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Lunchbox Diner

14413 115 Avenue NW Edmonton AB T5M 3B8 · Food - General

Official record from Alberta →

Inspection summary

Lunchbox Diner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on August 31, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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 7 times across 4 separate inspections, most recently on July 28, 2026. For example: Is the facility free of a pest infestation?

  • 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 2 times across 2 separate inspections, most recently on July 28, 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 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 25, 2025. 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 6 times across 4 separate inspections, most recently on July 28, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer being used is a sanitizer - degreaser combination and requires a potable water rinse. Do not use a sanitizer that requires a potable water rinse.
    • 15. Is the facility free of a pest infestation?
      • The areas with observed mouse droppings had been cleaned, however all areas need to be checked, and cleaned more.Hire the services of a pest control company to complete monthly monitoring inspections until the problem is under control.Remove any poison that is being used. Have pest control company set up program and complete a few visits to reduce activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Clean filters on a weekly basis.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution prepared measured 0 ppm Chlorine. Ensure a solution is prepared daily and measures 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer being used is a sanitizer - degreaser combination and requires a potable water rinse. Do not use a sanitizer that requires a potable water rinse.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed in the following areas:- On floor of the storage room where the hot water tank is. - Behind the fridges and deep freezers.- Underneath the dishwashing sink.Clean and sanitizer all droppings and go through entire facility.Hire the services of a pest control company to complete monthly monitoring inspections until the problem is under control.
    • 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?
      • The back door is being kept open without a screen.With evidence onsite, the door must remain closed unless a tight fitting screen door is installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in the tracks of the sliding door. Clean areas noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. Clean filters on a weekly basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 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 available for viewing.March 25: Repeat violation
    • 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?
      • Current food permit not posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Inside top freezer of white fridge/freezer unit
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- shelf under hot holding area & plate storage
  6. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry foods were left uncovered in back storage room where mice activity and mouse droppings were observed.Please ensure foods are covered at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some containers storing food in sliding door cool are not being covered while in storage.Please ensure foods are covered even in coolers while in storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs being stored without any temperature control for extended period of time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed staff member omit sanitizing step while manually washing dishes. 3rd compartment of sink is not able to be filled due to plumbing issue/water being turned off from 1 faucet.Please ensure the sanitize step is utilized when manually dishwashing - re-train staff accordingly.
    • 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?
      • Back door was left open with no screen door.Please keep door closed at all times to help ensure pests do not enter food establishment.
    • 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?
      • Mouse droppings observed in the following areas:- All storage room shelves- Heavy amount along walls in behind chest freezer- Under and beside prep table and along walls as well as beside chest freezer- Inside dirty cleaning cloth crate
    • 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 available for viewing.March 25: Repeat violation
    • 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?
      • Current food permit not posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing issue (leak) at 3-comp sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Poor sanitation noted with the following equipment. On-going cleaning is not evident.- Inside and outside entire white fridge- Sliding door cooler: lower level, outside and inside glass, door rails- Outside surfaces of chest freezer- Stainless steel surfaces of cookline where built up grease was noted- Shelf above cookline where pans are stored - built up grease- Inside old prep cooler now used to store bread and eggs during rush periods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- walls above sinks- walls above chest freezers- inside metal pull out dry food drawers- shelf under hot holding & plates

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