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Loonie Toons Express

13546 111 Avenue NW Edmonton AB T5M 2P2 · Food - General

Official record from Alberta →

Inspection summary

Loonie Toons Express has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on February 23, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on February 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 February 23, 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?

  • 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 January 19, 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 4 separate inspections, most recently on February 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    2 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?
      • 1. Recent pest control records were not available for review. Please provide recent pest control records - Corrected. Please maintain.Ensure pest control services are conducted regularly.2. Mouse droppings were observed in the following areas:- Large storage area near the back door- Along the walls in the small storage area at the back- Behind chest freezer between the two storage areasPlease clean areas and ensure proper pest control measures are in place.3. Weatherstrip needed at bottom of garage door in back and the back door. Outdoor light was observed from inside along the wall and beneath the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Where mouse droppings were noted.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not properly working. The booster was turned on. The dishwasher still measured 63.6C at dish level after 3 cycles. The final-rinse gauge was not showing an increase in temperature. Please repair the dishwasher. Ensure the dishwasher is functioning properly and reaches 82C at the final-rinse and 71C at dish level to ensure satisfactory sanitation.Designate one sink for soaking washed dishes and utensils in a 100-ppm bleach solution until the dishwasher is repaired.Feb 6/26: The dishwasher was still not reaching sanitation temperatures after two cycles, measuring 64.5 C at the dish level. The booster was on at the time of the inspection. Please repair. The operator stated that the dishwasher will be repaired by next week.
    • 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?
      • 1. Recent pest control records were not available for review. Please provide recent pest control records.2. Mouse droppings were observed in the following areas:- Large storage area near the back door- Along the walls in the small storage area at the back- Behind chest freezer between the two storage areasPlease clean areas and ensure proper pest control measures are in place.3. Weatherstrip needed at bottom of garage door in back and the back door. Outdoor light was observed from inside along the wall and beneath the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Where mouse droppings were noted.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer was detected in one sanitizer solution bucket. Maintain chlorine sanitizer solution at 100 ppm. A new sanitizer solution was prepared. Chlorine was then measured at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not properly working. The booster was turned on. The dishwasher still measured 63.6C at dish level after 3 cycles. The final-rinse gauge was not showing an increase in temperature. Please repair the dishwasher. Ensure the dishwasher is functioning properly and reaches 82C at the final-rinse and 71C at dish level to ensure satisfactory sanitation.Designate one sink for soaking washed dishes and utensils in a 100-ppm bleach solution until the dishwasher is repaired.
    • 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?
      • 1. Recent pest control records were not available for review. Please provide recent pest control records.2. Mouse droppings were observed in the following areas:- Large storage area near the back door- Along the walls in the small storage area at the back- Behind chest freezer between the two storage areasPlease clean areas and ensure proper pest control measures are in place.3. Weatherstrip needed at bottom of garage door in back and the back door. Outdoor light was observed from inside along the wall and beneath the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor residue was observed inside the ice machine. Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Where mouse droppings were noted.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not reaching adequate final rinse temperature. Booster was not turned on.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of soup was measured at 18C. Soup was recently placed in unit - taken to stove to reheat to 74C then transferred back to hot holding unit.
    • 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 not reaching appropriate temperature upon final rinse cycle - booster was not turned on.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Thermometers required in the sliding door and stainless steel coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is available

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