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Little Bee BBQ HK Cafe

13823 127 Street NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

Little Bee BBQ HK Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on January 2, 2026, found no infractions.

3 of 6 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 December 16, 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 October 4, 2024. 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?

  • 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 2 times on October 19, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on December 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Scoops were found inside all the dry storage containers. They were removed by operator when informed. Please ensure all scoops are stored out of food ingredients to prevent contamination.** Fly strips seen over dry food container at the kitchen entrance. Please remove fly strips that have direct contact with food to prevent contamination of the food ingredient with dead flies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Roasted chicken was seen out at 24C on the food counter. Operator claimed it was meant to be returned to the oven.** A whole pig was observed in the sink thawing at room temperature. ***Food was observed above the fill line in the prep coolerAll food were returned into the coolers because they were just put out for meal preparation. Operator was educated on proper cooling and thawing technique and the dangers of having food in the danger zone. Please retrain staff on proper cooling and heating techniques.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require deep cleaning: 1. The kitchen ceiling and walls2. The dry storage area3. The dishwasher and surrounding areas4. The cook line
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored near fresh produce. Staff moved raw meat to proper areas. Cross-contamination and proper food storage practices was discussed with owner and staff 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?
      • Gap observed under the back exit door near the public washrooms. ** Repair or replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the dry storage was not sufficient in all areas, as one intended light bulb was missing. Once notified, functional light bulb was provided and lighting was adequate. ** Ensure consistent lighting throughout the kitchen areas to facilitate routine cleaning and pest inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris observed on the ventilation hood above the food preparation areas. ** Conduct deep cleaning of the area listed above. Have a schedule in place to ensure consistency.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedures were observed, raw meat were thawing at room temperature. Internal temperature recorded at -0.5 degree Celsius. The meat was moved to the walk-in cooler during the inspection. ** Temperature control resources forwarded to operator. ** Have temperature logs in place** Operator and staff were once again educated about proper temperature control of high-risk foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • October 19, 2023: The dishwasher was still in disrepair, chlorine sanitizer measured at 0ppm. Improper manual dishwashing procedure was observed during the inspection, the sanitizing step was not included. ** Ensure the dishwasher is in good repair, achieving the chlorine concentration of 100ppm during the sanitizing step. October 17, 2023: The mechanical dishwasher cycle is not supplying sufficient sanitizer. The chlorine sanitizer was measured at 0ppm. ** Ensure the dishwasher can dispense sufficient sanitizer, 100ppm of chlorine. In the meantime, manually sanitize dishes. Proper manual dishwashing procedures was discussed with operator and staff onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is not equipped with proper testing equipment to monitor the performance of the dishwasher. ** Provide chlorine test strips ( ensure the strips can monitor concentrations up to 200ppm). ** Have dishwasher logs in place
    • 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 weatherstripping under the backdoor is not in good repair, gap was observed. ** Repair or replace the weatherstripping of the backdoor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator and staff onsite do not have sufficient knowledge and training to conduct proper food safety practices. Operator has a food safety certificate, which expired February 11, 2021. ** More training required.** Ensure all staff are trained to complete the assigned tasks properly and meeting the food safety requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked flooring and missing tiles were observed throughout the kitchen. ** Repair or replace floor tiles. The lighting in the dry storage is now operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards with rough surfaces were found in use during the inspection. ** Repair and replace cutting boards to be smooth, non-absorbent, and easy to clean. 2. Equipment surfaces (Stand alone freezer) was found repaired with tape, with accumulation of debris. ** Ensure all food equipment have smooth surfaces to facilitate proper cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation hood was observed with significant accumulation of grease and debris. ** Conduct proper cleaning and maintenance of the ventilation hood2. The flooring, walls behind equipment, dry storage, and ceiling above food preparation were not kept clean and sanitary. Accumulation grease and debris observed. ** Conduct proper cleaning of the areas listed above. 3. The written cleaning and sanitation schedule is not suitable for the operation. The overall kitchen is not maintained in a clean and sanitary manner. ** Review and monitor the cleaning schedule to meet the operation demands. ** Conduct a deep clean of the entire facility. Review the cleaning schedule to ensure the facility is kept in a clean and sanitary manner.

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