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Lotus House of Kebab

10015 82 Avenue NW Edmonton AB T6E 1Z2 · Food - General

Official record from Alberta →

Inspection summary

Lotus House of Kebab has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 6, 2025. The most recent inspection, on August 5, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on August 4, 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 once on August 4, 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?

  • 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 2 times on August 4, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher not working, 0 ppm measured with test strips.Manual dishwashing not available as no plugs for the compartment sinks were present onsite. Plugs were purchased during the visit, and manual dishwashing was set up. Disposable equipment until dishmachine is fixed.
    • 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?
      • Some mice droppings noted in the chemical area, behind storage equipment and dishwasher. Glue traps appear to have signs of mice (old). No live activity noted.No pest control records noted. Immediately clean and disinfect areas and ensure pest control is in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation noted to be needed in some areas. Areas discussed onsite.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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)?
      • The measured concentration of the chlorine chemical dishwasher was 0ppm. Multiple cycles were conducted and sanitizer pail appeared to be full. Please ensure corrective actions are taken and the dishwasher is assessed and repaired and a chlorine concentration of 100ppm is reached.
  5. Initial Inspection

    0 infractions

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