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Little Village

14816 Stony Plain Road NW Edmonton AB T5N 3S5 · Food - General

Official record from Alberta →

Inspection summary

Little Village has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on July 6, 2026, found no infractions.

1 of 4 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: Pests, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on June 10, 2026. 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 September 26, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on August 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on June 10, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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?
      • No pest control records in place. Operator was advised to implement a pest control monitoring system as it is a requirement.Discussed option with operator such as having the cleaning staff fill out records while they're cleaning.June 10, 2026: Pest control records were not observed. Implement and maintain monthly pest control/check and ensure records are kept for review during inspection. A checklist that can be used will be sent with this report.Please note that this is an on-going violation and must be corrected.
    • 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?
      • The displayed food handling permit at the facility had expired. The current permit was displayed by the facility owner during inspection.
    • 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 kitchen exhaust system and hood are overdue for cleaning. Ensure the exhaust system is professionally cleaned.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle with chlorine bleach solution in the kitchen was not properly labeled. Ensure all chemicals are properly labeled to prevent misuse. Corrected 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?
      • No pest control records in place. Operator was advised to implement a pest control monitoring system as it is a requirement.Discussed option with operator such as having the cleaning staff fill out records while they're cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile was relocated from its original location. Please return the tiles back to its original location to provide proper protection to the food prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the kitchen were not clean. Please clean to maintain a safe food environment.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several raw meat items such as ground beef and chicken were stored above ready to eat/low risk foods in the walk in cooler. Ensure all raw meats (high risk foods) are always stored below ready to eat/low risk foods, this is to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding units were at 4C or less, except the "to-go" cooler, it was at 6C. The thermometer was broken at the time and operator was asked to monitor the cooler. Please ensure all coolers are equipped with thermometers.Operator indicated that reheating takes place using the oven. Cooling occurs placing the food out to cool before placing it in the walk in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was connected to detergent and after several cycles (approx 4 cycles), the maximum hot water temperature reached was 74C. The unit may be due for some maintenance such as descaling. The three step dishwashing was discussed with Owner. Ensure all items are washed in hot soapy water, rinsed with hot water and sanitized using an approved sanitizer for 2 minutes before air drying. Please discuss with all staff.At the time, the second compartment contained bleach at 0ppm, Owner was informed. Check concentration of sanitizer frequently throughout the day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired in 2022. Please replace with new chlorine test strips.The bleach used for manual sanitizing was fiber guard protection bleach. Going forward, please use regular bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the main kitchen hand sink had no soap. Operator was advised to refill dispenser during inspection. Paper towels were present.
    • 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?
      • No pest control records in place. Operator was advised to implement a pest control monitoring system as it is a requirement.Discussed option with operator such as having the cleaning staff fill out records while they're cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling tiles were relocated from its original location. Please return the tiles back to its original location to provide proper protection to the food prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some high touch areas such as handles had buildup of organics/food, please clean those areas frequently/daily.The mechanical ventilation hood filters were due for cleaning.

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