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Liu Yi Shou Hot Pot

168 - 9700 105 Avenue NW Edmonton AB T5H 4J1 · Food - General

Official record from Alberta →

Inspection summary

Liu Yi Shou Hot Pot has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 9, 2024. The most recent inspection, on August 31, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on November 28, 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?

  • 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 December 9, 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 5 times across 4 separate inspections, most recently on August 27, 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 4 times across 2 separate inspections, most recently on August 25, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 exhaust hood cleaning and servicing was overdue. Please ensure exhaust hoot is cleaned and serviced as per regular stated maintenance frequency.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxed food products were observed to be on the ground of the walk in freezer. Please ensure all food products are stored at least 15cm off of the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various open container condiments were observed being stored beside the handwashing sink. Requested operator remove the condiments from surrounding area to prevent splashing and contamination of products during handwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The front counter area was using premade QUAT based sanitizer solutions in spray bottles, but no QUAT test strips were available onsite. Please ensure valid QUAT test strips are ordered and available in order to measure the concentration of the sanitizer solution.
    • 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 food handling permit on the corner wall of the front counter area was initially obstructed from view by other documents. Operator removed nearby documents and permit was fully visible.
    • 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 cleaning and servicing was overdue. Please ensure exhaust hoot is cleaned and serviced as per regular stated maintenance frequency.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Nov 28, 2025Noticeably less cockroach activity was observed from the two previous inspections. Nov 14, 2025-Live cockroach activity was found on the stations I checked.Reviewed the October 28th & Nov 7th pest control reports. Noted there was a significant increase in activity and all bait stations had cockroaches. Baiting and spraying occurred. The company is now providing weekly service from the previous bi-weekly.A live cockroach was observed in the kitchen. Multiple dead ones found in the dishwashing area.Continue to work with your pest control operator and follow their recommendations.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Nov 14, 2025-Live cockroach activity was found on the stations I checked.Reviewed the October 28th & Nov 7th pest control reports. Noted there was a significant increase in activity and all bait stations had cockroaches. Baiting and spraying occurred. The company is now providing weekly service from the previous bi-weekly.A live cockroach was observed in the kitchen. Multiple dead ones found in the dishwashing area.Continue to work with your pest control operator and follow their recommendations.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution chlorine was greater than 200ppm. Ensure that the solution is at 100ppm so that it is a non-rinse sanitzing solution.
    • 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?
      • A live cockroach was observed in the kitchen. Multiple dead ones found in the dishwashing area.Continue to work with your pest control operator and follow their recommendations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing was completely disorganized with many dishes and utensils waiting to be washed. Manager indicated that they are left there for staff who be working later in the day. By leaving soiled utenstils out for an extended period of time you are allowing bacteria present to multiple to greater numbers and increasing the chance they survive the dishwashing process.Wash dishware in timely manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing was completely disorganized with many dishes and utensils waiting to be washed. Manager indicated that they are left there for staff who be working later in the day.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-12-09Meat in the small chest freezer across from the dishwashing area was stored in the freezer uncovered. ACTION REQUIRED: cover all foods when in storage. Clean the interior of the chest freezer to remove all food debris._______________________2023-03-291) A variety of sauces and herbs were available for self-service in the dining area of the restaurant without any manner to protect food from contamination. The operator was told that they need a sneezeguard to protect the foods in the self-service area from direct contamination. Install a sneezeguard or another device that can protect customer handled foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep table cooler in the small prep hallway (East side/on the left) was not maintaining satisfactory temperature. Ambient temperature (IR gun) was 7-9C. Internal temperature (probe thermometer) of foods was measured at 7C. The prep table cooler temperature gauge stated the temperature between 1-4C. ACTION REQUIRED: Monitor the temperature closely with a calibrated probe thermometer. Clean the cooler vents & reduce number of containers in the cooler to ensure proper airflow. Service if necessary.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher reached a max of 68C following a cycle (measured using two min/max probe thermometers). PHI ran the cycle multiple times (>5) and allowed the machine to preheat >15 min. ACTION REQUIRED: continue to monitor max temperature reached during the rinse cycle - must reach a minimum of 71C at the plate/82C at the manifold (external temperature gauge). Service if necessary.
    • 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 hand sink was blocked with bags of empty bottles. ACTION REQUIRED: ensure all hand wash stations are always easily accessible & stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-11-09The walk-in freezer light was not equipped with a protective cover. ACTION REQUIRED: install a protective cover.___________________2023-04-051) Ceiling tiles in the back hall were missing. The operator mentioned that they had become wet from a water leak and needed to be removed. Replace ceiling tiles to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation concerns noted in the following areas:-Build-up of dirt & general filth along baseboards and the corner of floors, particularly in the back hallway, staff washroom, & in the dishwashing area-Clutter & poor organization in some of the drawers/storage areas of the front service counterACTION REQUIRED: deep clean of the above noted areas.

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