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Li's Restaurant

118 50 Street Edson AB T7E 1T3 · Food - General

Official record from Alberta →

Inspection summary

Li's Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 10, 2025. The most recent inspection, on June 2, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 4 separate inspections, most recently on June 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on October 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 30, 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?

  • 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 6 times across 3 separate inspections, most recently on May 30, 2025. 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 3 separate inspections, most recently on June 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, it was observed that the operator was mixing bleach and soap when cleaning food contact surfaces. The staff were provided with education on the proper use of disinfectants and advised that bleach should never be mixed with soap.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, it was observed that food containers containing fried chicken were stored directly on the floor. Additionally, cut vegetables in the walk-in cooler were also found placed on the floor. Staff were instructed to remove the containers from the floor.Ensure that all food items are kept off the floor to protect them from potential contamination.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer in the bucket was measured at 10 PPM.Operator prepared a fresh batch that was measured at 100 PPM.2. Cleaning clothes observed stored on the food contact surfaces. Operator corrected by placing them inside the sanitizer bucket.Ensure to dilute 1-2 tsp of bleach per litre of water and always keep the cleaning clothes inside the sanitizer bucket.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 25 PPM.Operator corrected by making a fresh sanitizer that was measured at 100 PPM.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be stored on prep counters. All cleaning cloths must be stored in a sanitizing solution. Please do not store cleaning cloths on prep counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items (meat in the cooler & bag of onions) were observed to be stored on the floor in the cooler and dry storage area respectively. Please be advised that all food items must be stored at least six inches above the floor. Please do not store food items on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh garlic was out at room temperature. To avoid the risk of botulism, store garlic at or below 4C or above 60C. Operator corrected by putting the garlic under ice bath during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available onsite during the inspection.Operator prepared one during the inspection.Ensure there is a sanitizer readily at all times during the food prep and verify the concentration at 100 PPM.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of chlorine sanitizer in use at the facility was not available at the time of inspection.Ensure to obtain chlorine test strips as discussed.
    • 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?
      • There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month that will be provided with this inspection report. Ensure to have these records available during routine inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build-up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available to check critical temperatures.Ensure to have thermometers are in all cold storage units and it is recommended to have a temperature log/chart to document at least twice daily.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available to check critical temperatures.Ensure to have thermometers are in all cold storage units and it is recommended to have a temperature log/chart to document at least twice daily.
    • 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 requires professional cleaning. The hood had heavy accumulation of grease that requires professional cleaning after being out of use for a long time.**Feb 19/25 - Operator has engaged a professional cleaning contractor. Kindly confirm the date the contractor will be onsite as discussed.
  10. Initial Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available to check critical temperatures.Ensure to have thermometers are in all cold storage units and it is recommended to have a temperature log/chart to document at least twice daily.
    • 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?
      • There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month that was will be provided pending facility approval.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner did not provide a valid food safety training.A copy of Alberta approved food safety training was provided/emailed together with the food handling permit application.
    • 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 walls around the walk-in cooler were unfinished & unpainted. multiple openings around protrusions of dried silicone on the walls adjacent to the cooler door. Please repair to ensure the walls are smooth and easily cleanable.
    • 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 requires inspection by the fire department. The hood had heavy accumulation of grease that requires professional cleaning after being out of use for a long time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food prep table surface was peeled and tapped.Ensure the food table is repaired and have smooth surface that is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule provided.A list of areas in the commercial food establishment to be cleaned is to be in written form including the frequency of cleaning is to be determined.
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