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Lo Banh Mi Cali

3 - 10503 Kingsway Avenue NW Edmonton AB T5H 4K1 · Food - General

Official record from Alberta →

Inspection summary

Lo Banh Mi Cali has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on February 25, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 10, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **Laundry bleach was being sanitizer to soak equipment and utensils. Please obtain regular bleach instead, as laundry bleach may contain additives that are not safe for food contact.- Use regular, unscented, with no fabric protection to create sanitizer solution. Sanitizer solution to be used on all food contact surfaces between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was being thawed at room temperature. Food is to be thawed in the following ways:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.The chicken was still frozen and moved to the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the walk in cooler.There was an accumulation of grease on the ventilation canopy filters.Clean and sanitize areas noted above.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Laundry bleach was being sanitizer to soak equipment and utensils. Please obtain regular bleach instead, as laundry bleach may contain additives that are not safe for food contact.Two spray bottles contained unknown solutions labeled “QUAT” with no detectable sanitizer. A sanitizer solution must be available at all times. Ensure all equipment, utensils, and surfaces are washed with soap and water, rinsed, and then soaked or sprayed with an approved sanitizer solution. The operator was instructed to prepare a bleach sanitizer solution, as no other sanitizers were available onsite. The bleach solution was prepared, and chlorine was detected at 100 ppm. Please verify the chlorine concentration using chlorine test strips.Please see the closing comments section for How to mix approved sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were missing at the sink near the frying area. Soap was missing at the sink near the back kitchen entrance.Ensure all hand sinks are supplied with soap and paper towels and remain accessible at all times to ensure proper handwashing. The operator indicated that supplies will be obtained soon. Please obtain soap and paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The two hand sinks at the back were covered with black garbage bags and not in use, as confirmed by the operator. Staff mostly hand wash at the front sink.Ensure all hand sinks are accessible at all times to ensure proper handwashing. Education was provided. The garbage bags were removed. The sinks were supplied with hot and cold water but were not fully equipped with supplies. The operator indicated that supplies will be obtained soon.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags containing dough were found in the walk-in cooler. Do not use garbage bags for food storage as they contain a chemical for odor suppression that may leach into foods. Use only food-grade packaging for food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Orange 5 gallon Home Depot pail is used to store batter. These pails are not food grade and are not intended to be used for food storage. Do not use these pails for food storage- obtain food grade containers to replace them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili oil made with fresh garlic is being stored at room temperature. This is considered a potentially hazardous product and must be stored under refrigeration at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some utensils stored in a container on the shelf in the middle of the kitchen were noted to have food debris on them. Ensure that utensils are washed and sanitized thoroughly before placing them back into storage.Some utensils were also stored with the business end face-up, rather than with the handle face-up. Utensils are to be stored with the handle face-up in order to prevent contact with the functional end and potential contamination.

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