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Little New York Bistro

108 Morrison Road Longview AB T0L 1H0 · Food - General

Official record from Alberta →

Inspection summary

Little New York Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on September 3, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 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 2 times on February 15, 2024. 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 once on February 15, 2024. 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 once on February 15, 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?

  • 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 4 times across 4 separate inspections, most recently on September 3, 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 2 times on February 15, 2024. 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.

4 inspections

  1. 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 flooring on and near the basement hatch directly beside the dishwasher was missing tiles, exposing wood surfaces vulnerable to moisture. Repair flooring to ensure a smooth cleanable surface or use a suitable floor covering over this area, such as a rubber floor mat. *Mat covering this area is made from a material not considered smooth and cleanable. Please replace with a smooth and waterproof material that can be easily cleaned.
  2. 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 flooring on and near the basement hatch directly beside the dishwasher was missing tiles, exposing wood surfaces vulnerable to moisture. Repair flooring to ensure a smooth cleanable surface or use a suitable floor covering over this area, such as a rubber floor mat. *Mat covering this area is made from a material not considered smooth and cleanable. Please replace with a smooth and waterproof material that can be easily cleaned.
  3. Risk Management 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 flooring on and near the basement hatch directly beside the dishwasher was missing tiles, exposing wood surfaces vulnerable to moisture. Repair flooring to ensure a smooth cleanable surface or use a suitable floor covering over this area, such as a rubber floor mat. *Mat covering this area is made from a material not considered smooth and cleanable. Please replace with a smooth and waterproof material that can be easily cleaned.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe food handling surfaces appeared to be heavily stained and were not stored in sanitizer solution. Soiled cloths were replaced during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Racks and lids for food containers were observed being stored directly on the floor in dry storage areas. Store all food equipment off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer could not be identified during inspection. A few of the coolers used to store potentially hazardous food products did not have a working display thermometer. Acquire suitable thermometer(s) to verify food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was broken at the time of inspection. A two-compartment sink was available for dishwashing. Continued use of reusable customer utensils warrants the need for a working mechanical dishwasher. Repair of dishwasher is in progress (part ordered). Notify once repair has been completed.A basin of 100ppm chlorine was prepared during inspection for the purpose of sanitizing dishes after manual washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom did not contain a single-use towel inside the room, with a paper towel dispenser being located outside by a nearby handwash sink. For hygienic reasons, all handwashing supplies for a washroom within a food facility must be contained within said washroom. Ensure that paper towel or another suitable single-use towel is available in this washroom.
    • 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?
      • Mouse droppings were noted in a few areas, including but not limited to: Under dry storage shelving, on dishware shelving, beside white refrigerators in kitchen. Clean indicated areas. Review onsite pest control measures and ensure hard to reach places are cleaned on a regular basis. Advise declutter of storage areas to help reduce pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The flooring on and near the basement hatch directly beside the dishwasher was missing tiles, exposing wood surfaces vulnerable to moisture. Repair flooring to ensure a smooth cleanable surface or use a suitable floor covering over this area, such as a rubber floor mat. 2) The light cover over the dishwashing and food prep area did not have light covers installed at the time of inspection. Install light covers.

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