (e.g. 100ppm Bleach) solution for 10 seconds before air drying them.Resources:AHS Dishwashing Guidance emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdTwo Sink Dishwashing Method poster emailed with inspection report:-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A metal, wire mesh chair was observed in front of the hand sink, obstructing access to the sink. Corrected during inspection. Do not store any items in the hand sink basin or around the hand sink, to ensure easy access to the hand sink at all times, to promote handwashing.
    • 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?
      • Backdoor weatherstripping had been repaired but was still in disrepair. Repair or repair weatherstripping with more durable metal e.g. metal to prevent entry of pests. Correct by Oct 30, 2025. Email our office photo evidence showing the repair or replacement. Pest control records were not available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your October pest control record by October 16, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.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?
      • Observed multiple pieces of cardboard lining the floor of the walk-in cooler freezer. Corrected during inspection. PHI directed operator to discard all the carboard at the time of inspection. Do not use cardboard as surface liners. Ensure all surfaces are made of material that is smooth, durable, impervious, and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both the black storage shelving cart for spices and metal stainless storage shelving cart for with garbage bags and chemicals had accumulated oil, grease and debris and were visibly dirty. Thoroughly clean and sanitize both carts to ensure safe and sanitary food handling and to prevent conditions that may promote harborage of pests. Correct by October 3, 2025.The fryer and cooking line exterior had accumulated oil, grease and food debris and were visibly dirty. Thoroughly clean and sanitize affected equipment to ensure safe and sanitary food handling and to prevent conditions that may promote harborage of pests. Correct by October 9, 2025.Observed single-use, disposable utensils stored in bulk spice containers. Corrected during inspection. No visible evidence of contamination noted. Operator directed to discard the single-use, disposable utensils. Do not use utensils without handles. Do not reuse single-use, disposable utensils. Do not store utensils in bulk food containers to reduce the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floors by the back door electric panel had accumulated fuzz and dirt and were visibly dirty. Thoroughly clean and disinfect walls and floors throughput the restaurant by October 16, 2025. Ensure all floor, wall and ceiling surfaces are maintained in a clean and sanitary manner to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.A written sanitation program was not readily available onsite at the time of inspection. Please implement an effective sanitation program and keep it onsite when in operation. Email PHI a copy of your written sanitation plan by October 16, 2025. Resources:AHS Cleaning Schedule checklist emailed with inspection report. Please customize as per your facility requirements.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pd
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • 2024-06-07Not yet corrected - operator reported ordering a laminated label. Operator to email photo of labelled bottle once corrected. ___________________2024-05-27The spray bottle near the hand washing sink (bleach solution) was not properly labelled.Action required: Label the chemical bottles, so that they can be easily identifed.
  19. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was storing cleaning rags in separate bag for laundering, he was educated about using sanitizing pail to keep the cleaning clothes when not in use.Action Required: Maintain a sanitizing pail, using water and bleach. Keep the used cleaning clothes in it, after each use.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used for bulk food were stored inside the containers.Action Required: Make sure that scoops are stored outside the bulk food containers to avoid cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed on the walk-in freezer floor.Action Required: Owner was directed to remove the food products from freezer floor and store on the appropriate shelves.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle near the hand washing sink (bleach solution) was not properly labelled.Action required: Label the chemical bottles, so that they can be easily identifed.
    • 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?
      • Owner had the food permit, but it was not posted for public display.Action Required: Owner was directed to take the print of permit and put it a place where it is visible to public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease were observed on the kitchen area ceiling.Action Required: Operator was instructed to clean the ceiling area in the kitchen. -Operator must ensure that facility is maintained in clean and sanitary condition.

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